I love shrimp tacos. They are quick, easy, and downright delicious. I love them even more when they are spicy and served in corn tortillas warmed in the pan juices of the shrimp. Don't worry - they don't get soggy because the bits left in the skillet are mostly flavor and very little in the way of moisture. I like using a generous nonstick skillet so both the shrimp and the tortillas have plenty of room to cook and take on their glorious flavor. Try them and see if you agree!
If you are looking for a nonspicy shrimp taco recipe, try Shrimp Tacos with Chimichurri. That said, there are ways to tweak these a bit. Opt for a milder version of chili crisp (yes, they vary in heat!), use smoked paprika instead of ground chipotle, and choose milder sauces to serve with them. But for me, this dish is about bringing some heat to the table!
I usually have a couple of these tacos for dinner and sliced melon, pineapple, or mango is a lovely accompaniment. You could also have chips, salsa, and guacamole. Pico de gallo (a fully fresh salsa) is particularly nice with these as well. However you choose to serve them, I hope you enjoy these fiery shrimp tacos as much as my family does!
Spicy Shrimp Tacos
- 12 ounces large peeled shrimp
- 2 tablespoons chili crisp
- 1 teaspoon smoked paprika or ground chipotle
- 1 teaspoon hot honey
- 8 corn tortillas
- 1 avocado - seeded, peeled, and sliced
- Pickled red onions
- Trader Joe's Jalapeño Sauce or your favorite sauce(s)
Peel and devein the shrimp as needed. Toss them thoroughly with the chili crisp and smoked paprika or ground chipotle (if you want more heat).
Heat a large skillet over medium-high heat. Sauté the shrimp until fully pink and crisp around the edges. Just before removing them from the skillet, drizzle them evenly with the hot honey and toss to coat. Remove from the skillet.
Reduce the heat on the skillet to medium and warm the tortillas in the pan, turning at least once. You want to let the tortillas capture some of the pan sauce along their edges. Remove from the heat and place 1-2 tortillas per taco on serving plates. Arrange avocado slices, shrimp, pickled red onions, and the sauce(s) of your choice on the tacos and serve immediately.
- Yields: 2-3 servings
- Preparation Time: 20 minutes