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Cajun Grilled Shrimp Tacos

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A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes!  

Is there anything better than grilled shrimp tacos? nope. But add a quick tangy slaw and some easy crema and it's pretty much heaven.

This recipe was sponsored by Tony Chachere's. Thoughts and opinions are my own. 

Truth. Tacos are my love language. I mean really, can one have a taco it not be a happy thing – no matter what the taco or filling is? But then when you have shrimp, it's like the perfect happy bite every single time.

Thing is, I have traveled the world, and Central America and the islands are some of my favorite places. Weather, people, all of it. And of course, the food. There's just a brightness and freshness to all of it – and you can't not have seafood! 

This is not an authentic Mexican or Baja recipe – this is a quick, easy, and light recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere's Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it's all ready in under 20 minutes! That is happiness in a bite. Ok, every bite. 

And, I'm doing something good for myself, cuz, shrimp tacos are totally healthy, right? Well, like all things, moderation. I am not going to say slathering crema over every bite is a good idea, but this isn't a cheese-covered heavy protein. And given each one is only around 7 calories each (for a medium one), it's certainly a healthy meal by my dietary standards. Balance is everything and only you know what's best for you. 

Double layered corn tortillas holding spicy Tony Chachere's rubbed grilled shrimp, a 10 minute vinegar based cabbage slaw and a zesty lime crema drizzle on top

So, what do you need? 

Start with fresh thawed shrimp, peeled (otherwise, get to work), Tony Chachere's original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there), cabbage, jalapenos, and some other basic pantry staples like vinegar, onion lime, garlic. 

What you need for grilled shrimp tacos, ingredient like cabbage, onion, apple, jalapenos, shrimp, tortillas and tony chacheres creole seasoning

Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don't have a few meals planned with it. Even on sale for $0.69, they are dense and it will add up. So, if this is a one time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.

Bout that crazy good shrimp taco sauce…

All you need is 4 ingredients for the Spicy Lime Crema – the perfect taco sauce! The crema used could be substituted for a sour cream mayo blend if you can't find it, but check your local markets cold Latin section first. I use crema all of the time as a smooth option for toppings and blends. And omg, drizzled over nachos its better (and less heavy feeling, than sour cream.     

Filling, slaw, sauce – let's get to dinner! 

How to Make Grilled Shrimp Tacos

Step one – and the most important – Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grates are well cleaned and oiled. No need to sacrifice any to that nasty stick when the grates aren't well cleaned. 

Steps for making this recipe, from mixing the slaw to skewering the shrimp, grilling and then assembling tacos
  1. Prep the slaw ahead and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp come off the grill. Dinner literally can be a 20-minute thing – unless you add like 3 minutes to shake up a killer margarita to pair with it. 
  2. Season and skewer them for easy cooking.
  3. You can also cook these just tossing them on the grill, but with a skewer or even those wire grilling crates for seafood make flipping these babies easier. I absolutely LOVE the Tony Chachere's on these as a kicked up spice blend that I don't have to overthink. It's got the perfect amount of flavor and heat to really make these shrimp taste incredible. 
  4. Remove the Shrimp from the Skewers and Enjoy!

Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony's beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peel them. 

Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce! 

What goes with tacos?

Tacos, in my expert foodie opinion, stand alone on a platter. They are the be all end all of the meal but making sure the fixings that are paired with them harmonize is crucial homemade guacamole and salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans and yellow rice are also perfect sides when you are looking to balance out the plate. Grilled pineapple and mango salsa are perfect additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos too. 

Cajun rubbed grilled shrimp tacos in tortillas with red and green cabbage slaw, a drizzle of crema, pico de gallo and limes around to squeeze on top

Want more tasty taco recipes? Here ya go!

If you've tried this Cajun creation please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivoreTwitter Facebook.

So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema

Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw – all ready in under 20 minutes!

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Course: Main Course

Cuisine: Fusion

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 377kcal

Equipment

  • grill

  • Grilling Skewers

  • Mixing Bowls

  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony's Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere's
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill. Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar

  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere's, tequila, lime juice, and cilantro together.

