DOODS.
Seriously.
This is the recipe of my dreams … literally.
I’d been thinking about making shrimp tacos on the show for a while but of course, you know, I wanted to do something awesome, something spicy, something different, something … SO RAVEN. Oh god, that was a terrible joke.
Anyway, I’d been thinkin’ and thinkin’ and had some thoughts and stuff. But then I went to bed and had this KRAZY dream that we were shooting the show on the side of the highway and there was a live studio audience (except we weren’t in a studio of course, because we were on the frontage road) made up of a bunch of people I know and they kept messing with my stuff and it was making me so mad. And I had to walk all the way home to change my shirt and then I had to go get some more shrimp because this jerk I hadn’t even seen in years showed up and burned all of them.
But even though the dream was an annoying piece-a-shit-dream, the recipe it left me thinking of the next morning was a complete revelation in the field of shrimp tacos and well, just shrimp dishes the world over. I’m pretty sure.
These are saucy and spicy and would be just as good, if not better, served over rice or with some crusty bread to soak up the goodness made from habanero pepper, orange juice and tequila. I just happen to love the hell outta tacos, so that’s what I did with them.
For another oceanic tortilla filling, try these amazing fish tacos, too!
- ½ pound (31-40count) shrimp, shelled and deveined
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1 tablespoon oil
- 1 teaspoon minced garlic (about 2 cloves)
- ½ teaspoon minced seeded habanero (or less)
- ¼ cup orange juice
- 1 tablespoon lemon juice
- ⅓ cup thinly sliced green onion (about 3 large)
- 1 ounce tequila
- Topping:
- diced radish, cucumber, avocado, onion, cilantro
- Pat the shrimp dry with a towel and toss with the spices and salt and set aside for 15 minutes.
- Heat the oil over high heat in a heavy skillet until smoking.
- Lay the shrimp in a single layer in the skillet and do not disturb for 60-90 seconds, or until the bottoms are well browned and the shrimp can be easily moved.
- Turn gently.
- Add garlic and habanero and juices and shake the pan to distribute.
- Add green onion and tequila.
- Stir and cook another 30 seconds or so until the shrimp are just cooked and the sauce is slightly thickened.
- Serve right away.
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{ 14 comments… read them below or add one }
Ah. That looks so refreshing! A cucumber salsa would be good in that, too.
Mmm, yes! I think we’ll be eating a lot of this meal in our house this summer.
In fact, I bet these would also be delicious cooled and wrapped up in some rice paper wraps with cucumber, raw jalapeno, lettuce, and dipped in some kind of coconut chutney, too.
Oh the places we’ll go…
Dear sweet jebus, these sound good! I’m cooking ‘em before the week is out.
Dude, Diane. They are amazing. Best ever!!!
Hi hilah!!! I was wondering if you could make “discada” ? It’s this Mexican dish that has chopped up meat tomatoes onions chorizo and bacon!!! And who doesn’t like bacon???? Please let me know
thanks!
Hi Albert!
I’ve never made that or heard of it before now but it sounds delicious!
Hi Hilah
This sounds so scrum-diddley! YES! Tonights dinner forsure!!
Just love the idea of the diced radish, cucumber, avocado, onion, cilantro for the topping & maybe an extra dab of some hot-sauce. Mmmm YUM! must serve your rice recipe with it.. thanks much!♥♥
Hi Lisa D!
I hope the tacos turned out great! Next time, I’m making rice with mine, too.
Looks mother-flippin’ delicious!
They are, they are! Thanks, C.J.!
Just made and ate these for the second time. They are sooo good! If you’re thinking about making these, stop thinking and get thee to the store and then the stove. They’re really easy to make and deelicious. This recipe is supposed to serve two but it’s all gone and I’m the only one here.
THANK YOU HILAH!
You are welcome, Mitchster! Super stoked to hear you liked them as much as we do.
So we made these last night for dinner. Skipped the radishes and added avocado. Tried wrapping them in big lettuce leaves (fewer carbs – thinking it would be kinda like you’d add shredded lettuce to a tortilla but then forgot the tortilla? Or, not really.). Because these are so runny, I would ~not~ recommend eating these wrapped in big lettuce leaves. BUT the taste was fanTASTIC! Great recipe and thanks for sharing!
Hi Jodi!
Thanks for the feedback!
I’m happy you enjoyed the flavor of the shrimp tacos, even if the lettuce wrap didn’t work out quite right.