Shrimp Tacos
By Audrey Plant
Ingredients
Shrimp
1 pound (16-20 count) fresh shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
Assembly
8 corn tortillas, warmed on stovetop
1 cup spicy mayo or special sauce (Sir Kensington’s)
2 cups red cabbage, finely shredded
½ cup radishes, cut into matchsticks
½ cup pickled red onions
2 fresh jalapeños, sliced
2 fresh limes, sliced and quarter
Fresh cilantro for garnish
Instructions
Shrimp
1. In a large sauté pan, add olive oil and preheat to medium high heat.
2. Season fresh shrimp with salt and pepper, add to pan. Cook for about 3-4 minutes until shrimp is a light pink/orange. Remove from heat immediately, set aside.
Assembly
3. Add a line of spicy mayo to the middle of the tortilla, sprinkle cabbage on top. Add 2-3 shrimp to each taco. Top with pickled red onion, radish, jalapenos, and a fresh squeeze of lime. Garnish with fresh cilantro and serve immediately.
Notes:
1. It’s important to not overcook the shrimp. Depending on the size of the shrimp, about 2 minutes on each side on medium high heat. Shrimp cooks incredibly fast and will get rubbery if over cooked. Watch carefully. The shrimp should be tender to the touch and not bounce back.
2. If the shrimp is frozen, be sure to defrost completely prior to cooking.
3. The assembly of the taco is key. Feel free to make your own line-up of toppings, but it’s critical that each ingredient is cut into different shapes for texture. Otherwise, the taco can get messy and sloppy.
4. Quick-Pickled Red Onion: 1 cup white vinegar and ½ large red onion, sliced. Marinate for 10 to 30 minutes.
