Last night we had fish tacos, because my shrimp did not defrost quickly enough… or rather, I forgot to take them out of the freezer… Shuddup, like you’ve never forgotten to defrost something? In a pinch, you can defrost shrimp under cold running water, but I don’t like to, so it had to wait 24 hours. So guess what I have for you, today… Indeed, let the salivation begin!
Anyway, the prep work is the same, so just like with the fish tacos, you’ll need: shredded cabbage, pico de gallo and that delicious creamy sauce (which is just mayo, lime juice and more pico de gallo), oh and some lime for squeezing and sliced avocado if you have some.
Prepare to cook your shrimp. They should be defrosted, deveined and shelled. This is 1lb (of the size which is 31-40/lb), which feeds 2 adults and 2 kids, with beans on the side, though for heartier appetites, plan on 1.5lbs just to be on the safe side.
Heat canola oil in large skillet until hot. Add shrimp, all at once, and cook 90 seconds. See how the tails turn pink at 90 seconds? Turn over with tongs and cook another 90 seconds. Don’t overcook your shrimp. They get all tough and rubbery.
Since I have to eat gluten-free, I use corn tortillas. As before, place shrimp, sauce, cabbage and pico de gallo in warmed tortillas. Serve with beans. Oh, and I remembered I had avocados that needed using. yay, me!
I’m part of a program called bzzagent, so I recently got some coupons and samples from Lawry’s to try some of their products. I have been making these tacos with their seasoning salt for years, so w00t for coupons! I have plenty of coupons to share with my local friends, so hit me up for them, k?