Blackened shrimp tacos
Shrimp are low in fat and calories, and they also quickly thaw when frozen. My freezer always has a bag or two of shrimp for a quick and easy meal. Tacos are a favorite in our household. Adapted from a Cooking Light recipe.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large non-stick skillet |
| Large bowl |
| Ingredients |
|---|
| 2 teaspoons paprika |
| 2 teaspoons ground cumin |
| 1 teaspoon onion powder |
| 1/2 teaspoon garlic powder |
| 1/4 teaspoon salt |
| 1/4 teaspoon pepper |
| 1/4 teaspoon dried thyme |
| 1/4 teaspoon cayenne |
| 1 1/2 pounds shrimp, peeled and deveined |
| 2 tablespoons vegetable oil |
| 1 recipe of Cotija sauce |
| tortillas, optional |
| lemon wedges, optional |
| Instructions |
|---|
| • Combine the spices in a small bowl. |
| • Dry the shrimp and put them in a large bowl. Add the spices and mix thoroughly. |
| • Add the oil to the skillet and heat over medium-high heat. When the oil is hot, add the shrimp in one layer. If your skillet is too small, cook the shrimp in batches. Cook 2 minutes, turn them over, and cook another 2 minutes. |
| • Remove the pan from the heat and allow it to stand 1 minute, stirring a couple of times. The moisture from the shrimp will make a little sauce. Add 1 teaspoon of water if the spices seem stuck to the bottom of the pan after one minute. |
| Storage |
|---|
| • Shrimp do not reheat well because they become rubbery. These are best eaten immediately. |
| Variations |
|---|
| • Experiment with the spices or use a Cajun spice mixture. |
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