  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere's Creole Seasoning.

  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.

  • Remove from heat and carefully slide the shrimp off the skewers.

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don't have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it's best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

GC Original,Grilling,Seafood and Fish,SP,Twisted Tacos,cajun shrimp tacos,tony chachere's

By: Kita
Title: Cajun Grilled Shrimp Tacos
Sourced From: girlcarnivore.com/cajun-grilled-shrimp-tacos/
Published Date: 02/17/20

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Include Barbecue Shrimp Recipe

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shrimp, grill, spit

Include Barbecue Shrimp Recipe

Summary: Get a barbecue shrimp recipe to create a variety of dishes you can serve on your next barbecue party.

How do you like the taste of barbecued chops or steak? If you love them, you must try barbecued shrimp for a change. Barbecued shrimp is as tasty as any barbecue can be. Just by imagining barbecued shrimp makes my mouth watery. You have tried pork, chicken, sausage, hotdogs, and other barbecued meat. Why not try barbecued sea foods this time. If you tried it probably in a party or in a restaurant, and you want to know the recipe, worry no more for you can have the barbecue shrimp recipe you fell in love with.

Barbecue shrimp recipe is a very simple one. The ingredients are not hard to find. Unlike other barbecue recipes you might have read which have “never-heard” ingredients. You know what I mean. I once saw a recipe book with a picture that made my stomach growl and when I tried to look at the ingredients, hoping I could have a taste of that delightfully, tasty, appetizing, and tempting dish, my jaw literally dropped up to my chest. And then I said where on Earth I can find these unfamiliar ingredients. The dish looked so simple that I thought it’s chicken feed and that I could do it even with my eyes closed (kidding!). I was so upset for a week because I lost the chance of savoring the unforgettable recipe. I don’t mean to sound so bubbly. I just want you to realize how a recipe can be if the ingredients are not available on the market. Well, barbecue shrimp recipe is not only simple to do, but the ingredients are literally available in any supermarket.

Barbecue Shrimp Recipe Ingredients:
o 2 lbs large raw and fresh shrimp, peeled
o 1 cup olive oil
o ¼ cup lemon juice
o ½ cup onion, finely chopped
o 3 shallots, fine chopped
o 2 garlic cloves, minced
o ¼ cup parsley, finely minced

Directions for cooking:
Prepare your outdoor grill or barbecue to medium heat. In a large bowl, mix together olive oil, lemon juice, onions, shallots, garlic, and parsley. Mix in the peeled shrimps. Cover and marinate in your refrigerator for at least two hours. Drain shrimp, reserve the marinade in a clean container for basting, place shrimps on skewers or on aluminum foil. Barbecue for 6-8 minutes on each side, and make sure to baste shrimps with marinade to enhance the flavor and to prevent from drying. Place shrimp on a large platter and garnish with thin lemon wedges on the sides. Serve with a creative salad, garlic bread, and most importantly the sauce for a more tempting presentation. This barbecue shrimp recipe serves 8-10 persons.

No matter how you cook the shrimp, it will still be yummy. But, I can assure you this barbecue shrimp is more than delicious. Actually, delicious in an understatement! Just the smell of it, makes your mouth watery! Try it and let your family and friends have a taste of your new discovered shrimp barbecue recipe.

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Cooking Tips

Barbecue Sauce For A Perfect Barbeque

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sauce, dip, cook

Barbecue Sauce For A Perfect Barbeque

When someone mentions barbecue images comes to the mind like cooking at the backyard grill, a social gathering, cooking outdoors and cooking meat slowly over wood and smoke that adds flavor to the food.

Different cooks have different preferences and style in their cooking. Some prefer rubbing the seasoning whether wet or dry prior to cooking and some prefers to soak the meat first in special marinades that could be sops, mops and finishing. The preparation and ingredients for marinating may differ from region to region the preferred wood to be used can also differ. However, no perfect barbecue will taste as good without the perfect barbecue sauce.

