shrimp_tacos
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shrimp_tacos [2026/04/06 20:25] jforbes created |
shrimp_tacos [2026/04/06 20:26] (current) jforbes |
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| ===== Ingredients ===== | ===== Ingredients ===== | ||
| - | 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed) | + | * 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed) |
| - | 1 tablespoon extra-virgin olive oil divided | + | |
| - | 1 teaspoon chili powder | + | |
| - | 1 teaspoon ground chipotle chili pepper | + | |
| - | 1 teaspoon ground cumin | + | |
| - | 1/2 teaspoon kosher salt | + | |
| ===== Procedure ===== | ===== Procedure ===== | ||
| - | Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest 10 minutes. | + | - Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest 10 minutes. |
| - | Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Transfer the shrimp immediately to a plate. | + | |
| - | Place shrimp in tortillia | + | |
| - | Serve with lime wedges and [[creamy_cilantro_chili_salsa|Creamy Cilantro Chili Salsa]] | + | |
shrimp_tacos.1775521527.txt.gz · Last modified: 2026/04/06 20:25 by jforbes