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
- 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
- 2 to 3 cups finely shredded green cabbage
- bottled green tomatillo salsa (I used a jar of mild salsa from Sunflower Farmers Market)
- 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.