Quick Grill: Summer Shrimp Tacos

It is officially summer ya’ll. The Big Gay Ice Cream truck is back on its corner, a new season of So You Think You Can Dance just began, and thunderstorms are a daily sort of thing. You know what else is quintessential summer? Grilling. While our tastebuds suffer in the winter with our overworked griddle pans the introduction of summer brings smiles back to cooking and eating outdoors. My favorite dish to grill is shrimp: it is quick, simple, and delicious. Any combination of chopped vegetables as a salsa on top brightens the shrimp. Here is the simplest way to throw together a shrimp taco that beats the kind from the box. No taco seasoning, but rather fresh corn, cucumber, and red onion. With some sour cream and fresh cut avocado this dish is satisfying and creamy.

Summer Shrimp Tacos

[Adapted from Farmhousedelivery.com]

  • 1 lb. Shrimp, shelled and deveined
  • 1/2 Lemon, juice
  • Olive Oil
  • Salt and Pepper
  • 2 ears of corn
  • 1 small red onion, small dice
  • 1/2 english cucumber, small dice
  • 1/2 serrano pepper, small dice
  • 1/2 lime, juice
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon white sugar
  • 1 tablespoon packed parsley leaves
  • 1 avocado, diced
  • 1/2 cup sour cream
  • 4 flour tortillas (5 inch diameter or so works well)
  1. Place the corn with some olive oil in a skillet pan on medium high heat. Cook stirring occasionally for six minutes until the corn becomes deeper and brighter in color. Leave to the side to cool.
  2. Combine shelled and deveined shrimp with lemon juice and desired amounts of olive oil, salt and pepper to marinate.
  3. Combine the red onion, cucumber, serrano pepper, lime juice, apple cider vinegar, olive oil, white sugar, and parsley in a medium sized bowl. Using a knife cut the kernels from the corn cob and combine with the rest of the salsa mixture. Taste for seasoning and spice.
  4. Heat grill to medium high heat. Put the shrimp on the grill, watching carefully. Once the shrimp are pink on one side, flip to the other side. This should go quick. Use tongs to take the shrimp off the heat and put to the side.
  5. Place tortillas in the microwave for 30-40 seconds to heat through. You can also throw the tortillas on the grill or oven if you want to.
  6. Chop up the avocado, in either chunks or slices. Keep to the side.
  7. To assemble: Put two tablespoons of sour cream on each tortilla. Top with pieces of avocado, 3-4 shrimps, and a generous portion of salsa. You will have extra salsa, so use the excess to top fish, other kinds of seafood or mix it into salad greens.
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