- Calories
- 310
- Protein
- 30g
- Fiber
- 5g
- Sat. fat
- 2g
- Sodium
- 560mg
- Added sugar
- 2g
What this recipe does for you.
Shrimp tacos on the table in 20 minutes: shrimp seared fast with garlic, cumin and lime, a crunchy slaw, and a chipotle-yogurt sauce. 30g protein. The trick is pulling the shrimp before they turn rubbery.
Why this works
Every recipe on this site ships with an explanation of the technique decisions, why sear then braise, why the acid goes in at the end, why the fat renders before the aromatics. The method below is those decisions, in order.
Ingredients
Serves 4- 1.25 lblarge shrimp · peeled and deveined
- 1 tbspavocado oil
- 2 clovesgarlic · minced
- 1 tspground cumin
- 1 tspsmoked paprika
- 2limes
- 3 cupsred cabbage · shredded
- 1/2 cupplain Greek yogurt
- 1 tspchipotle in adobo · minced, or 1/2 tsp chipotle powder
- 8corn tortillas · warmed
- 1small bunch cilantro · chopped
Method
Buy the right size and dry them well
Large shrimp, around 21 to 25 per pound, cook fast and stay juicy. Pat them thoroughly dry after peeling so they sear rather than steam. Wet shrimp release water into the pan and boil in it, which is how they turn rubbery.
Season, then sear hot and fast
Toss the dry shrimp with cumin, paprika, garlic and a squeeze of lime. Sear in a single layer in a hot pan for about ninety seconds a side. They are done the second they turn pink and curl into a loose C. A tight O means overcooked.
Pull them the moment they curl
Shrimp carry over as they rest, so take them off the heat just before you think they are done. The difference between perfect and rubbery is about thirty seconds, so do not walk away from the pan.
Red cabbage slaw for crunch and colour
Shred red cabbage and toss with lime juice and salt. It brings crunch, acidity and colour, and it holds up to the warm shrimp without wilting. Dress it while the shrimp cook so it has a few minutes to soften slightly.
Chipotle-yogurt sauce does the heavy lifting
Stir minced chipotle in adobo into Greek yogurt with lime and salt. It is smoky, tangy and creamy, and it turns a simple taco into something people ask about. Adjust the chipotle to your heat tolerance.
Warm the tortillas and build fast
Char the corn tortillas over a flame until pliable. Layer slaw, shrimp, a drizzle of chipotle-yogurt and cilantro, and eat immediately. Shrimp toughen as they sit, so time the tacos for the moment everyone is at the table.
Variations
Substitutions and adaptations land with the photography shoot. The method holds across most reasonable swaps.
Storage
Refrigerator: 3 to 4 days, sealed. Freezer: up to 3 months. Reheat covered to retain moisture.
Frequently asked
- How do I stop shrimp going rubbery?
- Dry them before cooking, sear over high heat, and pull them the instant they turn pink and curl into a loose C shape. Shrimp cook in under three minutes total and keep cooking off the heat, so the most common mistake is leaving them in the pan too long.
- Fresh or frozen shrimp?
- Frozen is often fresher than the thawed shrimp at the counter, which were usually frozen anyway. Thaw them in cold water, pat very dry, and cook. Buy them peeled and deveined to save time, or peel your own for a slightly better texture.
- Can I make it dairy-free?
- Yes. Replace the Greek yogurt in the sauce with a mashed avocado blended with chipotle, lime and salt. It is creamy, smoky and completely dairy-free.
- What sides go with shrimp tacos?
- A pot of black beans, cilantro-lime rice, or a simple avocado and tomato salad all work. Keep the sides light so the tacos stay the star, and put out extra lime wedges.
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