Best Garlic Shrimp Tacos With Herbs Recipes

EASY SHRIMP TACOS

Steps:

• Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.
• Meanwhile, prep your toppings.
• Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
• Assemble tacos as desired and serve immediately.

GARLIC SHRIMP TACOS (INSPIRED BY SURF TACO)

Steps:

• First, marinate the shrimp. Place peeled, cleaned, defrosted shrimp in a medium bowl and toss together with olive oil, garlic, smoked paprika, salt, and pepper. Let sit while you prepare the other elements of the tacos.
• Start the cabbage next so it has a chance to marry with the salt and lime juice before serving. Cut a small green cabbage in half from the top through the core, then cut one of the halves in half again. Remove the core from one quarter and very thinly slice the cabbage. Place in a bowl and sprinkle with salt and lime juice. Toss with your hands, rubbing a bit to help the salt and lime juice tenderize the cabbage.
• To make the cilantro sauce, mince the garlic and then use the side of a chef's knife to smash the salt and garlic together into a paste. In a small bowl stir together the mayonnaise, lime juice, garlic-salt paste, and pepper. When well combined, gently stir in the chopped cilantro.
• To make the pico de gallo, stir together the tomatoes, red onion, salt, and olive oil in a small bowl.
• Heat the tablespoon of safflower oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque, about one minute per side.
• Bring ingredients to the table and let everyone assemble their own tacos, or plate by filling each tortilla with some shrimp, cabbage, pico de gallo and a drizzle of cilantro sauce.

GARLIC SHRIMP TACOS WITH HERBS

Steps:

• Heat dressing in large skillet on medium heat. Add shrimp, onions and cumin; cook and stir 3 to 4 min. or until onions are crisp-tender.
• Stir in tomatoes and peppers; cook and stir 3 to 4 min. or until shrimp turn pink.
• Top tortillas with shrimp mixture and cheese; fold in half.

SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW

Steps:

• Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
• Toss some of the sauce (not all) with the cabbage. We'll use the leftover sauce to top the tacos.
• Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
• For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.

GRILLED SHRIMP TACOS

Steps:

• Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
• Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

Steps:

• Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
• Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
• Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
• Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.