Grilled shrimp tacos?
On the menu just about every week during the summer at our house.
This time, we marinated the shrimp in a quick chili lime marinade and then topped them with my simple salsa. Easy as that!
This recipe serves four.
2 pounds of cooked and deveined shrimp (fresh or frozen that has been thawed out)
about a ¼ cup of Extra Virgin Olive Oil (EVOO)
2 tablespoons chili powder
the zest and juice of two large limes
salt and pepper
1 (14 oz) can of diced tomatoes, drained
8 green onions, chopped
1 cup of corn (fresh or frozen that has been defrosted)
a handful of chopped cilantro
8 flour tortillas, warmed
I like to let my shrimp marinate about 20 minutes beforehand. To make your marinade, add the shrimp, EVOO, chili powder, lime zest and juice plus a big pinch of salt and pepper to a gallon-sized baggie and then refrigerate. Seal up baggie and pop in the fridge to marinate.
Next, preheat your indoor grill pan or outdoor grill to medium-high. If your grates are too large for shrimp (they’ll fall through), then use a grilling basket. Spray your grate or your grilling basket quite liberally with cooking spray so the shrimp won’t stick.
Place your shrimp on the grill (discarding the marinade) and grill up just a few minutes until they’re cooked (it doesn’t take long!). While your shrimp is grilling, make your salsa: toss together your drained diced tomatoes, green onions, corn, cilantro and a pinch of both salt and pepper.
When your shrimp is done, take your flour tortillas (I like to warm mine in a dry skillet) and add your shrimp and salsa plus a bit more cilantro if you like.
Easy as that!