One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise. 

This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!  

What kind of Shrimp Should You Use For Spicy Shrimp Tacos?

My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe. 

I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that. 

How do you make shrimp tacos?

For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:

• 1 pound of raw shrimp
• 1 poblano pepper
• 2 medium tomatoes
• 1 medium onion
• 2 fresh garlic cloves
• 1 tsp dried oregano
• 1/4 stick of butter
• 1 tsp olive oil
• 2 tbsp mayonnaise 
• 2 chipotle peppers in adobo 
• Warm tortillas (Corn Tortillas or Flour Tortillas will work)
• Melting cheese (manchego, oaxaca, mozzarella, etc.)
• Salt to Taste

You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos. 

Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step. 

Next, slice the poblano pepper, dice the onions, and set aside. 

Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside. 

Place a large skillet on your stovetop over  medium high heat  and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute. 

The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step. 

The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat. 

To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo. 

This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here. 

Let me know how this turns out in the comments below!

Check out these other taco recipes that you will love

• Authentic Quesabirria Recipe (Birria Tacos)
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Delicious Jerk Chicken Tacos with Mango Salsa
• Tacos Al Pastor Recip
• Slow Cooker Pork Carnitas Tacos
• Crispy Shrimp Tacos with Cilantro Lime Pesto

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Spicy Shrimp Tacos with Creamy Chipotle Sauce

These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday. 

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

• 1 lb raw shrimp small or medium
• 1 poblano pepper
• 2 roma tomatoes
• 1 onion
• 2 cloves garlic
• 1 tsp oregano dried
• 1/4 stick butter
• 1 tbsp olive oil
• 2 chipotle peppers in adobo
• 2 tbsp mayonnaise
• salt to taste
• 12 corn tortillas
• 1 cup mozzarella cheese shredded

Instructions

• Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
  1 lb raw shrimp, salt
• Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
• Slice the poblano peppers and dice the onions and set aside.
  1 poblano pepper, 1 onion
• Dice the roma tomatoes and set aside separately from the peppers and onions.
  2 roma tomatoes
• Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
  1 poblano pepper, 2 cloves garlic, 1/4 stick butter, 1 tbsp olive oil, 1 onion
• Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
  2 roma tomatoes, 1 tsp oregano, salt
• Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
  2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
• Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
• Serve with lime, salsa, and your other favorite toppings.

Nutrition

Serving: 1Taco | Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

The post Best Spicy Shrimp Tacos with Creamy Chipotle Salsa appeared first on My Latina Table.

It is no secret that I love seafood. I grew up on the eastern coast of Mexico where it is easy to find fresh seafood in many different varieties. One of my favorites of course is shrimp! 

Shrimp is such a versatile protein, and I love to make it in different ways, including with a garlic sauce, a la diabla, and in ceviche! While I have gotten my kids to really like shrimp in different ways, and it has grown on my husband too, the most popular way to make it at my house is as crispy crunchy fried shrimp. 

The combination of fresh shrimp with seasonings like black pepper, garlic powder, onion powder, and more, which is then fried to golden brown perfection is amazing! This crispy shrimp recipe can be used as a main dish accompanied by french fries, or as a side dish. 

This crispy fried shrimp recipe is also one of our favorites to make on game day when we have a crowd over to watch our favorite teams. It is also perfect for other special occasions like birthdays. I always like to serve it with a good dipping sauce as well, which you can make yourself or buy at the store. Just regular hot sauce makes for a great dipping sauce as well if you want to add a little bit of heat. 

This recipe is perfect for seafood lovers and people that don’t love seafood and makes for an easy dinner any day of the week.  

​How Do You Make Crunchy Fried Shrimp?

This is such an easy recipe to make and won’t take you long at all. The good thing is that you can use whatever kind of shrimp you have on hand. I personal like to use larger shrimp, like jumbo shrimp or extra-large shrimp, but you can use smaller ones as well if that is what you have. My preference is to use wild caught shrimp, but again, that is up to your personal preference. 

To make this recipe, you will start by gathering the following simple ingredients:

• 1 pound of raw shrimp
• 1 cup of flour
• 1 1/2 cups of bread crumbs (you can use pank bread crumbs if you prefer)
• 3 eggs
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Black pepper
• Salt to taste
• Oil for frying (vegetable oil, canola oil, or avocado oil all work well)

To make this recipe, you will want to clean and devein the shrimp, season with a little bit of salt and set aside in a medium bowl. 

Next, add the flour to another bowl and put it next to the bowl with the Shrimp. Add the eggs to a third bowl with the black pepper, and beat to form the egg mixture. Finally, in a fourth bowl, add the rest of the dry ingredients and combine. 

At this point, you will want to heat enough oil in a large pot over medium-high heat to fry the shrimp. You need hot oil for this recipe to make sure you have a very crispy texture. You can use a deep fryer as well if you have one and that may make it easier.  

When the oil is hot, coat the shrimp in the flour, and then dredge it in the egg wash, before coating with the breadcrumb mixture. Immediately place shrimp in the hot oil and let the shrimp cook for approximately 2-3 minutes, flipping over half way through if needed to ensure an even cook. 

You will want to monitor the temperature of the oil so it doesn’t get too hot, but so that it is still hot enough to fry the shrimp. Once cooked through, place each fried shrimp on a plate lined with paper towels to get rid of the excess grease. You can also put the paper towels under a wire rack and place the shrimp on that to let the grease drain and to allow the shrimp to cool down more quickly. 

