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TOTAL TIME: 26 MINS
Chipotle Crema: – 1 cup crema Mexicana – 2 chipotles in adobo sauce, minced – salt to taste Spicy Shrimp: – 1 pound Private Selection Argentinean Red Shrimp – 1 lime, juiced – 2 garlic cloves, minced – 1/2 teaspoon Creole seasoning – 1 teaspoon Private Selection Six Chili Powder – 2 tablespoons olive oil Shrimp Tacos: – 8 corn tortillas – cherry tomatoes, halved – 1 jalapeño, sliced – chopped red onion – ▢ avocado, chopped – crumbled queso fresco – Cilantro – Lime wedges
Chipotle Crema – In a bowl combine crema and chipotle peppers. Season with salt to taste.
Spicy Shrimp – Defrost shrimp in the refrigerator or rinse frozen shrimp in cold water. – In a small bowl combine lime juice, garlic, Creole seasoning, and chili powder. – Place shrimp in a large resalable bag and pour the marinade over shrimp and toss to coat. – Cover and refrigerate for 10 minutes or up to 24 hours.
– Heat a cast iron skillet on high. Drizzle olive oil and lower heat to medium-high. – Cook shrimp until cooked through, about 2 to 3 minutes each side.
Shrimp Tacos – Serve tacos with chipotle crema and garnish with toppings of your choice.