If you saw my previous recipe: Summer Seafood Pasta, then you may me noticing a mini-theme. Yes, for the last 6 weeks, I have been craving seafood, especially shrimp. And — um, shrimp has become SO expensive, which is why it hasn’t been on our menu for a long time. But, Whole Foods ran a good sale, taking 10 whole dollars off of the price per pound!
I am all over a good sale, so we snagged a few pounds and I promptly whipped up the Summer Seafood Pasta. It was so good and totally worth the multiple steps to prepare. I mean $45 dollars worth of scallops and shrimp ((3 lbs)) deserves a bit of laborious meal prep, I think.
But, with one pound of perfect Key West shrimp remaining, I was looking for an easier dinnertime solution 24 hours later. Then it came to me: Spicy Shrimp Tacos.
Now, I am in love with cooking shrimp in the oven ((see my favorite shrimp recipe HERE)), and, because shrimp are so perfectly tasty on their own, I have a hard time convincing myself to season shrimp with anything but a little sea salt and freshly cracked pepper. But, I imagined spicy shrimp tacos for dinner, so I needed to make the shrimp – well, SPICY.
To add spice, I simply sprinkle about 2 teaspoons of my favorite homemade taco seasoning blend over the raw shrimp, along with sea salt and cracked black pepper. I added a tablespoon of canola oil and tossed the shrimp to coat.
While the shrimp were roasting in the oven, I quickly sliced up some of my freshly picked heirloom tomatoes, onions and a lone cucumber. I tossed the veggies in a bowl and flashed pickled them ((YUM)). I happened to share that recipe HERE.
Flash pickling works on any veggies; carrots, peppers, tomatoes, celery, onions etc. So just use what you have on hand. I love adding fresh herbs right before serving. Today it was cilantro’s turn to go in the bowl!
While the veggies were flash-pickling and the shrimp were still roasting, I also whipped up my special sauce. Here is the short list of ingredients I use to make my “special sauce”:
- local (made in Oklahoma) mustard, or whatever mustard is your favorite
- sour cream, light or regular work great
- steakhouse seasoning blend
- ¼ teaspoon of sugar
Give it all a quick stir and it is ready to serve.
Because the shrimp only take 8 to 9 minutes to reach shrimp perfection, dinner is literally ready in under 15 minutes!
I served warm corn tortillas, fresh salsa and some pico along with the flash-pickled veggies & my special sauce. And it was good, and by good — let me just say, it was as good as I think a spicy shrimp taco can possibly be!
My homemade taco seasoning adds just the right amount of flavor and heat. The flash-pickled veggies add a tangy, crisp freshness — LOVE. My “special sauce”? Well, it makes these tacos very special. Trust me.
- 1 lb 40 ct shrimp, peeled and deveined
- 2 t homemade tace seasoning (link to recipe in this blog post)
- 1/2 t sea salt
- 1/4 t cracked black pepper
- 1 T canola oil
- *flash-pickled veggies
- 1/2 c sour cream
- 2 heaping T of your favorite mustard
- 1 1/2 t granulated sugar
- 1/2 t McCormick's Montreal Steakhouse seasoning
- 12 corn tortillas
- pico de gallo, for garnish
- salsa, for garnish
- Preheat oven to 400°. Place shrimp in an 8" x 11" baking dish in a single layer. Toss shrimp with taco seasoning, salt, pepper and oil to coat. Place in preheated oven and bake for 9 minutes, tossing halfway through to ensure even cooking.
- While shrimp is cooking, prepare flash-pickled veggies* and set aside.
- In a small mixing bowl, combine Special Sauce ingredients. Refrigerate until ready to assemble tacos.
- Once shrimp is finished cooking, place 5 to 6 shrimp in each tortilla, top with flash-pickled veggies and a few dollops of the special sauce. Garnish with pico and salsa if desired.
- Makes 12
- *make flash-pickled veggies with your favorite veggies, according to the recipe linked in the body of this post. I like sweet onions, tomatoes, jalapeños, cucumber, carrots, cilantro etc.