Time 15m Number Of Ingredients 13 Steps:
To prepare the salsa toss all the mango salsa ingredients in a bowl and set aside until ready to assemble tacos. In a large skillet melt the butter on high heat. Season shrimp with cajun seasoning and add shrimp to skillet. Cook until pink, shouldn’t take more than a couple minutes. Turn off heat and squeeze half a lemon over the shrimp. To assemble tacos, start with coleslaw mix, shrimp then salsa.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Toss the shrimp with the Cajun seasoning. Let sit for 5 minutes if you have time. If not, move to step two. Heat a skillet over medium high heat. Melt the butter. Add the shrimp and cook for 2-3 minutes per side until cooked through. Warm the corn tortillas. Assemble the tacos by adding the shrimp, sliced avocado, chopped cilantro, and lime juice to the tortillas.
Time 35m Yield 4 Number Of Ingredients 13 Steps:
In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
Time 25m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 300 degrees (for french bread and to keep shrimp warm later). Place 1/2 a stick of butter in a saute pan and melt it on medium heat. Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary. Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn’t cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly. Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly. Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl. Put your french bread in the oven right now to get it warm and crispy for the meal. Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate). Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles. Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won’t boil. Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly. Remove shrimp and bread from oven. Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
More about “spicy cajun shrimp tacos recipes”
Time 20m Yield 2 servings (about 1/4 cup seasoning mix). Number Of Ingredients 11 Steps:
In a bowl, combine the seasonings. In another bowl, combine oil and 1-1/2 teaspoons of seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.