Barbecue sauces can generally be categorized by what they are based on. Common examples are tomato, vinegar and mustard based sauces. To give the barbecue its distinctive taste and prevent the meat from burning easily, barbecue sauces are applied to the meat while being cooked with the exemption of tomato based barbecue sauces as tomato based sauces burns easier than the other kinds of sauces.

Barbecue sauce preparation can either be sweet, sour, tangy, spicy, hot, thick or thin. The varieties are almost endless which makes barbecues popular because anyone can make his own special preparation depending on taste and anyone can create his own way of serving the barbecue.

Recipes for barbecues can also be guarded. And good barbecue sauces can be purchased at almost any store. But the only perfect barbecue sauce is the one that you can create for yourself.
Remember whatever works for you and your family can be a great barbecue sauce. So start experimenting that is the only way to start good cooking.

The basics of Barbecue sauces…

Tomato based barbecue sauce is the most widely used. Some say that it is the most popular. Its popularity however may be due to the simplicity of preparation and besides; tomatoes are ingredients that could easily be found. The point to remember in preparing tomato-based barbecue sauces is to cook the tomatoes very well in order for the flavor to blend with the other ingredients.

Tomato based barbecue sauces are acidic. Because of this, it has the property to breakdown all the flavor of other ingredients blending them with its own. But because of its propensity to burn, limit the usage of tomato based barbecue sauce while cooking. To make it even more flavorful, prepare tomato barbecue sauces a day in advance.

Mustard based sauces are preferred in North Carolina. The mustard based barbecue sauce is great for grilling pork.

Vinegar is great meat tenderizer. It is also more acidic than tomatoes. Because of its acidic content, vinegar based sauces has a tendency to penetrate deep into the meat. To make this barbecue sauce more flavorful, experiment mixing it with chili, cider vinegar or red pepper, sugar salt and all the other ingredients that you want it to have.

Barbecue sauces today has different uses departing from its traditional purpose. It now serves as a condiment that is present on almost any table like ketchup, salsa, salt, pepper and Tabasco.

However, if experimenting with food is not your greatest strength, you can always find great sauces in any store. To make great barbecues, one rule to follow is not to place too much weight on the “with smoke flavor” label that many bottled tomato sauces advertise itself. Smoke flavor is what is barbecuing all about. The flavor has to come from the wood not the bottle.

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There Is More Then One Way To Prepare the Perfect Swiss Steak

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swiss steak, sirloin, meat

There Is More Then One Way To Prepare the Perfect Swiss Steak

More than likely your recipe will call for either round or chuck steak, but you can also use cube steak.
The type of steak you use is entirely up to your palate. Swiss steak can also be either baked in the oven, cooked in a slow cooker or crockpot, or even cooked in a large skillet on top of the stove.
You will not find many recipes that tell you how you to cook Swiss steak on top of the stove, but it can be done.
If you decide to try to prepare one on your stove top use any of the recipes that you find, just cook on the stove top and check often.
These Swiss steak recipes call for them to be baked in the oven, but you can also prepare them in the above mentioned ways.
For the first recipe you will need the following ingredients:
a covered baking dish,
2 pounds of steak,
salt, pepper,
garlic powder,
1 onion sliced,
4 ounce can of drained mushrooms, and
1 15 ounce can of tomato sauce.
The first step is to cut your steak into serving sizes, season the steaks with the salt, pepper, and garlic powder.
Place the steak into a baking dish top with the onion slice.
Now, pour the mushrooms and tomato sauce on top. Kind of level the ingredients and bake covered for 1 ½ hours at 350 degrees. This recipe can also be prepared on top of the stove just as easy. Just remember to check on it and be sure that the liquid is not evaporating.
You can always add just a bit more tomato sauce or even a small amount of water if needed.
If you like your Swiss Steak a bit spiecier, try this one. You will need:
round or chuck steak, (tenderize the steak first),
15 ounce can of tomato sauce,
1 large onion sliced,
2 tablespoons of vinegar, and
8 ounces of your favorite picante sauce or salsa.
Place the steak in the baking dish, add the onion on top and then pour in the remainder of the ingredients. Bake at 250 degrees for around 20 minutes.
Serve with salad and (baked) potatoes.

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