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Shrimp Tacos

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© 2012 Helana Brigman
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I’ve never considered myself a meat and potatoes kind of girl.  Rather, I’ve spent my life filling spoons with peas, digging forks into salads, and peeling thin layers  off shrimp that lie between me and pure happiness.  Readers have certainly noticed my desire to eat fresh, healthy produce–here, here, and here–and even my editor at The Advocate said to me last week, “wait…no, you don’t do much with meat, do you?” No, I don’t do much with meat.  But I certainly do a lot with seafood, vegetables, and ripe produce.  It’s just the best way to eat.Light, airy, easy foods that plate beautifully occupy my hungriest desires and having been on a Mexican kick as of late, I couldn’t help but make tacos two days in row.  Unlike my favorite variation of tacos with fish, these Shrimp Tacos are seasoned with garlic and lime on a bed of arugula, avocado, cilantro, and salsa.  In some ways, my Shrimp Tacos are like a salad wrapped in a flour tortilla and in others, they’re just clearly delicious.

Made from ingredients that are simple and easy, this recipe may be the closest I’ll ever get to being a meat and potatoes kind of girl.

Shrimp Tacos

This recipe is a light and fresh version of a simple Shrimp Taco recipe that emphasizes uncomplicated ingredients.  Serve with two of Clearly Delicious’s easy salsa recipes (below) or my version of Gwyneth Paltrow’s Bruce’s Dip for a creamy factor that’s just right.


*1 lb. 20-25 count (size) shrimp, peeled & de-veined

*1 tablespoon olive oil

*1 clove garlic, minced or pressed

*2 limes, juiced

*6 flour tortillas

*handful arugula or cabbage

*1/2 red onion, chopped

*1 serving Salsa or Mango Salsa

*1 avocado, pitted and sliced

*1/4 cup cilantro, chopped

*Gwyneth Paltrow’s Bruce’s Dip Variation, to dress (can substitute sour cream)

1.) Peel and devein shrimp.  Set aside.  Warm a non-stick skillet over medium heat with 1 tablespoon olive oil.  Add garlic and stir until fragrant (about 30 seconds), lime juice, and shrimp.  Pan-fry shrimp until pink (done) on both sides making sure not to over or under-cook your shrimp.*

(*Note: although shrimp can be eaten raw–and tastes fantastic when prepared correctly–you will not need to do so with this recipe.  Likewise, make sure not to over-cook the shrimp as it will develop a tough, leathery texture that is not clearly delicious.)

Plate shrimp and set aside while you prepare your tortillas.

2.) Using a different nonstick skillet, spray with cooking spray to coat evenly and add 1 flour tortilla.  Toast for 30-45 seconds before flipping and toast other side (also 30-45 seconds).  Repeat with all 6 flour tortillas and plate with a paper towel between each one.

3.) Prepare shrimp tacos: bed 1 flour tortilla with arugula (or cabbage, as it is traditionally served), red onion, salsa, and avocado, to taste.  Top with shrimp, cilantro, and sour cream or Gwyneth Paltrow’s Bruce’s Dip variation from a previous post.  Serve and enjoy! Makes 6 servings.



This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, April 5th, 2012.  You can read the reprint here.

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