Smoky Shrimp Boil Street Tacos

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups water
• 1/4 cup seafood seasoning (Cajun or Creole)
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional, for heat)
• 1 tbsp fresh lemon juice
• 8 small corn tortillas
• 2 cups coleslaw mix
• 1/2 cup diced tomatoes
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large pot, combine water, seafood seasoning, paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir well to mix the spices.
2. Add shrimp and lemon juice to the pot, ensuring they are fully submerged in the seasoning mixture. Cover and refrigerate for 30 minutes for the flavors to marinate.
3. Preheat your grill or grill pan to medium high heat.
4. Drain and discard the marinade from the shrimp, then thread the shrimp onto skewers, leaving a small gap between each piece.
5. Grill the shrimp skewers for 3 4 minutes per side or until pink and cooked through. Remove from heat and set aside.
6. Warm the corn tortillas on the grill for about 10 seconds per side to create grill marks. Keep them wrapped in a clean kitchen towel to stay warm.
7. Assemble your tacos by placing a skewered shrimp onto each tortilla, followed by coleslaw mix, diced tomatoes, green onions, and cilantro.
8. Serve with lime wedges for an extra burst of flavor.

Chef’s Insight

Feel free to adjust the heat level of the dish by adding more or less cayenne pepper.

Notes

This recipe can be easily doubled or tripled to accommodate larger groups.