Every once in a while I have a craving for tacos, but not just any tacos, sophisticated tacos. Then I go through the steps of deciding what that means. LOL… This time around I made some shrimp tacos that were out of this world. Not only were they incredibly delicious, but they were allergen friendly to me and oh my goodness so amazing. So I decided I had to share this recipe with the world.
Tangy Shrimp Tacos
2 lbs Cooked Shrimp (I used Salad size, but you can definitely use bigger sized)
1/2 Yellow Squash
1/2 Medium Onion
1/2 Green Bell Pepper
Prepared Zesty Remoulade Sauce
– Feel Free to Switch up the vegetables in the mix for a different flavor
Alright time to head down to the beach. Let’s get started!
1.Gather together your Veggies and make sure that they are rinsed off
2.Cut the Veggies into small strips kinda like shoestring potatoes.
3.In a saucepan, heat up 1 tbsp olive oil over medium high heat.
4.Once pan is heated, add your veggies and saute.
5.Place your shrimp in a bowl, make sure there are no tails left on the shrimp.
6.Add Blackening Seasoning to the shrimp. This is a judgement on your part, it really depends on how spicy you want the shrimp to be. I say start small and go from there.
7.Make sure to stir the veggies every now and then. Cook them until tender.
8.Once veggies are ready, add the shrimp to the pan. Make sure to not just dump in the shrimp with all its extra water, it can make the veggies go very soft.
9.Saute the shrimp and veggies together until thoroughly heated and the sauce has thickened.
10.Now time to get your creative juices flowing with the toppings. Set up a spread for your family to create your own. You can use hard tacos, soft tacos, or even make a taco salad with the shrimp. It is only limited by your imagination.
11.I top off a gluten-free tortilla with some lettuce, the shrimp mixture, and a drizzle of my Zesty Remoulade Sauce.