Baja Shrimp Tacos


Shrimp Tacos don’t need a long introduction.  I haven’t done too much with shrimp in the past so when my grocery store had a killer special on fresh shrimp, I decided to get outside my comfort zone. Frozen shrimp works as well, just make sure you de-thaw before you cook.
This recipe is an easy base for the beginner chef who is preparing for taco night. My salsa and sauce recipe, that pair perfect with the shrimp, is now up on the blog. I highly recommend getting the ingredients for my Blueberry Mango Salsa Fresca & Sriracha Crema  when you are grocery shopping, to guarantee the most delicious dining experience.


Servings: 6-8 people, Also depends on how you dress your taco
1-1.5 lbs of Deveined Shrimp
½ Tbsp Paprika
½ Tbsp Oregano
½ Tbsp Cumin
1 tsp garlic powder
½ tsp Salt
1 tsp crushed red pepper
1 tsp Chili Powder
Corn Torillas
Ingredients for the Blueberry Mango Salsa Fresca
Ingredients for the Sriracha Crema

1. Peel your shrimp. Here is a video for reference if this is your first time. The deveined shrimp are the ones I purchased, so all I had to do was remove the legs, shell and tail. This was my first time and it was way less intimidating and easier than I expected.
2. Place all the spices in a bowl and stir. Once that is done, place the spices in a gallon bag, along with the shrimp. Seal the bag and shake it so the shrimp becomes covered with the spices.

3. Spray your skillet with cooking oil and heat to medium/high. Place the shrimp on the skillet, seperated evenly and cook for three minutes on each side. Don’t overcook! They turn orange as you cook, very quickly.

4. While you are cooking your shrimp, I recommend making these sides for your tacos that took me just a few minutes to create. They are perfect compliments to the dish and your tastebuds will thank you: Click for the Blueberry Mango Salsa Fresca & Sriracha Crema recipes.
5. Slices of avocado, cilantro, rice, beans and cheese are also good additions to your tacos. Get creative and have fun!



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