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
Scale
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
