Shrimp. Tacos. Chili-lime sauce. OK. This is a very good combination. I’m in. As you all know I am always on the lookout for new and exciting recipe ideas. I don’t really need recipes so much. I am really just looking for the inspiration. Pictures are really all I need. The recipes, for the most part, I can just look at a picture and I can figure out how to make it.
I knew dinner was going to be shrimp, but what I didn’t know was how I was going to cook them. I did some research, looked through my extensive library, looked on the internet, and finally, I decided on the chili-lime shrimp. I decided to make them into shrimp tacos at the last minute. Definitely a shrimpilicious do-over!
The weather has warmed up enough to pull out the patio set and to start dining al fresco once again. Shrimp tacos and a margarita out on the deck; definitely a great way to make the most out of these strange and crazy times.
Chili-Lime Shrimp Tacos
1 1/2 lbs peeled and deveined shrimp
1/3 cup lime juice
1 TBSP soy sauce
1 tsp chili powder
1 tsp chocolate spiced chili
1 tsp cumin
1 tsp paprika
1/2 tsp salt
Mix all the ingredients together well and add the shrimp to marinate for about 10 minutes before cooking.
You can saute or grill the shrimp. Either way is fine. I decided to saute mine this time.
As the shrimp was cooking, I was also cooking up some roasted peppers and onions. I roasted the peppers first until they were completely blackened, then I peeled them, and sliced them into thin strips. I sauteed the onions and peppers in olive oil with salt & pepper.
When the shrimp was done, I added some chopped cilantro and mixed it all together. You can serve the shrimp as is, or use it for tacos like I did.
I served my tacos with some Cubano style black beans and rice, made with corn, jalapenos, cumin, salt pepper and cilantro. Esta muy, muy delicioso! Desfruitas!