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Shrimp Tacos

Shrimp Tacos

Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT30M
    10 Minutes
  • Yield:
    4-6 Servings
Our Poulsbo market’s entry for the taco throwdown is a shrimp taco with layers upon layers of flavor from a compound butter (save the leftovers for corn!), cilantro lime slaw and a chipotle aioli. Try with our T&C EveryDay shrimp!!
Ingredients
  • Compound butter:
  • 5 tablespoons salted butter, room temperature
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 2 tablespoons chopped cilantro
  • ½ lime, juiced
  • Dash of hot sauce
  • Cilantro lime slaw:
  • 3 cups thinly shredded napa or red cabbage
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • Salt to taste
  • 1 pound shrimp, peeled, deveined, tail off
  • Corn tortillas
  • Chipotle aioli, recipe follows
  • Cotija cheese
  • Lime wedges
  • Compound butter:
  • 63.9g salted butter, room temperature
  • 25.56g minced shallot
  • 1 clove garlic, minced
  • 25.56g chopped cilantro
  • 0.5 lime, juiced
  • Dash of hot sauce
  • Cilantro lime slaw:
  • 709.76ml thinly shredded napa or red cabbage
  • 12.78g olive oil
  • 0.5 lime, juiced
  • Salt to taste
  • 453.59g shrimp, peeled, deveined, tail off
  • Corn tortillas
  • Chipotle aioli, recipe follows
  • Cotija cheese
  • Lime wedges

Our Poulsbo market’s entry for the taco throwdown is a shrimp taco with layers upon layers of flavor from a compound butter (save the leftovers for corn!), cilantro lime slaw and a chipotle aioli. Try with our T&C EveryDay shrimp!!

Preparation
STEP 1

In a bowl add softened butter, shallot, garlic and cilantro. Whip with a mixer or a fork to well mix. Add in lime juice and hot sauce. Set aside.

STEP 2

Make coleslaw by tossing shredded cabbage with olive oil, lime juice and salt.

STEP 3

Pat shrimp dry. Heat a large skillet to medium-high heat. Add the compound butter. Cook shrimp until just opaque, about 3-5 minutes. Depending on size of skillet you may need to cook shrimp in batches. You do not want to overcrowd the pan. Divide butter and shrimp accordingly.

STEP 4

Build tacos on toasted corn tortillas with a spread of chipotle aioli, scoop of cilantro lime slaw and 3-5 shrimp (depending on size). Garnish with crumbled cotija and a lime wedge.

Options

Chipotle Aioli:
1 clove garlic
2 chipotle peppers in adobo
1 cup mayonnaise
1 tablespoon honey
½ lime, juiced
1 tablespoons chopped cilantro
2 tablespoons olive oil

Add garlic, chipotle, mayonnaise, honey, lime juice and cilantro to a food processor. Process
until smooth. While running stream in olive oil and process until thick. Store in refrigerator.

Tags: Wraps & Tacos, Seafood, Wheat-Free, Gluten-Free, Summer Eating, Entertaining, Family-Friendly

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