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Wednesday, August 6, 2014

Easy Shrimp Tacos

These Shrimp Tacos are adapted from Epcot Food and Wine Festival Cookbook. I took a shortcut and used some frozen butterfly shrimp. I didn't want to take the time to peel, devein and fry fresh shrimp. I know it is easy to cook shrimp, but I was looking for a quick weekend lunch. 

These shrimp tacos pack a punch from a spicy chipotle mayonnaise. It you are sensitive to heat, I suggest reducing the chipotle. These were delicious! We loved all the difference flavors and textures in these tacos. Using the frozen shrimp made for a quick and easy meal!

Easy Shrimp Tacos
10 tacos
(Printable Recipe)

  • 1 (20-oz) package frozen butterfly shrimp
  • 2/3 cup mayonnaise
  • 1 (7.5-oz) can chipotle peppers in adobo sauce, pureed
  • 10 flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup salsa verde (Frontera Grill)
  • 1/2 cup cotija cheese (or feta)

Mix mayonnaise and pureed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.

Cook shrimp according to package directions. Remove tails. Set aside.

To serve: Spread 1 tablespoon of chipotle mayonnaise on flour tortilla and place 3 or 4 shrimp down middle. Top with small handful of cabbage, cotija cheese and a drizzle of salsa verde.

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