Recipe: Shrimp Tacos

Chris and I are always looking for new recipes and things to try.  Now that we’re able to use the grill again, we have a whole new slew of options…and it means that Chris gets to share some of the cooking responsibilities!  This is actually our second attempt at shrimp tacos – we tried a different recipe on our anniversary back in february, but it wasn’t a winner.  In fact, I thought it was pretty weird.  Anyway, we found this recipe over at Real Simple and it’s a winner!  Definitely delicious, easy, and pretty healthy.

Shrimp Tacos

 

Shrimp Tacos

Recipe originally from Real Simple – I changed it slightly to make it healthier and with what I had on hand.

Ingredients
1/2 cup light sour cream
3 tablespoons light mayonnaise
3 tablespoons skim milk
1/2 heaping teaspoon ground cumin
1 pound large shrimp, peeled and deveined
2 tablespoons butter, melted
3 large garlic cloves, minced
2 limes, cut into quarters
kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
bottled green tomatillo salsa
Directions

  1. Heat grill to medium-high.
  2. In a small bowl, mix together the sour cream, mayonnaise, milk, and cumin.  Resist the urge to dip your finger in and just eat it. Set aside.
  3. Skewer the shrimp – we did about 4-5 on each skewer.  We used wood skewers, so I made sure to soak them in water for a while beforehand…at least 10 minutes.
  4. In a small bowl, mix the butter and garlic, then brush the shrimp with the garlic butter.
  5. Place the shrimp on grill with the limes. Cook until the shrimp are opaque and the limed have lovely grill marks.  The recipe said about 4 minutes per side, but ours were done much faster than that.
  6. Remove from grill. Lightly salt the shrimp (P.S. We totally forgot the salt and it was fine, so skip the salt if you’re watching your sodium intake!)
  7. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.  (Grilling these was a great addition to the recipe!)
  8. Pull the shrimp off the skewers and divide evenly among the tortillas – we had about 4 in each one. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

We served them with some (boxed) spanish rice.  It was delicious, and plus I know have some yummy tomatillo salsa on hand…why did I not discover this stuff earlier?  It’s delicious!  Hope you enjoy the recipe!

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3 Comments

  1. May 29, 2014 / 9:46 am

    I love shrimp! Sounds delicious! And if involves the grill…my husband is ALL IN! 😉
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  2. May 29, 2014 / 10:11 am

    YUMMMM! This looks delicious. I can’t wait to try it. Michael is going back to being a vegetarian {while still eating seafood} so this is something we can definitely both enjoy. Thanks for sharing!
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