The Shrimp

I always buy the medium sized raw shell-on shrimp, but if you’re not an expert shrimp sheller or in a rush consider buying the peeled raw shrimp. I would not recommend using pre-cooked shrimp, they won’t soak up the flavor of the seasonings as well.

I peel my shrimp, toss them in 1 – 2 tbsp of grapeseed oil (you can use any high heat cooking oil, I never use oil olive oil in anything  I cook in medium to high heat because it has such a low smoking point). I sprinkle (each sprinkle is between 1/2 – 1 tsp of seasoning to state) the shrimp was garlic powder, salt, pepper, chipotle chili powder, and paprika. I swirl the seasoning and oil around with the shrimp to make sure all shrimp are coated. Cook until pink, directions differ based upon size of shrimp and frozen vs raw.

The Slaw

This reminds me of Taco Mamacita, which if you live in Nashville or Chattanooga is probably one of your favorite taco spots.

In a large bowl or Tupperware place one bag of Cole Slaw mix, I buy the Kroger brand slaw, chopped fresh jalapenos, and cilantro. Then sprinkle with salt and pepper, mix all fresh ingredients together. In a measuring cup or bowl combine agave or honey, apple cider vinegar, and lime juice. Once the liquid ingredients combined pour over the slaw, then shake or stir. I love to put it in a container with a lid and shake until all of the slaw is coated.

Spicy Sauce

This is the most simple and easy part of the recipe, which is saying something, because the whole recipe is pretty painless. Don’t knock the sauce based on the ingredients, I used to avoid any recipe that used ranch, but once I found a ranch that didn’t remind me of bacon my mind was changed.

1/4 cup of ranch and 1 tbsp of sriracha (to taste)

That’s all, just mix these two things together. I will say I typically use Tessemae’s Creamy Ranch or Avocado Ranch, because I try to avoid dairy when possible. It is just as good with regular ranch or the Bolthouse Greek Yogurt Ranch if you are trying to eat a bit healthier. I also go a little heavy handed on the sriracha, because we like it spicy. If you aren’t big on spicy, I would do half a tbsp and taste it before pouring it on your taco.

Serve It

I don’t normally eat processed carbs and I don’t like corn tortillas, so I eat my “taco” in a bowl. I serve these up to my husband,  family, and friends all the time and all you need to know is that people ask for me to make them again when we make plans to have dinner. I use the small taco shells, depending on the brand they are called street taco size or fajita size. On each taco I load 7 shrimp (if using medium size), place about 1/4 cup of slaw, and drizzle the spicy sauce on top.

Ingredients/Shopping List

• 16 oz medium sized shrimp (I buy kroger raw shell-on  medium shrimp frozen and thaw before seasoning)
• 1 bag of cole slaw mix
• 1 jalapeno
• 1 bunch of cilantro (you will use about a quarter cup chopped cilantro, definitely needs to be fresh, the dried cilantro in the seasoning aisle is not as flavorful)
• 1 lime (the juice from one lime)
• 1/4 cup agave
• 1/4 cup apple cider vinegar
• 1 bottle of  your favorite ranch (you’ll only need 1/4 cup, unless enlarging the recipe)
• 1 bottle of sriracha (you’ll only need 1 – 2 tbsp, but those who don’t like spicy may not keep it on  hand)

Directions

1. Chop and remove seeds from one jalapeno and chop enough cilantro to fill a quarter cup.
2. Mix together in a small container (I prefer one with a lid since I normally save the extra sauce) the 1/4 cup ranch and 1 – 2 tbsp sriracha.
3. Thaw and Peel shrimp if necessary. Toss peeled raw shrimp in 1 – 2 tbsp cooking oil. Then sprinkle garlic powder, salt, pepper, chipolte chili pepper, and paprika. Mix until all shrimp have seasoning on them.
4. Cook shrimp in a pan on medium heat until cooked through (should be pink, check the size of your shrimp to determine cooking time)
5. While the  shrimp are cooking, mix together 1/4 cup of agave (or honey), 1/4 cup of apple cider vinegar, and the juice for one lime. In a large bowl stir slaw, jalapenos, and cilantro together, then sprinkle with salt and pepper. Pour liquid mixture over slaw and stir or toss until coated.
6. Remove shrimp  from heat when finished cooking.
7. Serve on flour tortillas, corn tortillas, or in a bowl.