I remember making these for a backyard get together on a hot summer evening and everyone raved about the punchy shrimp. They have been a crowd pleaser at our table ever since.
Ingredients
- Large shrimp peeled and deveined: Look for plump shrimp that smell fresh not fishy. Fresh or frozen both work just thaw them first.
- Chipotle chili powder: Brings smoky heat and real depth Try to use a pure chipotle powder for best flavor.
- Olive oil: Helps the seasoning cling to the shrimp and allows for a nice sear on the pan Extra virgin gives great flavor.
- Garlic cloves minced: Infuses the shrimp with bold aroma Use fresh garlic for a strong flavor punch.
- Lime juice: Adds brightness and cuts the heat Pick juicy limes with thin shiny skin.
- Salt and black pepper: Balances heat and sharpness Taste your shrimp marinade so it’s not overpowering.
- Corn or flour tortillas: Choose based on preference Corn provides a traditional taste and gluten free option while flour tortillas are extra pliable.
- Shredded lettuce or cabbage: Adds crunch and freshness Pick crisp greens or thinly slice cabbage for best texture.
- Diced tomatoes or pico de gallo: Juicy and tangy Use ripe tomatoes or make quick pico with onion cilantro lime.
- Crumbled queso fresco or feta: Adds creamy salty accent Queso fresco is traditional but feta is tangy and works in a pinch.
- Chopped fresh cilantro: Bright herby lift Use fresh firm leaves never wilted.
- Optional toppings: Lime wedges for squeezing Sour cream for cooling or avocado slices for richness.
