Best Mojito Shrimp Street Tacos Recipes

SHRIMP STREET TACOS RECIPE

Shrimp Street Tacos Recipe image

Shrimp Street Tacos Recipe are flavorful and oh so tasty. . . just perfect for your Cinco de Mayo fiesta!

Provided by Created by CookingwithRuthie.com

Time 25m

Number Of Ingredients 10

Ingredients

1½ pounds medium shrimp, 41/50 shelled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
2-3 tablespoons dry white wine or chicken stock
1/4 cup sweet chili pepper sauce (I like trader joes)
sea salt and pepper to taste
*if you prefer more heat use red pepper flakes in place of black pepper
3 cups leafy greens or cabbage
1/3 cup red onion, large diced
16 white corn tortillas (any size will work)

Steps:

Heat large skillet over medium high heat, add olive oil and allow to warm and coat pan.
When oil gets hot and close to the smoking point, add garlic and shrimp and cook 1 minute per side; stirring constantly until lightly browned
Add white wine and simmer for 2-3 minutes until shrimp are pink in color and translucent.
Add sweet chili pepper sauce and toss to coat, remove from heat.
Season to taste with sea salt and pepper; set aside.
Warm tortillas in a separate skillet with or without oil; hold warm.
When ready to serve: place greens on two tacos, add red onion, and the top with prepared shrimp.
Serve with additional sweet chili pepper sauce and Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 181 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 982 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MOJITO SHRIMP CUBAN STYLE

Mojito Shrimp Cuban Style image

These Mojito Shrimp Cuban Style are bursting with bright citrus flavor and would be perfect on tacos or salad!

Provided by Lynn Clay

Categories Seafood

Time 30m

Number Of Ingredients 12

Ingredients

10 clove garlic, minced
1 tsp pepper
1 1/2 tsp dried oregano
1/2 tsp red pepper flakes, optional
1 c sour orange juice, fresh
1/2 c lime juice, freshly squeezed
1/2 c lemon juice, freshly squeezed
sugar, to taste
1/2 tsp ground cumin
1/2 c olive oil, extra virgin
2 lb extra large shrimp, peeled and deveined
kosher or other salt, to taste

Steps:

1. Mash garlic, pepper and oregano by pulsing in a food processor. Whisk garlic mixture with next 7 ingredients (through olive oil)
2. Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
3. Drain shrimp, reserving marinade. Heat 2 Tbs olive oil in a large skillet over medium high heat. Add the shrimp and sprinkle with salt. Toss for 30 seconds
4. Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through. Remove the shrimp to a warm platter.
5. Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier. Boil sauce until reduces by half and thickens. Pour it over the shrimp and serve.