A few weeks ago I thought it would be fun to make shrimp tacos, instead of our usual traditional tacos. Don’t get me wrong, I still love me a traditional taco, but I am always one to try something new. Yes, I’ve had shrimp tacos at a restaurant, but to make them at home seemed more time consuming than slapping some ground beef in a skillet and browning it up. But I have to say this was pretty fast, easy, and filled with amazing flavor! I even made my own sauce to put on the tacos! I know, I got pretty fancy! Since I had decided to make my shrimp sweet and a little spicy (it’s not really that spicy for those who aren’t spicy fans), I made the sauce to compliment the shrimp. This sauce may not be something you will want to dip your finger in, or lick the bowl clean, and that’s because the mix of spices and lime give it a tart flavor (not too tart, but enough). But when put on top of the tacos it brings everything together. It’s soooo good! Hope you enjoy these tacos as much as me and my hubby did!
What you will need:
Shrimp (I purchased a bag of frozen salad shrimp)
Corn tortilla shells (the soft ones)
Red and Green cabbage (or just purchase a bag of cole slaw mix – That’s what I did, but prefer to buy fresh and chop it)
Shredded cheese of your choice (I used lite Mexican blend)
Light brown sugar
Mayo (I use light)
To make the shrimp
In a baggie put the following ingredients: ( I halved the below ingredients because there are only 2 of us. The following measurements are for about a pound of shrimp, so adjust to your needs).
2 tablespoon light brown sugar
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
Close and shake bag to mix ingredients – then add in shrimp and 2 tablespoons olive oil. Shake until coated, pouring into a skillet. Sauté until you see the marinade thicken and caramelize slightly.
Garlic Shrimp Salad
Hi, loves! Hope everyone is having a lovely Sunday! Here in Los Angeles it’s been a picture perfect weekend. Summer is calling and as the days are warming up I tend to want more salads and fresh fruit. During the winter months I am a sucker for soups and homemade mac & cheese. Mmmmm….but I am definitely paying for those choices now! Thank God one piece bathing suits are on trend this season, so I can hide my little tummy and break out my bikini later in the season once I’ve eaten enough salad to trim down!
I have always enjoyed finding new ways to make a salad go from “eh” to “amazing!” And although this technically isn’t a recipe I still hope you enjoy my spin on an otherwise hum drum salad! The end result is a delicious salad with a kick. The dressing I use has a spicy and sweet flavor. I feel it brings all the ingredients together nicely.
What you need:
Baby lettuce mix
shrimp (whatever size you choose)
crumbled feta cheese
Texas Garlic Toast
balsamic parmesan asiago dressing (Kraft anything dressing)
Sauté shrimp with a little olive oil and sprinkle shrimp with garlic powder, basil, and a little salt. Sauté about 5 minutes. Set aside to cool
While you are sautéing your shrimp put garlic toast into preheated oven (set at 425). I use garlic toast as croutons. Hubby and I tend to enjoy the texture and flavor better than a box or bag of store bought croutons. Bake these until crunchy – about 7 minutes (oven times may very). Once baked pull out of oven and set aside to cool. (I use one piece of toast on my salad, and my hubby prefers two).
Prepare salad with remaining ingredients (add or take away as you want). Top with shrimp, salad dressing, and cut up garlic toast. Enjoy!