Bobby Flay’s Shrimp Tacos Recipe
Introduction
Bobby Flay’s Shrimp Tacos are a vibrant and flavorful dish that combines spicy marinated shrimp with a creamy, tangy slaw. Perfect for a quick weeknight dinner or a festive gathering, these tacos bring a delightful balance of zest and freshness to your plate.
Ingredients
- 1 pound shrimp
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lime zest
- 2 tablespoons lime juice (optional in slaw or marinade)
- 2 tablespoons olive oil or cooking oil
- 4 cups coleslaw mix
- 1/2 cup creamy dressing (typically mayonnaise-based)
- 1 teaspoon salt (for slaw)
- 1 tablespoon lime juice (for slaw)
- 1 teaspoon pinch of sugar (for slaw)
- 8 corn tortillas
- 8 flour tortillas (optional)
Instructions
- Step 1: In a bowl, mix chili powder, cumin, smoked paprika, lime zest, and olive oil to create a zesty marinade. Toss the peeled shrimp in the marinade and refrigerate for at least 15 minutes, allowing flavors to develop.
- Step 2: In another bowl, combine the coleslaw mix with creamy dressing, lime juice, salt, and a pinch of sugar. Mix well and let it rest for a few minutes to meld the flavors and create a creamy texture.
- Step 3: Preheat your grill or skillet to medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side until opaque and slightly charred, taking care not to overcook to keep them juicy.
- Step 4: Lightly toast the corn tortillas on the grill until slightly charred or warm the flour tortillas in a dry pan until golden spots appear. This brings out their nuttiness and prepares them for filling.
- Step 5: Assemble the tacos by laying grilled shrimp over warm tortillas. Generously top with the creamy slaw and add any optional toppings you desire. Serve immediately while warm for the best flavor.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper to the shrimp marinade.
- Swap the creamy dressing for a light yogurt-based dressing for a tangier slaw.
- Try adding sliced avocado or fresh cilantro as toppings for additional freshness.
Storage
Store leftover shrimp, slaw, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave to avoid overcooking, and warm tortillas before assembling tacos again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to thaw and pat them dry before marinating to ensure the marinade adheres properly.
What can I use instead of coleslaw mix?
You can substitute with shredded cabbage and carrots or any crunchy salad mix you prefer to maintain the texture and freshness.
Print
Bobby Flay’s Shrimp Tacos Recipe
- Total Time: 30 minutes
- Yield: 8 tacos 1x
Description
Bobby Flay’s Shrimp Tacos feature succulent shrimp marinated in a zesty blend of chili powder, cumin, smoked paprika, and lime zest, grilled to perfection, and served with a creamy lime-infused coleslaw on warm corn or flour tortillas. This vibrant and flavorful dish balances spicy, smoky, and fresh citrus notes, perfect for an easy and satisfying seafood taco experience.
Ingredients
Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lime zest
- 2 tablespoons olive oil or cooking oil
- 2 tablespoons lime juice (optional, for marinade or slaw)
Coleslaw
- 4 cups coleslaw mix
- 1/2 cup creamy dressing (mayonnaise-based)
- 1 tablespoon lime juice (for slaw)
- 1 teaspoon salt (for slaw)
- 1 teaspoon pinch of sugar (for slaw)
Tortillas
- 8 corn tortillas
- 8 flour tortillas (optional)
Instructions
- Marinate Shrimp: In a bowl, combine chili powder, cumin, smoked paprika, lime zest, and olive oil to form a flavorful marinade. Toss the peeled shrimp thoroughly in this mixture, ensuring they are well coated. Refrigerate the shrimp for at least 15 minutes to allow the spices to infuse and deepen in flavor.
- Prepare Slaw: In a separate bowl, mix the coleslaw mix with creamy dressing, lime juice, salt, and a pinch of sugar. Stir well until the slaw is evenly coated. Let it rest for a few minutes so the flavors meld and the dressing thickens slightly, creating a creamy and tangy accompaniment.
- Cook Shrimp: Preheat a grill or skillet over medium-high heat. Place the marinated shrimp on the hot surface and cook for about 2-3 minutes per side. Grill until the shrimp turns opaque, slightly charred on the edges but still juicy and tender inside. Avoid overcooking to maintain their softness.
- Warm Tortillas: Lightly toast the corn tortillas on the grill until they develop slight char marks, enhancing their flavor. Alternatively, warm the flour tortillas in a dry pan over medium heat until they show golden spots. Warming the tortillas makes them pliable and brings out their nutty aroma.
- Assemble Tacos: Arrange the grilled shrimp evenly on the warm tortillas. Generously top each with the creamy slaw. Add any optional toppings you desire, such as fresh cilantro, sliced avocado, or extra lime wedges. Serve the tacos immediately while warm for the best taste and texture.
Notes
- Use peeled and deveined shrimp for quicker and easier preparation.
- The lime juice in the marinade is optional but adds a bright citrus note that enhances flavor.
- Adjust chili powder quantity to control the spiciness of the tacos.
- Both corn and flour tortillas work well; choose based on preference or dietary needs.
- Grilling adds a smoky flavor, but a skillet can be used if a grill is unavailable.
- Serve with optional toppings like avocado, cilantro, or hot sauce to customize your tacos.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: Bobby Flay, shrimp tacos, grilled shrimp, coleslaw, Mexican tacos, easy seafood tacos, taco recipe, quick dinner
