Quick and Easy Shrimp Tacos
Recipe type: Main
These Quick and Easy Shrimp Tacos are perfect for not only Taco Tuesday, but any night of the week! Delicious!
  • 1 teaspoon Cumin
  • Juice of ½ Lime
  • ½ cup Cilantro, chopped
  • Salt, to taste
  • 1- 2 cups Cabbage, thinly sliced
  • Cilantro, chopped (as much as you like)
  • Limes, cut into quarters to serve with Tacos
  • 1 pound Shrimp, thawed (shell removed and de-veined)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • ¼ teaspoon Red Pepper Flakes
  • Salt, to taste
  1. Mix together the Sour Cream, Cumin, Juice from ½ Lime, ½ cup chopped Cilantro, and Salt.
  2. Thinly slice the Cabbage. Chop some Cilantro, and quarter some limes. Set aside and use these when you assemble your tacos.
  3. Heat skillet on medium heat. Drizzle about 1 tablespoon of olive oil into skillet. Add thawed shrimp and sprinkle with cumin, salt, and red pepper flakes.
  4. Cook for a minute and turn shrimp over. Continue to cook and stir until shrimp is done. They don't take long at all, maybe 2 - 4 minutes. I usually cut one open and sample it. Turn off heat, and remove skillet from hot burner.
  5. Assemble the taco. Place a little bit of sliced cabbage on a tortilla shell, drizzle with sour cream sauce, and place shrimp on top. Sprinkle with cilantro and lime juice if desired.
The size of shrimp I used was 21 - 25 pieces per pound. We used about 3 shrimp per taco and we made 8 tacos with this recipe.
Recipe by Cook This Again, Mom! at http://cookthisagainmom.com/2015/08/quick-and-easy-shrimp-tacos-2.html