ROASTED SHRIMP TACOS

IMG_5018.jpg

Roasted Shrimp Tacos

Makes 4 large or 8 small tacos

As with any good taco, you can certainly add or remove any toppings to these. I was way too lazy to go the grocery store so I used what I had, but I love to serve these with sliced fresh chilis, cilantro, and mango chutney. I also realized that I’d run out of tortilla shells so I used some flour to make homemade tortilla, but make it easy on yourself and just buy some good-quality pre-made shells. You can also serve this over a bowl of rice for a taco bowl. You could even use these shrimp as a zesty twist on Shrimp Cocktail for your next get together. Serve with a spicy cocktail sauce and you’re good to go!

  • Roasted Shrimp, recipe follows

  • Taco Sauce, recipe follows

  • Homemade or store bought tortilla shells

  • Pickled white or red onions 

  • Arugula 

  • Sliced green onion 

  • Lemon wedges

Roasted Shrimp

  • 16 large shrimp

  • 1 tablespoon extra virgin olive oil

  • 1 garlic clove, grated or finely minced

  • 1 teaspoon Old Bay seasoning

  • 1/2 tsp Spanish or smoked paprika

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly cracked black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside. 

Peel and devein the shrimp (but leave the tail on - as I find it easier to remove after roasting) and place in a medium mixing bowl. Add the olive oil, garlic, Old Bay, paprika, onion powder, salt and black pepper to the bowl and toss with the shrimp, ensuring that the everything is evenly coated.

Place the shrimp in one even layer on the parchment-lined baking sheet and roast for 8 minutes or until pink and firm. Transfer to a serving platter and serve warm. Remove tails before serving on tacos.

Taco Sauce:

  • 1/4 cup mayo

  • 1/4 cup sour cream

  • 1 garlic clove, grated or finely minced

  • 1 tablespoon ketchup

  • 5 dashes of of Tabasco

  • 1 teaspoon lemon zest

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly cracked black pepper

Combine all the ingredients together and whisk until smooth. If you want it spicier, add more dashes of Tabasco. Serve alongside tacos. 

I like to let everyone assemble their tacos however they please. I place all the ingredients in separate bowls then warm the tortillas on a gas flame or in the oven and keep warm by wrapping in a clean kitchen towel. Then I place everything on the table at once so people can create the taco that they love!