Rinse the shrimp and lay on a paper towel to dry.ĭO I HAVE TO DEVEIN BOTH SIDES OF THE SHRIMP?.The veins and shells can then be thrown away.Make a shallow cut and use the tip of the knife to lift it out.First, locate the vein in the shrimp running along its back.While eating the shrimp with the veins won’t harm you, it can add grittiness and distract from the clean shrimp taste so I highly recommended removing it. Sometimes it will be very dark and sometimes it will be harder to spot depending on when the shrimp ate last. I like to purchase shrimp that is already peeled and deveined so all the work is done for me! If you purchase shrimp that is not deveined, it will still have the dark, sandy intestinal tract running along the back of the shrimp just beneath the surface. WHAT’S THE EASIEST WAY TO PEEL AND DEVEIN SHRIMP? If the shrimp isn’t completely thawed, then repeat. Let shrimp sit an additional 10- 20 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Add the bag to a large bowl and submerge with cold tap water place a heavy bowl (you can fill it with cans) over the shrimp so it doesn’t float and stays completely submerged. To quickly thaw your shrimp, transfer the shrimp to a freezer size bag and tightly seal. Quick Thaw: Method: Is super convenient, and honestly what I use the most.Easy Thaw Method: The most hands-off method is to transfer your bag of shrimp to the refrigerator and let it thaw overnight.There are two options for thawing your frozen shrimp: Just make sure you thaw the shrimp completely and pat it dry before using. Yes! I use frozen shrimp all the time just like I did in this shrimp taco recipe. If you are new to cooking shrimp, here is some helpful information to prepare and cook shrimp perfectly every time, whether for this shrimp taco recipe or any of my other fabulous easy shrimp recipes: CAN I MAKE THIS SHRIMP taco RECIPE WITH FROZEN SHRIMP? Frozen shrimp is also more economical than fresh which means you can keep it stocked and read to use any time. So, unless you live coastal (and even then), it is even more fresh than the seafood counter by the time it’s purchased and you actually use it. Frozen shrimp is awesome! Frozen shrimp is frozen shortly after it’s caught which means it’s frozen at peak freshness.Buying prepared shrimp saves you TONS of time and makes your job a snap because all you have to do is thaw the shrimp. Look for shrimp that is raw (not precooked), peeled and deveined. Look for wild caught shrimp versed farm-raised for the best flavor and texture. This shrimp taco recipe is made with just a few ingredients, the star, of course, being the shrimp! Here’s what to look for: This easy shrimp taco recipe can still be made with smaller shrimp, but you will need to cook the shrimp in more than two batches and pay special attention not to overcook the shrimp. Jumbo shrimp stay super juicy and boast a more appealing texture. Use jumbo or extra jumbo shrimp, 16-21 count (which means there are 16-21 shrimp in a pound) for these spicy shrimp tacos. As long as you top the shrimp taco with something crunchy and something creamy, you’ll have a winning combo because the spicy shrimp is so sublime! WHAT SIZE SHRIMP SHOULD I BUY? You can also top the easy shrimp tacos with your favorite salsas from mango salsa, to pineapple salsa to avocado corn salsa. This spicy shrimp taco recipe is also extremely flexible – make them how you want! While I am partial to the pineapple cucumber slaw and avocado crema, you could also top them with simple green cabbage and guacamole with a fresh squeeze of lime juice. Finally, top the spicy shrimp tacos with silky avocado crema and you will be wishing every night was taco night! I adapted the recipe from my blackened fish tacos because I knew its fresh, crunchy, juicy, sweet and tangy splendor would pair perfectly with the spicy shrimp. This isn’t just any shrimp taco slaw, this is pineapple cucumber slaw and it’s every bit as dreamy as it sounds. The succulent morsels drink up the flavor and emerge hot, juicy and stand-alone-scrumptious after a quick sizzle in your skillet. The shrimp is seasoned to perfection with hints of chili powder, ground cumin, onion, garlic, smoked paprika, ground coriander, cayenne pepper and lime juice whisked together in a 15 minute marinade that does all the work. With Cinco de Mayo upon us, I wanted to share this easy spicy shrimp recipe that’s unintentionally healthy, intentionally sensational, and ridiculously easy! I guarantee they will become a new favorite for lunch, dinner, and entertaining (post pandemic) because the mesmerizing layers of flavor and texture are out of this world! PIN THIS RECIPE TO SAVE FOR LATER easy SHRIMP taco RECIPE
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