Sizzling Copycat Street-Food Shrimp Boil Tacos

Allergens

Shellfish, Gluten

Ingredients

• 1 lb medium shrimp, peeled and deveined 2 tbsp olive oil 1 cup beer (lager or pilsner) 2 cups water 4 oz smoked sausage, sliced 2 cups corn kernels, fresh or frozen 2 cups red potatoes, diced 3 cloves garlic, minced 1 tbsp paprika 2 tsp cayenne pepper 1 tsp ground black pepper 1 tsp salt 1 tbsp Old Bay seasoning 16 corn tortillas 1 cup shredded cheese (Monterey Jack or Cheddar) Fresh cilantro, chopped Lime wedges

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add shrimp and cook until pink, about 3 minutes. Remove from the pot and set aside.
2. To the same pot, add beer, water, sausage, corn, potatoes, garlic, paprika, cayenne pepper, black pepper, salt, and Old Bay seasoning. Stir well and bring to a boil.
3. Reduce heat to simmer and cook for 10 12 minutes, or until vegetables are tender. Add shrimp back into the pot and cook for an additional 2 3 minutes, until shrimp is cooked through.
4. Warm tortillas in a dry skillet or on a grill. Place a generous portion of the shrimp mixture in each tortilla, top with cheese, cilantro, and a squeeze of lime juice.
5. Fold the tacos and serve immediately while hot.

Chef’s Insight

The combination of smoky sausage, tangy beer, and aromatic spices creates an irresistible flavor that transports you to a bustling street food market.

Notes

For added heat, include more cayenne pepper or serve with hot sauce on the side.