Try out my crunchy shrimp tacos recipe… Prepared just the way I like it. Juicy grilled shrimp. Topped off with a fresh cucumber, cilantro and mango salsa. Dig in!
My first take on tacos!
And what a feast it was.
Try it!
So it seems that there’s a first time for everything then.
This shrimp tacos recipe for instance is one of them!
Mango Salsa
I thought I should not make it very complicated this time.
So I went for a handful of grilled prawns and a fresh and easy cucumber and mango salsa. I also had some leftover radicchio in my fridge so I added that as well for extra crunch and color.
The radicchio really brightens this dish up a lot. but you can also use a handful of finely sliced red cabbage instead if you can’t find radicchio.
Oh you are in for a real treat!
Crunchy Shrimp Tacos Recipe
So!
If you are looking for a creamy dressing for this shrimp tacos recipe, then I suggest you made one I love to bits. Combine a couple of tablespoons of sour cream (or mayo) and a couple of drops of hot chili sauce to taste.
This dressing is light, creamy and sharp all at the same time!
Here is what I love so much about serving tacos.
You can prepare all the stuffings and condiments in advance and then just put them in the middle of the table when it is dinnertime. It is so easy and a lot of fun to let everyone assemble their own tacos, drizzle the dressing on top, or even keep it vegetarian.
Taco Sharing Dinner
There is plenty for everyone, you know!
Do you love tacos as well?
Then you should also check out my salmon tacos! Or do you prefer my tuna tacos with pico de gallo tomato salsa! And how about you start to learn how to make soft tacos from scratch!
Try it, it really is not all that hard to do.
Enjoy!
Easy Crunchy Shrimp Tacos Recipe
A delicious summer dish!
- 16 raw prawns
- 8 taco shells
- 1 tbsp brown sugar
- 3 fresh limes
- ½ small red onion finely diced
- 1 large fresh cucumber
- 1 fresh mango
- a handful fresh cilantro chopped
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground chipotle
- 1 garlic clove peeled and mashed
- pepper
- salt
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Rinse the prawns under cold running tap water and let them drain. Then peel and devein them. Put the prawns in a bowl. Sprinkle with the brown sugar, juice of 2 limes, cumin seeds, mashed garlic and chipotle powder. Season with pepper and salt.
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Stir the prawns well and let them marinate in the fridge for at least 1 hour. Stir them regularly. In the meantime peel the cucumber and the mango. Slice the cucumber lengthwise in half and remove the seeds inside with a teaspoon). Then slice the cucumber in little strips and add them to a large mixing bowl. Slice the mango, remove the pit in the middle and slice the flesh into little cubes. Add them to the cucumber together with the freshly chopped cilantro, coriander seeds and chopped red onion.
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Season with a pinch of pepper, salt and the juice of the remaining lime. Stir well. Put the salad in the refrigerator for half an hour. Stir regularly. Place the prawns on a baking tray.
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Grill them under a hot grill for 3 minutes until pink. Then flip them over and grill them for another 3 minutes or until they are cooked through.
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Bake the taco shells (see package instructions). Plate up the grilled prawns, mango and cucumber salad and the warm tacos. Assemble the tacos the way you like.
