I have said this before and I will say it again, I love shrimp tacos! The only problem is that my husband is a hard-shell-beef-taco purist and, in my opinion, tacos are a social food. It is rather sad to have all the elaborate fixings just for one! Nevertheless, in grad-school, when I would have to cook for one, I would make simple small-batch shrimp tacos, but it never really “feels” the same. So, I rarely get to eat shrimp tacos, unless we go out for Mexican food. Yesterday was Cinco de Mayo and I love “occasion” cooking. Obviously, we had tacos–my husband made beef ones and I made myself some shrimp tacos, only because we had cooked shrimp for “cocktail” sauce in the freezer. I wanted to make a warm dressing to sautee the already cooked shrimp in, hence this recipe. This is a super quick preparation and packs a punch for pre-cooked shrimp. They were delicious, and my only complaint was that I wish I had soft-shells!
2 Tbsp of chopped scallions, only the white and light green parts. Save the green tops for garnish
1 Tbsp of olive oil
1 tsp of ground cumin
1 tsp of chipotle chili powder
1/2 tsp garlic powder
1/4 tsp of salt
1 and 1/2 Tbsp of fresh lime juice
1 Tbsp of water
16-18 medium-sized pre-cooked shrimp.
Heat oil in a skillet on medium-high heat.
Add all the scallions and spices. Bloom the spices with the scallions in the oil for 2-3 minutes.
Add the shrimp, lime juice, and water and cook for an additional 3 minutes till the liquid reduces to create a “dry” sauce.
Remove from heat, you don’t want the already cooked shrimp to cook any longer, they will become really rubbery. If you were starting with raw shrimp (which I would have preferred) cook till the shrimps are pink in color.
Garnish with chopped green scallions and get ready to stuff those tacos !!