Ingredients
Shrimp Marinade and Cooking
- 2 pounds raw medium or large shrimp (peeled and deveined)
- 10 cloves garlic (minced)
- 2-3 tablespoons chipotle sauce
- 2 tablespoons olive oil
- Zest of 1 lime
- ¼ cup freshly squeezed lime juice (from about 2 limes)
- 2 teaspoons smoked paprika
- 1 ½ teaspoons fine sea salt
- 6 tablespoons unsalted butter
Mango Jalapeño Slaw
- 1 jalapeño (seeded and julienned)
- ½ head of cabbage (thinly sliced)
- 1 medium carrot (peeled and julienned)
- Zest of 1 lime
- 2 tablespoons freshly squeezed lime juice (from about 1 lime)
- 2-3 green onions (thinly sliced)
- 4 teaspoons honey
- 1 teaspoon fine sea salt
- ¼ cup fresh cilantro (coarsely chopped)
- 1 large mango (peeled and small diced)
Toppings and Serving
- Flour or corn taco-size tortillas
- Shredded quesadilla or chihuahua cheese
- Fresh cilantro
- Lime wedges
- Avocado crema
Instructions
- Prepare Shrimp Marinade: Drain shrimp and pat them dry thoroughly with paper towels. In a large bowl, gently toss the shrimp with minced garlic, chipotle sauce, olive oil, lime zest, lime juice, smoked paprika, and salt. Set aside to marinate while preparing the slaw ingredients, allowing flavors to infuse.
- Make Mango Jalapeño Slaw: In another large bowl, combine the julienned jalapeño (without seeds), thinly sliced cabbage, julienned carrot, lime zest, lime juice, sliced green onions, honey, salt, and chopped cilantro. Stir until well mixed, then set aside to let flavors meld while cooking the shrimp.
- Cook Shrimp: Heat a large nonstick pan over medium heat. Melt the unsalted butter completely. Add some of the shrimp in a single layer, making sure not to overcrowd the pan to ensure even cooking. Cook the shrimp for about 1 minute on the first side, then flip and cook another minute, spooning the melting butter over the shrimp continuously to keep them moist and flavorful.
- Finish Cooking Shrimp in Batches: Remove the cooked shrimp from the pan once done. Continue cooking the remaining shrimp using the same butter in batches to preserve the buttery, smoky flavor.
- Toss Shrimp with Sauce: Once all shrimp are cooked, return them all to the pan and gently toss to coat with the buttery sauce, warming them through evenly.
- Combine Slaw with Mango: Fold the diced mango gently into the prepared slaw mixture just before serving to keep the mango fresh and vibrant.
- Assemble Tacos: Warm the flour or corn tortillas. Fill each tortilla with a portion of the shrimp, top with mango jalapeño slaw, a drizzle of avocado crema, shredded quesadilla or chihuahua cheese, fresh cilantro, and a squeeze of lime to taste.
Notes
- Do not overcrowd the pan when cooking shrimp to ensure even cooking and proper caramelization.
- Adjust the amount of chipotle sauce and jalapeño according to your spice preference.
- Use fresh lime juice for the best brightness in both the shrimp marinade and slaw.
- Avocado crema adds a creamy contrast but can be substituted with sour cream or plain yogurt if preferred.
- Both flour and corn tortillas work well; warm them before assembling for pliability and enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
