Flat Top Seared Shrimp & Lime Tacos
By Danielle "Diva Q" Bennett
You’re gonna need a lotta limes for this vibrant fresh take on shrimp tacos from Diva Q. To save time, buy easy-peel shrimp.
Prep Time
20 Min
Cook Time
5 Min
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Slaw
| 4 Cup | shredded cabbage (from about ½ head) |
| 3/4 Cup | mayonnaise |
| 2 Tablespoon | apple cider vinegar |
| 2 Tablespoon | finely grated lime zest (from 3 to 4 limes) |
| 3 Tablespoon | fresh lime juice |
| 2 Tablespoon | grated onion |
| 1 Teaspoon | celery seed |
| 1 Teaspoon | ground mustard |
| 1/2 Teaspoon | kosher salt |
| 1/2 Teaspoon | freshly ground black pepper |
Shrimp
| 2 Teaspoon | finely chopped garlic |
| 2 Teaspoon | smoked paprika |
| 1 Teaspoon | chili powder |
| 1/2 Teaspoon | ground cumin |
| 1/2 Teaspoon | kosher salt |
| 1/2 Teaspoon | freshly ground black pepper |
| 2 Teaspoon | finely grated lime zest |
| 1/4 Cup | fresh lime juice (from 3 limes) |
| 2 Tablespoon | vegetable oil |
| 1 Pound | large (31 to 40 per lb) shrimp, peeled and deveined |
Serving
| 8 | corn or small flour tortillas |
| Fresh cilantro (optional) | |
| Diced avocado (optional) | |
| Crema or sour cream mixed with a little lime juice (optional) |
Steps
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Flat Top Seared Shrimp & Lime Tacos
1
In a large bowl, combine all the slaw ingredients and toss well to combine. Set aside or cover and refrigerate if making ahead.
2
Just before you are ready to cook, marinate the shrimp. (If the shrimp stays in the marinade for too long, the acid will begin to “cook” the shrimp.) In a medium bowl, combine the garlic, paprika, chili powder, cumin, salt, pepper, and lime zest. Add the lime juice and oil and stir to combine well. Add the shrimp and toss to coat.
3
Preheat 2 adjacent zones on the flat top on medium-high heat for 10 minutes.
4
Transfer the shrimp to the hot surface in a single layer and cook without disturbing until pink and opaque on one side, 1½ to 2 minutes. Flip and cook until opaque on the other side, about 1½ minutes more. Transfer the shrimp to a bowl and scrape the zones clean.
5
Turn the heat for both zones down to low. Place the tortillas on the hot surface in a single layer and toast until lightly golden on one side, about 15 seconds. Flip and let sit until lightly golden on other side, about 15 seconds more. Transfer the tortillas to a platter.
6
Divide the shrimp and slaw among the tortillas and serve immediately with cilantro, avocado, and crema, if you like. Enjoy!
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