grilled shrimp tacos

This recipe was a complete God-send this past weekend.  It’s been really, really hot.  Record-breaking heat hot.  And I’m really, really tired of the hot, record-breaking or otherwise.  Hot slows me down and saps my brain.  Hot makes it way too hard to focus on what’s for dinner.  It’s enough to make a health-conscious, whole food advocate resort to the drive-thru.  Fortunately, I opened the freezer door to cool off and gather my wits, and I spotted the shrimp.

I always have shrimp in the freezer.  They’re delicious, versatile, and thaw super fast.  Since I was having nothing to do with standing over a hot stove boiling water, pasta was out.  But we love fish tacos in these parts and we love to grill.  A quick Google search and within minutes I had this recipe from Real Simple.  You should be able to put it together with stock pantry items with the exception of the limes.  I also tossed in some sliced green onion and swapped out the tomatillo salsa verde for a traditional tomato-based salsa.  I thought there was a little too much green happening on the finished product, so a little splash of red worked nicely for flavor and presentation.  Enjoy!

Grilled Shrimp Tacos

Ingredients:

  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1/2 teaspoon ground cumin
  • 1 1/2 pounds large shrimp, peeled and tails removed
  • 3 tablespoons butter, melted
  • 2 large garlic cloves, minced
  • 4 limes, cut into quarters
  • kosher salt
  • 8 6-inch corn tortillas
  • to 3 cups finely shredded green cabbage
  • bottled green tomatillo salsa (I used a jar of mild salsa from Sunflower Farmers Market)

Directions:

  • Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
  • Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
  • Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
  • Remove from grill. Lightly salt the shrimp.
  • Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
  • Pull the shrimp off the skewers; divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of grilled lime.

This post is linked over at Tasty Tuesday and Blessed with Grace.  If you’re looking for more recipes, those are good places to stop.

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