Fiery Shrimp Boil Street Tacos

Allergens

Shellfish (Shrimp), Corn

Ingredients

• 1. 2 lbs large shrimp, peeled and deveined 2. 4 cups water 3. 1/2 cup kosher salt 4. 1/4 cup paprika 5. 2 tbsp black pepper 6. 2 tbsp cayenne pepper 7. 2 tbsp garlic powder 8. 2 tbsp onion powder 9. 1 tbsp dried thyme 10. 1 tbsp dried oregano 11. 2 lbs red potatoes, cut into bite
• sized pieces 12. 4 ears corn, shucked and halved 13. 12 street taco tortillas, preferably corn 14. 2 cups fresh cilantro, chopped 15. 1 large red onion, thinly sliced 16. 2 limes, cut into wedges

Instructions

1. In a large pot, combine water with salt, paprika, black pepper, cayenne pepper, garlic powder, onion powder, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 5 minutes.
2. Add shrimp, potatoes, and corn to the pot and cook for 5 7 minutes or until shrimp turn pink and potatoes are fork tender. Drain and set aside.
3. In a large skillet, sear seasoned shrimp, potatoes, and corn over high heat for 2 3 minutes per side or until slightly charred and warmed through. Remove from pan.
4. Assemble tacos by placing seared shrimp, potatoes, and corn on warm tortillas and top with fresh cilantro and red onion slices. Serve with lime wedges on the side.

Chef’s Insight

The perfect blend of spices and seasonings brings the essence of a classic shrimp boil to life in this unique street taco recipe.

Notes

Adjust the heat level according to your preference by adding more or less cayenne pepper.