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:
- Juice of 2 large limes
- Zest of 1 lime
- ¼ cup Hess Street Foods Chorizo Paste
- ¼ cup oil (canola or olive)
- Pinch of salt
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!