I used to think I did not like shrimp tacos! You know when you have a dish that you never order or make because you *think* it’s not for you? Well fast forward to one time when we were in Mexico, a friend ordered all the food for everyone, and shrimp tacos ended up on the table to share. I was hungry so I put all previous judgments aside and dug in … and guess what, it was so good!?!
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So I asked how they were made and was simply told “soy sauce.” I was like, “Just soy sauce? That’s it?” Who knew shrimp tacos could be so good AND so easy!
They were also topped with a chipotle mayo, which I am including here, but if you can’t find a clean “real food” mayo I think sour cream would be a good substitute. Enjoy! :)
Other Taco Recipes You Might Enjoy
- Easy Seared Tuna Tacos
- Easy Meat and Mushroom Tacos
- Smoky Cauliflower Tacos (with Blender Romesco Sauce)
- Lentil and Mushroom Tacos
- Pork Carnitas Tacos with Tomatillo Salsa
Easy Shrimp Tacos with a Lime Chipotle Mayo
Ingredients
For the Shrimp & Veggies
- 1 tablespoon toasted sesame oil
- 1/2 onion (thinly sliced)
- 2 bell peppers ((any color), seeded, cored and thinly sliced)
- 1 pound shrimp ( peeled, deveined, and patted dry)
- 1/4 cup whole-wheat flour
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon crushed red pepper flakes
For the Lime Chipotle Mayo
- 1/2 cup mayo ((could sub sour cream if you can't find a clean mayo))
- 1 chipotle chile (from a can of chipotle chiles in adobo sauce)
- 1 teaspoon adobo sauce (from the same can of chiles)
- 2 teaspoons lime juice
Recommended Accompaniments
- 8 Corn tortillas (store-bought or homemade)
- 12 oz Crumbled queso fresco ((cheese, can sub Monterey Jack))
- Lime Chipotle Mayo
- Cilantro
Instructions
For the Shrimp & Veggies
- Heat the sesame oil in a large skillet over medium heat. Add the onions and peppers to the pan and cook, stirring occasionally, until softened, about 6 to 7 minutes. Meanwhile, coat the shrimp in the flour.
- When the veggies are ready, move them over to one side of the skillet to make room, and then add the olive oil to the pan along with the coated shrimp. Cook until the shrimp curl up, turn pink on the inside and golden brown on the outside, and are cooked (firm) all the way through, 4 to 5 minutes.
- Sprinkle in the soy sauce and red pepper until well coated and serve.
For the Lime Chipotle Mayo
- Blend all ingredients together in a blender or food processor until smooth.
To Assemble the Tacos
- Heat tortillas in the microwave to soften (if using store-bought). Add shrimp and veggies and then top with cheese, Lime Chipotle Mayo, and cilantro.
Could you use shrimp from the freezer section for this recipe?
Yes, just make to thaw them out before cooking. – Nicole