We’ve been experimenting with grilled shrimp lately and I thought I’d share this festive shrimp taco for those of you still looking for ideas of what to grill this weekends.We serve the grilled shrimp in tacos topped with a colorful mango and avocado salsa, which you can easily put together while the grill is heating up.
A few tips for
perfect grilled shrimp. First, use large shrimp, they’ll hold their moisture
better on the grill and won’t dry out in the time it takes to cook them on high
heat.
If you are using
frozen shrimp, defrost them in salty cold water. The water will help them
defrost quickly, and the salt in the water will help keep the natural salt in
the shrimp from leaching out.
Finally, use two
skewers at a time to thread the shrimp. That way the shrimp won’t spin around
when you go to turn them over on the grill, and they’ll be less likely to fall
off while they cook.
When it comes to
me, there is a fact about Tacos: I could eat them for breakfast, lunch, and
dinner! And honestly, if you could turn them into a dessert I’d eat that too.
Seriously, I’m very
excited about to share this recipe with you, because I’m sure that you gonna
love it for real!
Before moving to
recipe, here’s some useful advices:
Large shrimp
grill best (they are less likely to dry out). Look for 16/20 count shrimp
(that's 16-20 shrimp per pound). Don't attempt to grill shrimp that are smaller
than 26/30 count.
We suggest
using peeled and deveined shrimp because of the convenience. But truly the best
flavor will come from leaving the shell on while grilling. You can cut the back
with sharp scissors and devein them before grilling if you want to leave the
shells on. The shrimp will absorb flavor from the cooking shell, and it holds
the moisture better.
We defrost
shrimp in salty cold water because soaking in water is the fastest way to
defrost shrimp, and if you soak the shrimp in plain water it will leach out the
natural salt in the shrimp. The salty water helps the shrimp maintain their
natural salt.
What
Ingredients Are Required to Make Grilled Shrimp Tacos with Mango Avocado Salsa
Recipe?
INGREDIENTS
Grilled Shrimp:
- 1 pound shrimp (16/20 count) peeled
and deveined (frozen is fine)
- 1 quart water (4 cups)
- 1 tablespoon kosher salt
- 1 cup cubed ice
- Olive oil
- Skewers for grilling, if bamboo, soak
in water for an hour
Mango Avocado
Salsa:
- 1 ripe but still firm mango, peeled
and cut into small cubes
- 1 ripe avocado, seeded, peeled, and
cut into small cubes
- 2 Tbsp finely chopped red onion
- 1/2 fresh jalapeño pepper (less or
more to taste), minced
- 3 Tbsp fresh lime or lemon juice
- 1/2 teaspoon kosher salt
- 2 Tbsp chopped fresh cilantro leaves
(optional)
Tortillas:
- 10 to 12 corn or flour tortillas
How to Make Grilled
Shrimp Tacos with Mango Avocado Salsa Recipe?
- Defrost frozen shrimp:If you are starting with frozen shrimp, put a quart of cold water in a large bowl and add a tablespoon of salt. Stir until the salt is dissolved. Add the shrimp and several large ice cubes. Let sit until defrosted (keep ice in the water). If your shrimp is fresh or already defrosted, if you want you can put the shrimp in salty water for 15 minutes or until you are ready to thread skewers and grill the shrimp.
2. Prepare
the salsa: Place the chopped mango, avocado, red onion,
jalapeño in a bowl. Sprinkle with salt and gently toss with fresh lime or lemon
juice. Add fresh cilantro (if using) right before serving.
3. Prepare
your grill for high direct heat (you'll know it's
hot enough when you can hold your hand 1 inch above the grill grates for 1
second).
4. Thread
the shrimp onto skewers: Use two bamboo
skewers at a time to thread the shrimp. This will make it easier to turn
and keep the shrimp from spinning on the skewer.
Starting at the big end
of the shrimp, hold the shrimp in a tight spiral like the shape of an
apostrophe. Starting at the large end of the shrimp, thread the 2 skewers
through the shrimp, starting at the big end and going through the smaller end,
right before the tail section.
Thread
3 to 4 or more on a skewer, depending on how long your skewers are, leaving a
little space between each shrimp so that the shrimp cook evenly. Brush shrimp
with a thin coating of olive oil on both sides.
5.
Grill
the shrimp: Brush hot grill with a wadded up paper towel
soaked in olive oil. Place the skewers of shrimp on the hot grill. Grill for
2-5 minutes per side, depending on how hot your grill is and how big your
shrimp are.
The
cut end of the shrimp will change from translucent to opaque as it cooks. It's
done when it is just barely opaque. Take it off the grill. Don't overcook or
your shrimp will be rubbery! Remove the shrimp from the skewers when they are
still relatively hot (they'll slide off better when warm).
6. Warm
the tortillas: Depending on the type of
tortilla you are using (flour tortillas work well, as do soft white corn
tortillas), you can put them on the grill for a few moments to toast them just
a little on each side.
You can also warm
tortillas in a microwave (works well to soften them), or in a frying pan. If
warming corn tortillas in a frying pan, it helps to add a little oil to the
pan.
To serve, place a few
shrimp in the center of a tortilla and top with mango avocado salsa!
Of
Course, Grilled Shrimp Is Very Delish. We suggest to you to try this Easy
Grilled Shrimp Recipe
Grilled shrimp tacos | salsa of fresh
mango | avocado | red onion | jalapeño | lime juice.
Recipe Source: Grilled Shrimp Tacos with
Mango Avocado Salsa
