Shrimp is one of my favorite proteins to use for an easy lunch or dinner because it cooks so quickly compared to other proteins. It’s literally finished in 5-6 minutes, which is perfect, because I don’t have much time to spare, especially on the weekdays.
While my son napped today, I ran down to the basement to fit in a 5k on the treadmill. After that I had to shower and fix myself something to eat, with a goal of doing it all before he woke up so that I could actually chew my food (a luxury when you have a baby!). That’s definitely a lot to fit into one afternoon nap, but luckily I had some shrimp in the freezer. I decided to make myself these gorgeous, fresh shrimp tacos that literally are done in 15 minutes (if that!). And they are sooo good. It felt like I was eating them at a trendy taco restaurant, except I got to be in comfy clothes on my couch while watching the Food Network, which in case you’re wondering, is my idea of heaven.
So, basically, you have to try these. They are amazing for lunch if you just want to indulge by yourself, or they make the perfect dinner for your family. The pictures below show me making a single serving lunch for myself, but I doubled the recipe below for a 2-3 person dinner. If you’re looking to make yourself an amazing lunch like I did, just cut everything in half.
Start by thawing, shelling, and deveining your shrimp if they aren’t already. You can thaw quickly just by throwing them in a colander and running cold (not hot) water over them until they are no longer frozen. In a small bowl, combine your shrimp marinade ingredients: olive oil, lime juice, garlic salt, chili powder, red pepper flakes, and cumin. This will make a pretty spicy shrimp, so if you don’t like your food too spicy, just leave out the red pepper flakes.
Stir the marinade together and then add your shrimp to the bowl. Set the shrimp to the side while you prepare your slaw (another awesome thing about shrimp is they don’t need to marinade very long at all!).
To make the slaw, in a medium sized bowl, stir together your sour cream or greek yogurt, chopped cilantro, lime juice, olive oil, and salt. Once mixed together well, add your cabbage slaw mix and stir just until the slaw is coated.
To prepare the shrimp, pour the shrimp in the marinade into a saucepan over medium high heat. There is no need to heat olive oil in the bottom because the shrimp marinade has olive oil in it. Cook the shrimp for about 3 minutes, then flip and cook for another 3-4 minutes until cooked through. Seriously, that’s it!!! You’re finished!
To serve, warm your corn tortillas, top with big spoonful of slaw, 4-5 shrimp, a sprinkling of queso fresco, and a little fresh cilantro. And then, scarf. These are sooo fresh and summery and light and filling all at once… honestly, I’ll be making these in the fall and winter too though because they’re THAT good and THAT easy.
Have an awesome weekend!!!
*The picture above show the amounts of me making lunch for just myself. The ingredients below reflect servings for 2-3 people. If you are looking for a single serving, just cut the ingredients in half.
25-30 large shrimp, shelled and deveined
2 tbsp olive oil
1 tbsp lime juice
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon red pepper flakes
1/2 teaspoon cumin
2 cups cabbage slaw mix
1/4 cup sour cream or plain greek yogurt
1/4 cup fresh, chopped cilantro
1 tablespoon lime juice
2 teaspoons olive oil
1 teaspoon salt
6-8 corn tortillas, warmed
1/2 cup queso fresco
1/4 cup fresh cilantro
1. In small bowl, add olive oil, lime juice, garlic salt, chili powder, red pepper flakes, and cumin. Stir together and add shrimp. Set aside to rest for about 10 minutes.
2. While shrimp is marinating, prepare slaw by adding sour cream or greek yogurt, chopped cilantro, lime juice, olive oil, and salt in a medium sized bowl. Mix together well, then add cabbage slaw mix. Mix again until the cabbage slaw is well coated.
3. In a medium sized saucepan over medium high heat, add shrimp. There is no need to heat olive oil in the bottom because the shrimp marinade has olive oil in it. Cook shrimp about 3 minutes, then flip and cook for another 3-4 minutes until cooked through.
4. To serve, top warm tortilla with slaw, 4-5 shrimp, a sprinkling of queso fresco, and fresh cilantro.