Spicy Shrimp Tacos
Spicy Shrimp Tacos
Makes 4-6 tacos
45 minutes total
45 minutes active
Grilled shrimp with sriracha make a great appetizer on their own, but you can easily turn them into a whole meal. All the prep for this can be done ahead, so it only takes a few minutes to put the tacos together and they are easy to make in large batches when you entertain.
Pickled Red Onions
1 small red onion, peeled
1/3 cup plus 2 1/2 tablespoons red wine vinegar
1 tablespoon granulated sugar
¼ cup sour cream
Kosher salt and freshly ground black pepper
1 avocado, cut into a dice
1 large tomato, cut into a dice
1-2 serrano peppers, seeded and minced
Small handful cilantro leaves, coarsely chopped
Lime juice, to taste
Kosher salt and freshly ground black pepper, to taste
¼ cup mayonnaise
1 teaspoon sriracha, or to taste
½ pound shrimp, peeled and deveined
4 6-inch corn or flour tortillas
For the pickled red onion
Cut the onion through the root end. Cut off and discard the root. Cut half the onion into slivers by cutting lengthwise, following the lines of the onion. Put into a small container. Reserve the remaining onion for another use. Put the vinegar and sugar in a small saucepan and bring to a boil. Pour over the onions and bring to room temperature. The onions can be refrigerated covered by the liquid for 1 week.
For the drizzle
Put the sour cream in a small bowl. Zest half the lime into the bowl and add the juice of half the lime. Taste and add more lime zest, lime juice, salt and pepper to taste. Refrigerate until serving.
For the salsa
Combine all the salsa ingredients. The salsa can be refrigerated for up to 1 day.
For the shrimp
Preheat a grill or grill pan over medium-high heat until very hot. Dry the shrimp on paper towels. Combine the mayonnaise and sriracha. Just before grilling, using a silicone spatula, fold the shrimp into the mayonnaise mixture creating a nice thick, even coating.
Place the tortillas on the grill. Turn to mark and warm each side. Set aside.
Using tongs, lift each piece of shrimp and arrange on the grill. Grill to a rich golden brown then flip the shrimp. Continue to flip as needed until the shrimp are cooked, about 4-5 minutes total.
Spoon the salsa down the center of each tortilla. Arrange the shrimp over the top. Garnish with the drizzle, cilantro leaves and pickled onions.
- ½ pound shrimp, peeled and deveined
- Pickled Red Onions
- 1 small red onion, peeled
- 1/3 cup plus 2 1/2 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- ¼ cup sour cream
- 1 avocado, cut into a dice
- 1 large tomato, cut into a dice
- 1-2 serrano peppers, seeded and minced
- Small handful cilantro leaves, coarsely chopped and leave some whole
- 1 lime
- Lime juice
- ¼ cup mayonnaise
- 1 teaspoon sriracha, or to taste
- 4 6-inch corn or flour tortillas
- Kosher salt
- freshly ground black pepper