What happens when you take plump, juicy shrimp and toss them in a bold, smoky marinade? You get these mouthwatering Shrimp Tacos—a perfect balance of zest, spice, and freshness. This recipe was created by Chef Mike Grimes and even made its way into H-E-B’s Quest for Texas Best competition! If you love bold flavors and easy, restaurant-quality tacos at home, this one’s for you.
Let’s get cooking!
⏳ 25 Minutes | 🍽 Serves 6
🦐 Ingredients
For the Shrimp:
✅ 2 lbs jumbo shrimp, deveined
For the Marinade:
✅ Juice of 2 large limes
✅ Zest of 1 lime
✅ ¼ cup Hess Street Foods Chorizo Paste 🌶
✅ ¼ cup oil (canola or olive)
✅ 1 pinch of salt
For Assembly:
✅ 24 corn tortillas
✅ ½ cup chopped onions
✅ ½ cup finely chopped cilantro
✅ Avocado slices 🥑
✅ Sesame seeds
✅ Chori-mayo (a dreamy mix of mayo + chorizo paste)
🔥 Directions
1️⃣ Marinate the Shrimp
Rinse and pat dry your shrimp. Zest your lime, squeeze out the juice of two lemons, and mix it all with the Hess Street Foods Chorizo Paste, oil, and a pinch of salt. Toss the shrimp in this flavorful marinade until fully coated.
2️⃣ Get Cooking
Heat a skillet over medium-high heat. Add the shrimp and cook for about 1-2 minutes per side, just until they turn opaque and golden. Be careful not to overcook—nobody likes rubbery shrimp! Once cooked, remove them from the pan and set aside.
3️⃣ Assemble & Serve
Load up warm corn tortillas with the smoky shrimp, then top with fresh onions, cilantro, sesame seeds, and creamy avocado. Want an extra punch of flavor? Drizzle with Chori-mayo for the ultimate finishing touch!
4️⃣ Provecho! 🎉 Take a bite and enjoy the perfect balance of citrus, spice, and umami.
💡 Pro Tip: This shrimp is amazing on salads, rice bowls, or even as a topping for nachos!