Love this post? Sharing is caring!
I wanted to create a super simple recipe for you all to enjoy for Cino de Mayo and well, life got in the way. I am just now getting around to posting the recipe on MAY 7th…opps. Hey, is there really a bad time to enjoy some tacos, though?
Shrimp has been on my radar lately because it cook so fast (like 5-ish minutes fast) and to me, having a delicious dinner that looks gourmet, but takes under 30 minutes to prepare is a big WIN. Right?
Plus, shrimp are a really great source of protein and a healthy does of Omega-3 fatty acids. Also, they are pretty low in calories, making them a great protein source for someone looking to lose weight, but not skimp on nutrients.
Honestly, the only thing you need to worry about with shrimp is overcooking them AND peeling/ deveining them all. Here’s a great article showing you how to devein your shrimp if you didn’t buy the cleaned versions from your local fishmonger.
So here is the million dollar question: How do you cook shrimp?
Once you get this process down, shrimp will be your new go-to protein to make for weeknight meals.
The method that I have found best to cook shrimp without making them chewy is low and slow. A tried and true method that I learned from my favorite chef, Ina Garten. I trust EVERYTHING she suggests.
So I mix the marinade and put all the cleaned shrimp in the marinade like the picture above. Then in a large skillet, add in 3 Tbls. of butter over medium-low heat. Allow the butter to melt, add in the garlic and allow to saute for about a minute. Watch it though because garlic burns EASILY! Then you will dump in the marinade + shrimp into the pan. I suggest you cook the shrimp in two batches to avoid overcrowding in the pan. Allow the shrimp to saute for about 5 minutes or until they turn pink.
Finally, remove them from the heat, sprinkle with fresh chopped cilantro and fresh lime juice. Then you will repeat this for the second batch of shrimp!
Here’s everything you will need to create this recipe with ease:
In a large bowl, add in 3 Tbls. of the lime juice (leave the last Tbls. to spritz on at the end), the tequila, salt and Trader Joe's Chile Lime seasoning. Combine with a spoon and then add in the cleaned shrimp. Stir around to coat the shrimp in the marinade and then pop in the fridge while you heat up the skillet.
In a large, 12" skillet over medium-low heat, melt 3 Tbls. of unslated butter. Once it is melted, add in all the minced garlic and saute for 30 seconds to a minute. Watch it to make sure it doesn't burn! It happens easily.
Once the butter and garlic are ready, add in about half the shrimp and marinade to the pan. You don't want to crowd the shrimp, so sauteing the shrimp in batches works best! Allow the shrimp to cook for about 5 - 6 minutes or until it turns light pink, stirring frequently.
Once the shrimp have turned pink, remove them from the skillet and place in a clean bowl. Sprinkle with the fresh cilantro and lime juice, then go back and cook the other batch of shrimp and repeat!
While your last batch of shrimp cooks, heat up some tortillas, like Siete's Casava Flour tortillas for a gluten free option. Then slice up some avocado, jalapenos and the mango to dress up the tacos! Trust me, these three toppings really make these tacos amazing!
xoxo Ashley
Ingredients
Directions
In a large bowl, add in 3 Tbls. of the lime juice (leave the last Tbls. to spritz on at the end), the tequila, salt and Trader Joe's Chile Lime seasoning. Combine with a spoon and then add in the cleaned shrimp. Stir around to coat the shrimp in the marinade and then pop in the fridge while you heat up the skillet.
In a large, 12" skillet over medium-low heat, melt 3 Tbls. of unslated butter. Once it is melted, add in all the minced garlic and saute for 30 seconds to a minute. Watch it to make sure it doesn't burn! It happens easily.
Once the butter and garlic are ready, add in about half the shrimp and marinade to the pan. You don't want to crowd the shrimp, so sauteing the shrimp in batches works best! Allow the shrimp to cook for about 5 - 6 minutes or until it turns light pink, stirring frequently.
Once the shrimp have turned pink, remove them from the skillet and place in a clean bowl. Sprinkle with the fresh cilantro and lime juice, then go back and cook the other batch of shrimp and repeat!
While your last batch of shrimp cooks, heat up some tortillas, like Siete's Casava Flour tortillas for a gluten free option. Then slice up some avocado, jalapenos and the mango to dress up the tacos! Trust me, these three toppings really make these tacos amazing!