In no time at all, you will have a plate full of delicious crunchy shrimp to share with your friends and family. You can now serve it with cocktail sauce, tartar sauce, a sour cream based sauce, and also with lemon wedges. This recipe has never failed to please my family and friends and I hope you enjoy it as well. You can store leftover fried shrimp in an airtight container, but it is always best when recently cooked. 

Let me know in the comments below how this turns out!

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Homemade Crunchy Fried Shrimp Recipe

Learn how to make the most delicious and easy homemade crunch fried shrimp recipe. 

Course Appetizer, Main Course

Cuisine American, seafood

Keyword Crunch Shrimp, Fried Shrimp, shrimp

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 Shrimp

Calories 106kcal

Author Charbel Barker

Ingredients

• 1 Pound Jumbo Shrimp
• 1 Cup All Purpose Flour
• 1 1/2 Cup Breadcrumbs
• 3 Eggs
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1/2 Tsp Black Pepper
• Salt To Taste
• 1 Cup Canola Oil

Instructions

• Clean and Devein Shrimp and set aside in a bowl
  1 Pound Jumbo Shrimp
• In another bowl, add the all purpose flour
  1 Cup All Purpose Flour
• In a third bowl, add the eggs with the black pepper and beat to form an egg wash.
  3 Eggs, 1/2 Tsp Black Pepper
• In a fourth bowl, add the rest of the dry ingredients and mix well.
  1 1/2 Cup Breadcrumbs, 1 Tsp Garlic Powder, 1 Tsp Onion Powder, Salt
• Coat each shrimp in flour, and then dredge in the egg wash before coating with the breadcrumb mixture.
• Heat the oil to medium-high heat in a large pot or deep fryer, and fry each shrimp for 2-3 minutes, or until golden brown.
  1 Cup Canola Oil
• Remove to a plate or wire rack with paper towels and let cook. Serve soon with your favorite sauce.

Nutrition

Serving: 1Shrimp | Calories: 106kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 197mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg

The post How to Make Homemade Crunchy Fried Shrimp appeared first on My Latina Table.

Shrimp ceviche is one of my favorite recipes from my hometown of Veracruz, Mexico. Veracruz is a port city located on the coast of the Gulf of Mexico. As a result, there is plenty of fresh seafood for anyone who likes it.

For me, there is just about nothing better than a making a delicious shrimp ceviche with fresh ingredients during the summer. I always remember getting together on Sunday afternoons with my extended family and sharing fresh ceviche with freshly made tostadas.

My siblings and I always went out to get the fresh shrimp and avocados from the market and those were some of my favorite memories. I love entertaining family and friends with this recipe now too!

How Do You Prepare The Shrimp When Making Ceviche?

One unique thing about making ceviche is that you don’t actually cook the shrimp (or fish if you are making fish ceviche) in the traditional sense.

Instead, you soak the shrimp in lemon juice for about an hour until they turn pink and are ready to eat. 

This is the traditional way of preparing the shrimp for most ceviche recipes, and the result is a fresh, delicious flavor that is irresistible. 

For a traditional Mexican ceviche made with shrimp, you have to use a good hot sauce. There are many different options to choose from, so you should definitely try out a few different types. 

Now that summer is arriving here in Colorado, I am going to be sure to make this ceviche recipe as much as possible. I love to make a nice fresh batch and serve it with tostadas so that everyone can come and grab as much or as little as they want. It is really a perfect option for family gatherings and more.

One bite and I know that you will agree that this is the best shrimp ceviche recipe around!

Check out these other delicious Mexican recipes:

• Baked Cod Recipe for Seafood Lovers
• Charro Beans
• Tacos al Pastor
• Traditional Mexican Tostadas
• Horchata
• Barbacoa Tacos

Products you may need for this recipe:

• • Set of Bowls. You will want a nice set of mixing/serving bowls to combine all of the ingredients and serve this shrimp ceviche. This is a great option that I got for Christmas and I recommend it!
  • Knife Set. You will be chopping up a lot of vegetables and the shrimp for this recipe, so you will want a good set of knives like this one.
  • Cutting Boards. You will also need a good cutting board to use those new knives on. This set comes with three different sizes and they are quite durable.

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Shrimp Ceviche – Mexican Style Ceviche Recipe

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.

Course Appetizer, Main Course

Cuisine Mexican

Keyword ceviche, mexican food, seafood, shrimp

Prep Time 15 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 216kcal

Author Charbel Barker

Ingredients

• 1 Bag 16 Ounces of Raw, deveined shrimp
• 1/2 Red Onion diced
• 1 Cucumber diced
• 3 Tomatoes diced
• 1 Jalapeño diced
• 1/2 bunch of cilantro finely chopped
• 1 1/4 Cup of Real Lime Juice
• Juice from one lemon
• 1/4 cup of Worcestershire sauce
• Salt and Pepper to Taste
• Frank's RedHot Buffalo Sauce or other hot sauce quantity depends on how spicy you want it
• 1 Avocado
• Tostadas

Instructions

• Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
• In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
• Add the shrimp and mix well.
• Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
• Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Nutrition

Serving: 125g | Calories: 216kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g

The post The Best Ever Mexican-Style Shrimp Ceviche Recipe appeared first on My Latina Table.