Shrimp Week: Easy Shrimp Tacos

Shrimp Week: Easy Shrimp Tacos

When Laura and I worked at a fashion magazine together we prided ourselves on reporting on trends before they hit the mainstream. If a competing magazine got to a story before us, we’d kick ourselves (with some very fancy shoes). And if we felt like we were late to a something? Better to let it pass you by than cover it once it was past its best before date. This post? I would have laughed it out of my office! Tacos? Oh, my God, tacos were the hottest thing exactly two years ago and now you’re talking about it?


Actually, yes! Aren’t you glad I don’t care about such things these days? Well, once you try these tacos you will be. The marinade is one of my all-time favourites with lime, cumin and chili, it’s zesty not spicy. The crema is ridiculous. And the combination of textures with the crunchy slaw and meat-y shrimp is perfect. It also comes together really quickly. You could whip together the marinade in the morning and then get everything else ready about 15 minutes before dinner time.

The kids inhaled these – they certainly didn’t care whether or not it was a trendy dinner. And neither did I.

Easy Shrimp Tacos

Shrimp & Marinade

1 lb peeled, de-veined shrimp
1 Tbsp olive oil
3 cloves of garlic, minced
1 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3 Tbsp lime juice

Purple Cabbage Slaw

1/4 head of purple cabbage
2 Tbsp lime juice
1 Tbsp olive oil
good pinch of salt


4 Tbsp sour cream
2 Tbsp lime juice
good pinch of salt

Everything Else

6 – 8 corn or flour tortillas
2 or 3 thinly sliced radishes
small handful of fresh cilantro, chopped
sliced avocado


Peel and de-vein your shrimp and give them a quick rinse under cold water. In a shallow bowl, mix together the marinade ingredients and then add the shrimp. Toss everything around so the shrimp get a nice coating. Place the bowl in the fridge for as little as 15 minutes but as much as overnight if that works better for you (in that case, wrap it in cling film).

Turn your oven on low, like 200 or 250 degrees. Wrap the tortillas up in slightly damp paper towel or a kitchen towel, put them on a plate and get them in the oven to warm up.

As finely as you can, slice the red cabbage and then gently pull it apart into strands in a bowl. Add the lime juice, olive oil and salt and give it a toss. Set aside.

In a small bowl, mix up your crema ingredients together and set aside.

Get all of your extras ready and set the table. Once you start cooking the shrimp you want to be ready to eat.

Heat a skillet to high and add just a little bit of olive oil. Add half of the shrip. Allow them to sizzle away just until you can see pink come up around the edge. Flip them over and cook on the other side for a couple of minutes or until the shrimp are pink and opaque. Remove the cooked shrimp and place them in a clean serving bowl. Now cook the second batch.

Carefully remove the tortillas from the oven and put them on a trivet on the table.

Bring the shrimp to the table. Invite everyone to build their perfect taco. For the record, mine has everything!

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