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Fresh and Spicy Shrimp Tacos

May 17, 2015 By Lori 6 Comments

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Long weekends in the summer call for something sweet and tangy

Happy Holiday Monday! For all my U.S. friends, it’s Victoria Day weekend here in Canada. The celebration of Queen Victoria’s birthday means we have the day off! That’s usually the time to head up to the cottage or chill out on the deck with a cool beverage.

For those that don’t have, or want to BBQ today, how about a light and fun meal that screams summer! These Fresh and Spicy Shrimp Tacos are from our current Spring issue of EatInEatOut™ magazine. Tangy cabbage slaw and marinated shrimps with a spicy sriracha creme, I can’t even tell you how delicious these babies are… so you just have to try them for yourselves!


Fresh and Spicy Shrimp Tacos_sq I love the taste of fresh lime in the summer, really perks up any dish, but especially fish and shellfish. I keep a big bowl of them in the fridge, you never now when you may need to make a cocktail, dessert or main dish with the help of my buddy ‘lime’ as the star.

Fresh and Spicy Shrimp Tacos_4 If you’re looking to lay back in the lounge chair for the first time this year, how about a great read? Check out the Spring issue of EatInEatOut™ magazine it’s mobile and tablet friendly, so take it outside with you!

Layout 1 It’s just 3 weeks until the new Summer Issue comes online. It’s going to be a great one, filled with recipes for eating outside, a sweet new shop in Ottawa, a very special culinary tour in Hallifax and some great new blogger profiles. Don’t miss it. If you’re not subscribed, join now!

Fresh and Spicy Shrimp Tacos

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Servings 8 tacos

Ingredients
  

SHRIMP MARINADE

  • 6 Tbsp lime juice
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 cloves garlic, minced
  • zest of one lime
  • 1 Tbsp srircaha hot sauce
  • 1 lb 454g raw shrimp, defrosted, peeled and deveined (71-90 count)

SPICY CREMA

  • 1/4 cup greek yogurt
  • 2 tsp sriracha hot sauce
  • 1 Tbsp lime juice
  • zest of 1/2 lime

TANGY SLAW

  • 1 cup red cabbage, julienned
  • 1 cup carrot, julienned
  • 2 green onions, sliced
  • 3 tsp rice vinegar
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1 Tbsp black sesame seeds

TACOS

  • 1/2 of a cucumber, sliced
  • 8 corn tortillas
  • fresh cilantro

Instructions
 

  • In a zipper bag combine all marinade ingredients along with raw shrimp. Marinate 20-45 minutes, tossing
  • frequently.
  • While the shrimp is marinating, blend all crema ingredients in a small bowl until smooth. Keep covered in refrigerator.
  • Make Tangy Slaw by combining all ingredients in a bowl and tossing well to combine.
  • When shrimp are finished marinating, heat a large pan over medium heat with 1Tbsp canola oil. Drain shrimp and discard marinade. Cook shrimp until opaque, about 4-6 minutes.Remove to a plate, and chop roughly, if desired.
  • To assemble tacos; top each tortilla with sliced cucumber, Tangy Slaw and shrimp. Drizzle with Spicy Crema. Top with torn cilantro leaves and a few more black sesame seeds.

 

This post was sponsored by the awesome folks at Manitoba Canola Growers. Thanks for supporting the great products that support EIEO.

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Filed Under: Main, Seafood, Starters

Previous Post: « BBQ Beef Ribs with Spicy Pineapple Rum Glaze
Next Post: Bacon and Mushroom Cheese Pie »

Reader Interactions

Comments

  1. Linette Bellinghausen

    May 21, 2015 at 8:02 am

    Your pictures of this recipe are beautiful! So colorful. And the tacos look delicious!

    Reply
  2. Stacee Shasky

    May 27, 2015 at 5:01 am

    Do you think Chicken would go well with them? I am a little freaked out with shrimp.

    Reply
    • Lori

      May 27, 2015 at 1:15 pm

      Hi Stacee, sure this recipe will work with chicken or pork. My advice is ‘buck-up’ and get to love shrimp! Buy them already peeled and tails removed, they’re delicious!!!

      Reply
  3. Gordon Bainer

    June 8, 2015 at 12:22 pm

    These tacos are rocking my world! I am drooling!!!

    Reply
  4. Michiko Kebalka

    June 10, 2015 at 5:42 am

    Looks delicious. Thanks for the recipe.

    Reply

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