These shrimp tacos are packed with bold flavors and a delicious crunch, inspired by Bobby Flay’s signature style. Juicy, perfectly seasoned shrimp, a tangy slaw, and a zesty sauce come together in warm tortillas for an unforgettable meal.
Why You’ll Love This Recipe?
- Quick and easy to make, perfect for weeknights
- Bursting with fresh, vibrant flavors
- Customizable with different toppings and sauces
- A crowd-pleaser that’s great for gatherings
Ingredients
For the Shrimp:
large shrimp, peeled and deveined
olive oil
smoked paprika
chili powder
cumin
garlic powder
salt
black pepper
Juice of lime
For the Slaw:
shredded cabbage
shredded carrots
chopped fresh cilantro
lime juice
olive oil
salt
For the Chipotle Sauce:
mayonnaise
sour cream
lime juice
honey
chipotle peppers in adobo sauce, finely chopped
garlic powder
salt
Marinating the Shrimp
In a bowl, toss the shrimp with lime juice, minced garlic, chili powder, and a pinch of salt. Let them marinate for about 15 minutes to soak up all the flavors.
Cooking the Shrimp
Heat a skillet over medium-high heat and add a drizzle of oil. Cook the shrimp for 2-3 minutes per side until they turn pink and slightly charred. Remove from heat and set aside.
Preparing the Slaw
In a bowl, mix shredded cabbage with lime juice, a little honey, and salt. Toss well and let it sit for a few minutes to soften slightly.
Making the Sauce
Stir together mayonnaise, sour cream, lime juice, and a dash of hot sauce for a creamy, tangy topping.
Assembling the Tacos
Warm the tortillas, then layer on the slaw, shrimp, and a drizzle of the sauce. Garnish with fresh cilantro and crumbled cotija cheese if desired.
Expert Tips and Tricks
- Don’t overcook the shrimp: They cook quickly, so keep an eye on them to prevent a rubbery texture.
- Use corn tortillas: They provide the best flavor and texture for shrimp tacos.
- Make extra sauce: It’s great for dipping or drizzling over rice bowls.
- Grill the shrimp: If you have time, grilling adds a nice smoky flavor.
Recipe Variations and Possible Substitutions
- Make it spicier: Add diced jalapeños or extra hot sauce.
- Swap the protein: Try fish, chicken, or even grilled veggies instead of shrimp.
- Use a different slaw: A mango slaw or avocado slaw would add a fresh twist.
- Try different tortillas: Flour tortillas work too if you prefer a softer texture.
Serving and Pairing Suggestions
These shrimp tacos pair perfectly with a side of Mexican rice, black beans, or chips and guacamole. A refreshing margarita or cold beer is a great drink choice to balance the flavors.
Storage and Reheating Tips
- Store leftover shrimp in an airtight container in the fridge for up to 2 days.
- Reheat shrimp gently in a skillet over low heat to keep them from drying out.
- Store slaw and sauce separately to keep everything fresh.
- Assemble tacos just before serving for the best texture.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them completely before marinating.
What’s the best tortilla for shrimp tacos?
Corn tortillas offer the best flavor, but flour tortillas work too.
Can I bake the shrimp instead of frying?
Yes! Bake at 400°F for about 8 minutes until pink and cooked through.
What toppings go well with shrimp tacos?
Try avocado slices, pickled onions, queso fresco, or a squeeze of extra lime juice.
Conclusion
Bobby Flay’s shrimp tacos are a fresh, flavorful meal that’s easy to make and fun to customize. Whether you’re cooking for a crowd or just treating yourself, these tacos are sure to be a hit!
Print
Bobby Flay Shrimp Tacos
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 6–9 servings 1x
- Category: Dinner, Tacos
- Method: Stovetop, Grill
- Cuisine: Mexican-Inspired
Description
These Bobby Flay-inspired shrimp tacos are packed with bold flavors, featuring succulent shrimp seasoned with a smoky spice blend, topped with a vibrant slaw and creamy chipotle sauce. Perfect for Taco Tuesday or any night of the week, these tacos bring restaurant-quality taste right to your kitchen. Serve them with lime wedges and avocado for a fresh and zesty finish!
Ingredients
For the Shrimp:
- 1 1/2 lbs large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Slaw:
- 2 cups shredded cabbage (green or purple)
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
For the Chipotle Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp honey
- 1–2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let it marinate for 10-15 minutes.
- Make the Slaw: In a separate bowl, combine the shredded cabbage, carrots, cilantro, lime juice, olive oil, and salt. Toss to mix and set aside.
- Prepare the Chipotle Sauce: Whisk together mayonnaise, sour cream, lime juice, honey, chipotle peppers, garlic powder, and salt in a small bowl. Refrigerate until ready to use.
- Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Cook the shrimp for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
- Warm the Tortillas: Heat the tortillas on a dry skillet for 30 seconds per side or until warm and slightly toasted.
- Assemble the Tacos: Layer each tortilla with slaw, shrimp, avocado slices, and a drizzle of chipotle sauce. Sprinkle with Cotija cheese if using.
- Serve: Garnish with lime wedges and enjoy!
Notes
- For extra char, grill the shrimp instead of pan-searing.
- Make it spicier by adding extra chipotle or a dash of hot sauce.
- Swap the mayo for Greek yogurt for a lighter chipotle sauce.
- Use grilled fish or chicken instead of shrimp for a variation.
Nutrition
- Serving Size: 2 tacos
- Calories: ~350
- Sugar: 5g
- Sodium: ~750mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: ~180mg
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