Shrimp Tacos

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I love playing with new recipes.  Taking flavors that I enjoy, and making something delicious to share.  Lenny often jokes that he never gets to eat the same thing twice, as I am always hungry for something new.  Not the case with these shrimp tacos, which we have been enjoying them very often.

Sweet shrimp (use fresh, not frozen) are marinated in a dry rub made with two of our favorite chili peppers, the guajillo, and chili pequin peppers as well as a little salt before being stir-fried quickly.  Guajillo peppers are mild, slightly sweet, while the chili pequin peppers are the opposite, they are smokey and bursting with a fiery spice that will warm you up.  Both flavors really compliment succulent, fresh shrimp, and all that was needed to bring the dish together was creamy avocado, some chipotle cream, and pickled red onions!

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Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.

Yield: 2 servings

Shrimp Tacos

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Guajillo, pequin and chipotle peppers season these easy to make shrimp tacos. Pickled red onions add a bit of zip.

Prep Time 45 minutes

Cook Time 10 minutes

Total Time 55 minutes

Ingredients

• 3 teaspoons ground guajillo pepper
• 5 chili pequin pods or more if you like a lot of heat
• 1 teaspoon salt
• 3 tablespoons grapeseed oil (withstands high heat)
• 1 pound peeled and divined shrimp
• 1/2 cup sour cream
• 3 teaspoons ground chipotle pepper
• pickled red onion salad
• 2 avocado
• 2 limes
• a handful of cilantro washed and stems removed
• tortillas

Instructions

Place the chills and salt into a food processor or use a mortar to grind finely.
Sprinkle over the shrimp, along with the 1 tablespoon of the oil and toss well.  Set aside for 30 minutes.
Make the pickled red onion salad and set aside.
Slice the avocado and limes into thin slices.  Remove the stems from the cilantro.
Mix the sour cream with the chipotle pepper and set aside.
Warm the tortillas on a griddle or in the microwave.
Preheat the remaining 2 tablespoons of oil in a large frying pan or wok.  Add the shrimp and cook until pink;  about 3 - 5 minutes depending on how hot your stove runs.
To serve place a tortilla on a plate, top with avocado, cilantro, shrimp, a drizzle of chipotle cream and a squeeze of lime juice and some pickled red onions.
Serve.
Eat.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.