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Spicy Shrimp Tacos
Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
Lime Shrimp Tacos with Mango Salsa
Lime shrimp tacos are a perfect summery dish with a lot of flavors you'll love! It can be be low fat if you use little oil or butter. You can also add cheese and sour cream, if you like.
Spicy Shrimp Tacos with Avocado
These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
Cilantro Shrimp Tacos
These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.
Tacos Gobernador
These tacos originated in Mazatlan, Sinaloa, Mexico. It is said that the governor of Sinaloa loved shrimp and quesadillas so the chef of a well-known restaurant created these, a cross between a shrimp taco and a quesadilla. And so these were named Tacos Gobernador ('Governor Tacos').
Grilled Spicy Shrimp Tacos
The shrimp marinade for the tacos and the sauce make the dish!
Grilled Shrimp Tacos
Hot, grilled shrimp are dressed with a sauce made from Taco Ranch Dressing, and served on warmed flour tortillas.
Shrimp Quesadillas with Cilantro and Lime
These shrimp quesadillas are perfect as a lunch, dinner, or snack. What a great way to use up fresh herbs and serve up a wholesome treat!
Cocktail Shrimp Salad
A nice Mexican-inspired shrimp salad that is highly rated and requested, especially during the summer months. Easy to make, and ingredients can be adjusted to your liking. It is great with regular saltines; however, for it to be authentic, place salad on tostadas and top off with diced avocado and a splash of bottled hot sauce for a true experience!
Shrimp Tostadas
Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.
Tortas de Camarón
This tortas de camarón recipe is from my mother-in-law. She likes to serve it during Lent. It consists of fried shrimp patties smothered in sauce and nopales. You may serve this with rice and tortillas (some like to top it with cilantro). I just eat it like soup!
Aguachile
I first tried aguachile when I was visiting Ajijic in Jalisco, Mexico. Ajijic is a quaint town next to Chapala Lake, the largest freshwater lake in Mexico. I fell in love with this spicy, cold dish, made with freshly caught shrimp marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. This will keep for up to two days in the refrigerator but is best served within one hour. Serve it with tostadas on the side and an optional ice-cold Mexican beer to tame down the heat.
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