Use standup crispy shells to make assembling these fresh shrimp tacos quick and easy.
May 03, 2022
By Tommy Thompson
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Looking for a quick and easy Tex-Mex meal for your next fiesta, or just a simple last-minute dinner? If yes, this 20 minute easy shrimp taco recipe might just “float your boat!” With the exception of having to clean the shrimp, all the ingredients are pre-prepared, ready to eat and don’t take much effort to please hungry diners. This recipe, aimed at feeding four, can easily be multiplied to fit any number of hungry mouths.
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Easy Shrimp Taco Recipe Serves: 4 20 Minutes
Pre-prepared ingredients make this dinner a snap to whip together. Ingredients 1 lb. medium-size wild-caught Gulf shrimp, peeled and deveined 8 pre-formed corn taco shells 1 packet taco seasoning mix 1 tablespoon olive oil 4 tablespoons butter 1 cup crumbled queso fresco 1 cup pico de gallo Limes and fresh cilantro (for garnish)
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Directions Generous seasoning on the shrimp will ensure a tasty shrimp taco. Using pre-formed corn taco shells is a good shortcut. They stand up by themselves and are easy to fill, unlike floppy flour versions. I like mine crispy and heat them in a 350-degree oven for a few minutes, but they’re tasty right out of the box. After warming, try sprinkling them with a bit of salt (I prefer finely ground popcorn salt).
As moisture can make for some soggy tacos, drain the pico de gallo and mix with the crumbled cheese. Set the mixture aside while cooking the shrimp.
As for the shrimp, we Floridians are lucky to have many options close to home. My preference is white or brown shrimp from the Gulf of Mexico, but I’ll never turn down Mayport shrimp from Northeast Florida, “pinks” from the Keys, Royal Reds from the deep waters of the Atlantic, or river shrimp from the St. Johns.
There are a lot of ways to build a better taco, but starting with fresh shrimp seasoned and sautéed in butter and olive oil puts you way ahead of the game. Generously dust the shrimp with the taco seasoning. Then, in a frying pan, over medium-high heat, bring the butter and olive oil to a sizzle. Add the shrimp, taking care not to overcrowd the pan, and cook until browned. Drain them of excess oil on paper towels.
Assembling your tacos is quick and should be done just before serving, to avoid sogginess. Spoon a couple of tablespoons of the cheese/pico de gallo mix into each taco shell and top with a few shrimp. Sprinkle with some cilantro leaves and serve with lime wedges.
Published Florida Sportsman Magazine May 2022
