Best Beach Shack Shrimp Tacos Recipes

BEACH-SHACK SHRIMP TACOS WITH CUCUMBER SALAD

BEACH-SHACK SHRIMP TACOS WITH CUCUMBER SALAD image

Number Of Ingredients 16

Ingredients

INGREDIENTS
Salad
2 cups sliced Kirby cucumbers
1⁄2 cup sliced radishes
1⁄4 cup torn cilantro leaves
2 Tbsp rice-wine vinegar
Tacos
8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1⁄4 cup sliced red onion
1⁄4 cup chopped cilantro
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar

Steps:

1. Salad: Combine ingredients in a bowl. Set aside. 2. Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable. 3. Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; sauté 3 minutes or until cooked through. Remove to a plate. 4. Toss remaining taco ingredients in a bowl until blended. 5. To assemble the Tacos: Top each tortilla with about 1⁄2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

BEACH SHACK SHRIMP TACOS

Beach Shack Shrimp Tacos image

Picture this--You're reclined on a beach in the Bahamas, sifting sand through your fingers and inhaling the ocean air as a sexy cabana boy approaches with your pina colada. Or maybe a gorgeous woman from the tiki bar has bought you one. A light breeze ruffles your hair as you take note of another titillating scent--spicy seasoned shrimp combined with juicy mango. "That smells awesome!" you comment to no one in particular. Cabana boy (or tiki woman) slyly produces a plate of shrimp tacos from behind their back. "Surprise!" he or she smiles seductively. "Care to join me? There's more than enough." You smile in return as they occupy the empty chair beside you. "Afterward, I'll give you a tour of my beach shack and we'll consider dessert." Not happening anytime soon? For me, either. But if you close your eyes while eating these and imagine the scenario I've laid out, it CAN, I tell you!

Provided by Christmas Carol

Categories Caribbean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 corn tortillas
24 peeled raw jumbo shrimp (about 1 pound)
1 tablespoon caribbean jerk seasoning
2 cups thinly sliced green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Steps:

Coat a large nonstick skillet with nonstick cooking spray heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden brown in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
To assemble tacos: Top each corn tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat.

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