I just bought 20 pounds of shrimp from my local seafood market. So I will be making lots of shrimp dishes in the coming weeks. This shrimp taco is my easy dinner meal…its so easy yet so flavorful. I usually double my recipe and use the left overs for a SHRIMP SALAD.
*****I will post the recipe for the  guacamole, lime slaw, and pico de gallo in a separate post.
3 lb large shrimp peel (I usually leave the tail on just to make it easy to grab–strictly optional)
1 bell pepper ( sliced into little strips)
1 medium onion (roughly chopped)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon cracked black pepper
1 teaspoon Tony Chachere’s (optional—I like it with a little kick–you can use salt)
olive oil
6 tortilla
STRICTLY preferences the options are endless…each one of my kids have a different way of eating it.
Serve with: 
mexican cheese blend
lime wedge
sour cream
**lime slaw
**pico de gallo

I just toss everything in a large SKILLET….with some olive oil. I toss in the shrimp, sliced bell pepper, and onion with all the SEASONING.

EVERYTHING toss in the skillet with some olive oil and cook until shrimp is cooked. I find that they all take the same amount of time to cook. I don’t like the bell pepper overcooked and soggy.  You don’t want to over cook the shrimp because it will be tough.  Continue to toss for about 5-7 minutes on medium low heat.

Shrimp, bell pepper and onions is cooked….take off heat and ready to assemble.
(I take the tails off the shrimp once I plated it up)

***Just lay out the guacamole, lime slaw, and pico de gallo so that they can add whatever they like.  My kids love sour cream and cheese on their shrimp taco.



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