This is the quickest recipe ever as far as cook time goes, I promise. Concocted by my boyfriend one night when we didn’t have a dinner idea, but wanted to use up stuff in the house, it’s been a weeknight staple for a while now.
Steve is a much better natural chef than I am. I’m not inventive with my cooking. I can knock a recipe out of the park (with plenty of exceptions, ha), but when it comes to pulling things together out of thin air, I’m no magician.
- 1 pound raw, peeled, and deveined shrimp (fresh or frozen will do)
- Soft taco tortillas (I’m sure hard shells would be great with this recipe too!)
- Lettuce, shredded, for topping
- Salsa, for topping
- White rice, optional
- Lime juice, optional
- Dash of cilantro, optional
- ½ cup olive oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- Dash of Adobo sauce from chipotle peppers
- A couple shakes of:
- Garlic powder
- Old Bay
For chipotle cream sauce:
- 5-oz. container Greek yogurt
- 1 teaspoon Adobo sauce*
- Fresh lime juice from half a lime
- Dash of cumin
- Dash of Old Bay
*Adjust for heat. Start with less and add more to taste. This stuff can get spicy REAL quick!
Pat shrimp dry and sprinkle lightly with salt. Mix together marinade and toss shrimp into it. Refrigerate shrimp and let marinade for about an hour.
This is the point when I usually open a Corona. While the shrimp is marinating, mix up your sauce and set it aside. If you want rice in your tacos, cook white rice; top with a little lime juice and cilantro when done. Get your toppings ready; chop lettuce if need be. Once the shrimp starts cooking, dinner is ready in no time!
Once shrimp is done marinating, either cook it right in the marinade on the stove or grill it. We usually cook it on the stove. Cook shrimp on medium heat until pink and opaque. This only takes about 4 minutes or so.
When the shrimp is done cooking, remove from heat. Top tortillas with rice, shrimp, lettuce, salsa, and then add the chipotle cream sauce on top.
This recipe typically makes about 4-6 tacos, depending whether or not you add rice and other fillers. The last time we made it, we added more rice, and I think we were able to even stretch it to 8 tacos.
If you’re looking for a light, refreshing dinner that goes particularly well with a Corona and lime, this is it. Summertime, and the livin’s easy, friends.