Louisiana Shrimp Tacos

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

makes 6 tacos


Louisiana Shrimp Tacos

  • 1 tablespoon salt plus more to taste
  • 1 teaspoon lime zest
  • 1 pound peeled and deveined Louisiana shrimp
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, thinly sliced
  • ½ teaspoon cumin, lightly toasted
  • red pepper flakes to taste
  • 6 small flour or corn tortillas

For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Pico de Gallo (method follows)

Pico de Gallo

  • 1½ cups finely diced ripe tomatoes, preferably Roma
  • ½ cup finely diced white onion (see note)
  • ½ cup chopped fresh cilantro
  • 1 or 2 minced jalapeño peppers, optional
  • 1 tablespoon lime juice or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon lightly toasted cumin

Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.

Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.

Louisiana Shrimp Tacos

Click image to enlarge



For the tacos:

Whisk the salt and lime zest in just enough water to cover the shrimp when spread in a single layer; a pie plate works well. Add the shrimp, making sure they’re completely submerged, and set aside for 10-15 minutes.

Melt the butter in a sauté pan over medium-high heat. When the foaming subsides, add the bell pepper and sauté until softened and beginning to color, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Quickly drain the brined shrimp and add to the pan; cook, stirring, until the shrimp are just cooked through; time will depend on the size of the shrimp. Remove from the heat and stir in the cumin and red pepper flakes; taste and add salt if desired. Keep warm.

For the tortillas: Just before you start the sauté process put a cast iron skillet over medium heat; by the time you’re done with the shrimp it will be hot enough to cook the tortillas. Increase the heat to high and cook tortillas 1 at a time, flipping each once. It will take just a minute or two on each side. You’ll get some blackened spots and they’ll puff.

Set out the garnishes and let guests assemble as desired.


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