This is another easy dish that we tend to reserve for (Taco) Tuesdays.

Frozen, unpeeled shrimp is the way to go. Grab a 1 lb. bag the next time you’re at the market; this will be enough for two with some shrimp leftover. Or for seconds.

Thaw the shrimp in a colander and bowl under cold, running water for about 10 to 15 minutes; I have the fella peel the shrimp because this process makes my fingers itchy.

You or a loved one can use the time during the shrimp defrost to shred cheese, chop onions, dice tomatoes, and chop lettuce.

I can’t remember where I learned this onion-dicing trick, but I wish I could thank whoever taught me. I happened to have half an onion (the butt end) hanging around in the crisper drawer for this tutorial. Slice the onion all the way through and set one quarter on its side. Slice that piece in a series of cuts that sort of radiate around the outside, not slicing all the way through the butt (this part is keeping the bulb held in one piece).

Radiant onion.

Once the onion is sliced longways, you can start chopping shortways (I don’t know how I decided which was which), and this will result in some nicely-sized diced onion! Remember to keep your knuckles sticking out further than your digits; you’re less likely to chop something off this way.

Warm up a pan over medium and add some oil, then sprinkle in your favorite taco seasoning. When the pan is hot, lay all your shrimps on one side, sprinkle with some more seasoning, and cook until you see them get pink and curl a little; about 4 minutes.

Hot pan with taco seasoning.
Shrimpers, side one.
Little shrimps, dancing in the pan.

Flip each and cook on the second side for about 4 minutes.

Happy shrimps!

Once they’re sufficiently pinkened, I usually cover the pan and turn the heat all the way down while I toast the tortillas using the remaining three burners. Stay close by because they have a tendency to catch (at least for me because I sometimes leave the room or even the house after getting impatient with one side or the other).

This isn’t really a trick, but I don’t know what you don’t know, so I’ll share. Slice the tomato into quarters and use your fingers to scoop out the seeds and goo out so you can just dice the parts worth eating.

Tomato, deseeded and degooed.
Prepped toppings make assembly a breeze.

Plate your tortillas, top with favorites, and chow down.

Half of us like Cholula.
The other half prefers this à la veggie.

I usually like green salsas but have been pouring away at this jar of Dashelito’s Sweet Potato Hot Sauce that I found hiding in the cupboard.

Shrimpy Tacos

An easy recipe for any day that ends in “y”.
Prep Time22 mins
Cook Time8 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 2

Ingredients

  • 1 lb shrimp frozen, unpeeled
  • 2 Tbsp taco seasoning
  • 1 Tbsp olive oil
  • 1 c lettuce chopped into shreds
  • 1/3 c tomatoes diced
  • 1/4 c onion diced
  • 1 c cheddar cheese shredded
  • 6 tortillas

Instructions

  • Defrost shrimp in a colander under running cold water. Peel and remove the tails.
  • Heat pan over medium, spray or drizzle with oil. Sprinkle half the amount of taco seasoning in the pan and distribute shrimp evenly. Cook for 4 minutes on each side.
  • Chop up your toppings and have at the ready.
  • Turn the other three burners on low to medium and heat up the tortillas. 
  • Plate the tortillas and top as you see fit.