“Firecracker Shrimp Boil Street Tacos”
Find the ultimate Southern-inspired shrimp boil taco recipe that's perfect for a street food-style tailgate party or weekend BBQ.
Allergens
Shellfish
Ingredients
- 1. 2 lbs fresh shrimp, peeled and deveined 2. 3 tbsp Old Bay seasoning 3. 2 tbsp chili powder 4. 1 tbsp smoked paprika 5. 1 tbsp garlic powder 6. Salt and pepper to taste 7. 2 cups cooked white rice, for serving 8. 10 soft taco shells, for serving 9. Fresh cilantro leaves, for garnish 10. Lime wedges, for serving
Instructions
- In a large bowl, combine the shrimp, Old Bay seasoning, chili powder, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Preheat your grill to medium high heat.
- Place the seasoned shrimp on skewers, ensuring they are spaced apart for even cooking. Grill the shrimp for 2 3 minutes per side or until cooked through and slightly charred. Remove from the grill and let them rest for a minute before removing from skewers.
- Warm up the rice in a pot on the grill or in the microwave.
- To assemble, place a portion of rice in each taco shell, top with a few shrimp, garnish with cilantro leaves, and serve with lime wedges.
Chef’s Insight
To intensify the flavors, marinate the shrimp for an hour before grilling.
Notes
Adjust seasonings according to personal taste preferences.