Shrimp Tacos

Recipe courtesy of "Everyday Dorrie: The Way I cook" by Dorrie Greenspan

Serves 4


For the chipotle cream:

  • ¼ cup ( 60 ml) mayonnaise
  • ¼ cup (60 ml) plain Greek yogurt
  • 1 to 2 canned chipotles in adobo sauce, minced
  • Fine sea salt
  • Freshly squeezed lime juice

    For the salsa:

  • ¼ pound (113 grams) ripe tomatoes (plum, round or grape)
  • ¼ medium red onion, finely chopped or diced, rinsed and patted dry
  • ¼ large red or yellow bell pepper, finely chopped or diced
  • 1 to 2 peaches, peeled or not, pitted and finely chopped or diced
  • 1/8 pineapple, cored and finely chopped or diced
  • 1 wide strip jalapeño, or to taste, finely chopped
  • ½ teaspoon fine sea salt
  • Freshly squeezed lime juice
  • Hot sauce
  • ¼ cup (10 grams) finely chopped fresh cilantro

For the avocado mash:

  • Finely grated zest and juice of 1 lime, or more juice if desired
  • Fine sea salt
  • 2 wide strips jalapeño, or more to taste, finely chopped 2 ripe avocados

For the shrimp:

  • 1½ pounds (680 grams) medium or large shrimp,
  • peeled, deveined and patted dry
  • 1 ½ to 2 tablespoons olive oil
  • ½ to ¾ teaspoon Old Bay seasoning or chile powder Pinch of fine sea salt, or more to taste
  • Squirt of fresh lime juice

For Serving:

  • 8 tortillas, toasted
  • shredded lettuce
  • hot sauce
  • fresh cilantro


Shrimp Tacos Shrimp Tacos by Dorrie Greenspan

Click image to enlarge




The cream, without the lime juice, holds up really well even if made about 2 days ahead. Although you can make the salsa and avocado mash a few hours ahead, it's better to wait until shortly before you cook the shrimp.

TO MAKE THE CREAM: Whisk the mayonnaise, yogurt and chipotles together in a bowl. Season with salt and add as much lime juice as you'd like. (You can make this without the lime juice up to 2 clays ahead and keep it covered in the refrigerator; add the juice and whisk before serving.)

TO MAKE THE SALSA: Toss the tomatoes, onion, bell pepper, fruit, and jalapeño in a large bowl and stir gently. Squeeze in some lime juice and taste for the juice as well as for salt and jalapeño, adding more if you’d like. Just before you're ready to serve, add hot sauce to taste and the cilantro. (You can make this a couple of hours ahead and keep it in the refrigerator, but it's better made as close to serving time as possible, and best if you add the limejuice at the last minute.)

TO MAKE THE MASH: Stir the lime zest,juice, some salt and jalapeño together in a medium bowl. Halve the avocados, pit them, scoop out the flesh and add it to the bowl, then mash it with a fork until chunky. Taste for  salt, juice, and jalapeño. Press a piece of plastic wrap against the surface and set aside at room temperature.

TO MAKE THE SHRIMP: Mix the shrimp and 1½ tablespoons of the oil with ½ teaspoon of the Old Bay or chile powder. Place a large skillet — nonstick is great here — over medium-high heat and, when it’s hot, toss in the shrimp. Cook, turning only once, until they are pink and cooked through; if needed, add more oil to keep them from sticking. Depending on the size and how cold the shrimp were when you started, count on any­where from 3 to 6 minutes. Turn the shrimp out into a serving bowl, squeeze over a little lime juice and season with more salt and/or Old Bay or chile powder, if you’d like.

TO ASSEMBLE: Lay out the cream, salsa, avocado, shrimp, tortillas, shredded lettuce, hot sauce and cilantro on the table and encourage everyone to construct their own perfect taco.


Louisiana Recipes Weekly


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