Friday Food is all about simple, easy and delicious meals. This shrimp taco recipe takes less than 30 minutes to make. Who needs to order fast food when you can make this!
Shrimp Tacos – Serves 2- 4 people
Shrimp Ingredients:
1-2 lb bag of frozen shrimp (thawed and shelled)
1/2 tsp chili powder
1 large garlic clove peeled
2 tbsp coconut oil/ grass fed butter + more for the pan
Salsa & Slaw Ingredients:
1/4 cup diced red onion (split)
1/4 cup purple cabbage chopped
1/4 cup of romaine lettuce finely chopped
1-2 plum tomatoes
Juice of 1/2 lime
1 tbsp pure maple syrup
1-2 tbsp extra virgin olive oil
Other Ingredients:
Gluten free wraps (La Tortilla Factory)
1/3 cup frozen organic sweet corn
Handful of cilantro
1-2 tsp of veganaise (optional)
Hot sauce (optional)
Method:
Start with the shrimp – thaw in warm water and set aside.
Pour 1/3 cup of frozen corn into a small pot with 1 cup of water. Bring to a boil, turn off the heat and cover for about 10 minutes. Enough time to chop your veggies.
Time to make your toppings. Making both the salsa and slaw are optional, but takes little time to prep and adds a lot of flavour to the taco.
Chop the onion, and place into 2 small bowls.
To make the salsa, chop the tomatoes and place in one bowl with the 1/2 the onions. Dress with a splash of extra virgin olive oil, with salt & pepper to taste – mix and set aside.
To make the slaw – chop the cabbage and lettuce and place into the second small bowl with onions. Dress with a splash of extra virgin olive oil, juice of 1/2 lime and 1 tsp of pure maple syrup, salt & pepper to taste – mix and set aside.
Drain the corn, place in a small bowl with a pinch of salt – mix and set aside.
Now for the shrimp. Drain and shell the shrimp and place them in a medium to large bowl. Melt the coconut oil/butter in a pan with the garlic (peeled and smashed) and chili powder. Once melted, toss the oil/butter and garlic with the shrimp in the bowl until coated. Then add a more oil/butter to the same pan to cook the shrimp on medium heat for a few minutes on each side until cooked through. Don’t forget to add the same piece of garlic to the pan which will help to add more flavour while cooking the shrimp. In the meantime, warm up your gluten free tortillas in a dry pan on medium to low heat and set aside. Once the shrimp are ready transfer to a clean bowl.
Now it’s time to assemble your shrimp taco! In a warm tortilla, add a tsp of veganaise, shrimp, corn, salsa, slaw and top with some cilantro. If you like it spicy, add a little hot sauce and enjoy!
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