Let’s Get This Party Started!
Friends open up the windows, invite your family and friends, turn the music up loud, fill the ice chest with cold beer, locate a good porch wine, or better yet shake up a cocktail, it is officially BBQ season (or inside grill pan season).
This is an easy to put together three-part recipe which includes a fresh pico de gallo, fresh shrimp marinated in a spice rub (ancho chile, garlic salt, coriander, oregano, cumin, and fresh ground black pepper) and a cilantro-lime crema sauce. You can use flour tortillas or more authenic corn tortillas for a top notch warm weather meal.
SHUT THE FRONT DOOR!
Easily prepared on top of the stove in a grill pan
Chili Rubbed Shrimp Tacos with Pico De Gallo and Cilantro-Lime Crema
Serves 4
Recipe from Publix Aprons Cooking School
Ingredients:
1 pound tomatoes, seeded and chopped
1 small red onion, chopped
1/2 cup fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
2 serrano chiles, seeded and minced
Salt and fresh ground black pepper to taste
16 jumbo shrimp (about 1-1/2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1-1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon finely ground black pepper
2 tablespoons extra-virgin olive oil
4 soft corn or flour tortillas
Directions:
Add first 6 ingredients to a medium bowl, and toss to combine. Cover and chill until ready to serve. Can be made 4 hours ahead.
Rinse shrimp under cold running water, then blot them dry with paper towels.
Place chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add shrimp and toss to coat. Stir in olive oil. Let shrimp marinate in refrigerator, covered, for 30 minutes to 1 hour.
Preheat a grill pan to high on medium-high heat. When ready to cook, lightly oil ridges of grill pan. Place marinated shrimp on hot grill pan and cook 2-3 minutes per side. When done, shrimp will turn pinkish white and will feel firm to the touch.
Preheat oven to 300F. Wrap tortillas in foil, about 15 minutes before serving, place tortillas in oven to warm.
On each plate, place one warm tortilla and top with 4 shrimp and desired amount of Pico De Gallo and cilantro lime creme (recipe follows).
Cilantro-Lime Crema
Ingredients
1/4 cup green onions, rough chopped
1/4 cup chopped fresh cilantro, rough chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime zest
1-1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Directions:
Combine all ingredients in a food processor. Cover and refrigerate until ready to use.
Tomatoes on the Vine 
I bet the ancho chili powder really gives the shrimp a nice kick of spice and the cilantro-lime crema is just the right finishing touch.Sam
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I'll bring the margaritas! Yum!Best,Bonnie
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NICE!!!
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Look delicious!
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wow I want some 🙂
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These look much like the fish/seafood tacos that a local Mexican restaurant makes. They are so fantastic! And, yours also look fantastic!
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Shrimp is one of my summer go-tos.
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This looks so delicious…and since I don't have a grill, I'm so glad that it can be prepared inside!
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Thank you, another recipe for me to pin! My family will love these.
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This is one flavourful hearty meal. I want …
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What a wonderful way to fix shrimp!! I'm the Bubba Gump for shrimp!! Thanks for the new recipe!!
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I've never met a shrimp I didn't like.Looks awesome.
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This is perfect for seafood fans! They look droolworthy.
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I'm in full BBQ mode in Atlanta. We've been having temps in the 80s so I'm cooking outside as much as I can. LOVE this recipe. Gotta try it soon, Velva! Great post!
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Wow Velva – all three components sound awesome and the shots made me instantly hungry.
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Oh yum! Love that cilantro sauce. This looks like the perfect meal to me. Lovely blog!
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you can almost have me drive 200 miles to taste this! it encapsulates everything I like about Mexican food, the freshness and flavors yum!!!I could have this every day, I think!
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Yes, yes, and yes! These are some seriously delicious looking tacos, Velva! Fresh, seriously flavorful, and light enough to not weight you down on a hot day. Will be pinning this one to try soon!Hope you've been doing well!!
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that crema sounds amazing. I mean i could eat it alone but with that shrimp wow so many flavors going on. It all looks so great.
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The color of your shrimp is gorgeous
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Hi Velva,Seeing your delicious shrimp taco is like having the work summer shouting in my face! I wish summer will arrive at our place :(Zoe
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This one goes in my recipe book. Thanks. I love prawns.Greetings from London.
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OMG I've been dreaming about shrimp tacos and my family has been asking me to make them just the other day. These look wonderful and I love the cilantro- lime crema -perfect pairing! YUM!
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These look ridiculously delicious – I cannot wait to get some shrimp so I can try these – thanks for a great recipe!
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Perfect patio meal – way to go! I love shrimp but can't peel them raw. Doug has to do that or I get a wicked rash. I can eat them cooked though – looks amazing, as always 🙂
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Shrimp tacos looks delicious. . I love shrimps.. CheersArpita
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yum, yum, Velva. And I love your crema!
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i'm officially all aboard the taco train–i'll get excited about just about anything you can stuff inside. that crema is particularly delightful!
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These are some great tacos! Shrimp and pico de gallo! A perfect summer-time meal and a great presentation!
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Your tacos look so good! Now I want tacos for dinner, I love anything with shrimp 🙂
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You knew I'd love this one. 🙂 Pinned!
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