Who’s up for some shrimp on the barbie!? I’ve always wanted to say that…
This week we’re at the lake and this is one of my favorite recipes to make while we’re here. These shrimp tacos are always a hit with my family and friends. I hope you enjoy them too!
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Shopping List
- 1 lb of peeled and deveined shrimp
- 20 taco size flour tortillas
- 8 oz package of shredded red cabbage
- 1 bunch of cilantro
- 1 bunch of green onion
- 4 oz of silver tequila
- 2 Tbsp of honey
- 2 Tbsp of orange juice
- 1/4 cup olive oil
- 1/4 cup + 2 Tbsp mayonnaise
- 1 lime
- 4 cloves of garlic
- 1/4 tsp ground cumin
- 1/4 tsp chipotle powder
- 1/4 tsp salt
- Bamboo skewers
- cotija or queso fresco cheese
Honey-Citrus Base for Marinade & Slaw
INGREDIENTS
- 1/4 cup olive oil
- 2 Tbsp honey
- 2 Tbsp orange juice
- 2 Tbsp mayonaise
- 4 cloves of garlic, minced
- 1/2 lime, zest and juice
- 1/4 cup cilantro, chopped
- 1/4 cup green onion, chopped
- 1/4 tsp ground cumin
- 1/4 tsp chipotle powder
- 1/4 tsp salt
- Using a whisk, combine all ingredients in a mixing bowl.
- Set aside 1/4 cup for the slaw. The remainder will be used for the marinade.
TIPS
- Spray measuring spoons with cooking spray before measuring the honey and mayonnaise. This will allow them to slide out easier.
- When using citrus in a recipe, roll firmly on a cutting board, before cutting and juicing.
- If you don’t have a garlic press, you can use a zester or a fine cheese grater—just be very careful.
Honey-Tequila Shrimp Marinade
INGREDIENTS
- Remainder of Honey-Citrus base
- 4 oz. silver tequila
- Using a whisk, combine the tequila in with the rest of the marinade.
- Rinse the shrimp and pat dry.
- Place the shrimp in the bowl with the marinade.
- Marinate for 30 minutes.
TIPS
- Shrimp is a very delicate meat. Marinating for more than 30 minutes with an acidic marinade (e.g. citrus) will break down the shrimp meat and make it mushy.
Red Cabbage Slaw
INGREDIENTS
- 1/4 cup Honey-Citrus base
- 1/4 cup mayonnaise
- 8 oz red cabbage, shredded
- salt & pepper to taste
TIPS
- If you’re a big fan of cilantro and green onion, feel free to add more to the slaw.
Grill
- Once marinated, put shrimp onto bamboo skewers.
- Grill at 450°-500° for 2-3 minutes per side or until done.
- Before or after (depending on timing of marinade) grilling the shrimp, lightly oil the cook surface and grill the flour tortillas.
TIPS
- Using a brush, cover cooking area in oil to prevent sticking.
- If you’re worried about the skewers burning, you can soak them in water ahead of time.
- You can tell when shrimp is done because it will no longer be translucent.
I like to serve these buffet style so people can load them up however they’d like. In addition to the shrimp, slaw and crumbled cotija cheese, I also like to serve these with some extra cilantro, green onion and lime wedges as an option. I hope these quickly become a summer time favorite for you and your family! Let me know if you make them!
Haley Hogoboom • @haley.homemaker
