Smoky Chorizo Shrimp Tacos

Smoky Chorizo Shrimp Tacos

A quick and bold Mexican-inspired shrimp taco recipe

What happens when you take plump, juicy shrimp and toss them in a bold, smoky marinade made with Hess Street Foods Chorizo Paste? You get mouthwatering shrimp tacos packed with citrusy zest, savory spice, and fresh toppings — an easy, flavor-packed dinner ready in 25 minutes!

Originally created by Chef Mike Grimes, this recipe even competed in H-E-B’s Quest for Texas Best. Whether it’s taco night or a special weekend gathering, this dish brings restaurant-quality flavor to your kitchen with zero fuss.

⏳ Ready in 25 minutes | 🍽 Serves 6

Ingredients:

For the Shrimp:

  • 2 lbs jumbo shrimp, peeled and deveined

For the Marinade:

For the Tacos:

  • 24 corn tortillas
  • ½ cup chopped onions
  • ½ cup finely chopped cilantro
  • Avocado slices 🥑
  • Sesame seeds
  • Chori-mayo (mix of mayo + a spoonful of chorizo paste)

Instructions:

1. Marinate the Shrimp

Rinse and pat dry the shrimp. In a bowl, combine lime juice, lime zest, oil, ¼ cup of Hess Street Foods Chorizo Paste, and salt. Toss the shrimp in the marinade until fully coated. Let sit for 10–15 minutes.

2. Cook the Shrimp

Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 1–2 minutes per side, just until they turn pink and lightly golden. Don’t overcook — shrimp cooks fast!

3. Build Your Tacos

Warm the corn tortillas, then fill each with smoky shrimp. Top with chopped onions, cilantro, avocado slices, sesame seeds, and a drizzle of chori-mayo for extra flavor.

4. Serve & Enjoy

These bold shrimp tacos are perfect for Taco Tuesday, a backyard BBQ, or an elevated weeknight dinner.

Pro Tips:

  • Use smaller tortillas for easy party tacos or Mexican appetizers.
  • Add leftover shrimp to rice bowls, nachos, or salads the next day.
  • For a dairy-free version, use plant-based mayo for your chori-mayo.

Buen Provecho!

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