Bobby Flay’s Shrimp Tacos Recipe
Introduction
Bobby Flay’s shrimp tacos are a vibrant and flavorful dish that combines spicy, smoky shrimp with a creamy, tangy slaw. Perfect for a quick weeknight dinner or casual gathering, these tacos bring a fresh twist to a classic favorite.
Ingredients
- 1 pound shrimp
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lime zest
- 2 tablespoons lime juice (optional in slaw or marinade)
- 2 tablespoons olive oil or cooking oil
- 4 cups coleslaw mix
- 1/2 cup creamy dressing (typically mayonnaise-based)
- 1 teaspoon salt (for slaw)
- 1 tablespoon lime juice (for slaw)
- 1 teaspoon pinch of sugar (for slaw)
- 8 corn tortillas
- 8 flour tortillas (optional)
Instructions
- Step 1: In a bowl, mix chili powder, cumin, smoked paprika, lime zest, and olive oil to create a zesty marinade. Toss the peeled shrimp in the marinade and refrigerate for at least 15 minutes to let the flavors develop.
- Step 2: In another bowl, combine the coleslaw mix with creamy dressing, lime juice, salt, and a pinch of sugar. Mix well and let it rest for a few minutes to meld the flavors and achieve a creamy texture.
- Step 3: Preheat your grill or skillet to medium-high heat. Grill the marinated shrimp for about 2-3 minutes per side until they turn opaque and are slightly charred. Avoid overcooking to maintain juiciness.
- Step 4: Lightly toast corn tortillas on the grill until they have slight char marks, or warm flour tortillas in a dry pan until golden spots appear. This enhances their flavor and softness.
- Step 5: Assemble your tacos by placing grilled shrimp on the warm tortillas, topping generously with slaw, and adding any optional toppings you like. Serve immediately for the best taste and texture.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper to the shrimp marinade.
- Swap the creamy slaw dressing for a tangy yogurt-based dressing for a lighter option.
- Use fresh corn tortillas for a more traditional flavor and texture.
- Add avocado slices or a drizzle of hot sauce to elevate the tacos further.
Storage
Store leftover marinated shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a hot skillet to avoid overcooking, and warm tortillas separately. Assemble tacos just before serving for best freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Thaw completely and pat dry before marinating to ensure the flavors absorb properly and the shrimp cook evenly.
What can I use instead of creamy dressing in the slaw?
You can substitute the creamy dressing with a vinaigrette or a yogurt-based dressing for a lighter, tangier slaw.
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Bobby Flay’s Shrimp Tacos Recipe
- Total Time: 30 minutes
- Yield: Serves 4
Description
Bobby Flay’s Shrimp Tacos feature marinated, grilled shrimp seasoned with chili powder, cumin, and smoked paprika, served with a creamy lime-infused coleslaw on warm corn or flour tortillas. This vibrant recipe combines smoky, tangy, and fresh flavors, making it a perfect, flavorful meal for any taco lover.
Ingredients
Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon lime zest
- 2 tablespoons olive oil or cooking oil
Coleslaw
- 4 cups coleslaw mix
- 1/2 cup creamy dressing (typically mayonnaise-based)
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon pinch of sugar
Tortillas
- 8 corn tortillas
- 8 flour tortillas (optional)
Instructions
- Marinate Shrimp: In a bowl, combine chili powder, cumin, smoked paprika, lime zest, and olive oil to create a flavorful marinade. Toss the peeled shrimp in this marinade thoroughly, then cover and refrigerate for at least 15 minutes to allow the flavors to deeply infuse the shrimp.
- Prepare Slaw: In a separate bowl, mix together the coleslaw mix, creamy dressing, lime juice, salt, and a pinch of sugar. Stir well until everything is evenly combined. Let the slaw rest for a few minutes to meld the flavors and develop a creamy texture.
- Cook Shrimp: Preheat a grill or skillet over medium-high heat. Place the marinated shrimp on the hot surface and grill for 2-3 minutes per side, or until the shrimp are opaque and slightly charred. Avoid overcooking to keep the shrimp juicy and tender.
- Warm Tortillas: Lightly toast the corn tortillas on the grill until they have subtle char marks, enhancing their flavor. Alternatively, warm the flour tortillas in a dry pan until golden brown spots appear, boosting their nuttiness.
- Assemble Tacos: Lay the grilled shrimp evenly over each warm tortilla. Generously spoon the prepared creamy coleslaw on top and add any desired optional toppings. Serve immediately while warm for the best texture and taste.
Notes
- For extra tang, add more lime juice to the slaw or marinade to taste.
- Optional toppings can include sliced avocado, fresh cilantro, hot sauce, or crumbled cotija cheese for added flavor.
- Use corn tortillas for a gluten-free option; flour tortillas add softness and are optional.
- Do not overcook shrimp to maintain juiciness and tenderness.
- Marinating the shrimp longer than 15 minutes can deepen the flavor but avoid marinating for more than 30 minutes as the acid in lime juice can alter the shrimp’s texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Keywords: shrimp tacos, grilled shrimp, Bobby Flay recipe, coleslaw, Mexican tacos, easy shrimp tacos
