Carribean Shrimp Tacos
Caribbean Shrimp Tacos
1 lb Large Shrimp
4 Tbsp Coconut Oil
½ tsp ground Cayenne Pepper
½ tsp ground Ginger
Lime Juice
Coarse Sea Salt
Black Pepper
Optional: 2 tsp Hot Sauce (like Steven’s Cuisine, from PR) or Chili Peppers
Cabbage or Creamy Coleslaw
Lettuce
Coconut Milk
Peel, de-vein and skewer the raw shrimp (make sure if you are using wooden skewers that you soak them first for about 20 minutes in water, to prevent splitting).
Lightly dust the shrimp on both sides with sea salt and black pepper. Then squeeze lime juice over both sides freely.
In a bowl, combine the coconut oil (liquefied), cayenne pepper, ginger and hot sauce (if you are using it or chopped chili peppers). Dab this mixture over the shrimp on both sides.
Oven Baking: Preheat the oven to 350 degrees Fahrenheit and bake for 15-20 minutes, flipping once around the 8-10 minute mark. We like to use a grill pan for this, but a baking sheet will do fine (you may want to line it with parchment paper or foil to prevent sticking).
Grilling: Preheat the grill to medium-high heat and cook for 1 ½ – 2 minutes on each side (depending on how large your shrimp are).
Pan Searing: Heat a pan to medium-high, add a tablespoon of coconut oil, and cook 3-4 minutes on each side, no skewering required.
Once ready (you’ll know, as the shrimp will be pink and opaque throughout), take the shrimp off the skewers and make your tacos: lettuce, then shrimp, salsa, then cabbage (or our creamy coleslaw if you’re feeling like an overachiever…it is worth it…mmmm) and I like to drizzle a little coconut milk over it, to cool the spicy a little (IF I don’t make the coleslaw, that is).
This recipe is Pescatarian.
Serves 4-6
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