Southwestern Shrimp Soft Tacos

Southwestern Shrimp Soft Tacos
Southwestern Shrimp Soft Tacos
The trick: Sear in juices. For her Southwestern Shrimp Soft Tacos, Jacki Pearson, executive sous-chef at Green Valley Spa in St. George, Utah, turns on the high heat to lock in the marinade and the shrimp's natural flavors — with hardly any oil. Use this technique with thin cuts of pork, beef, or poultry, too: Toss a piece of meat into an extra-hot pan and sear both sides (a minute or two) until a golden crust forms and meat cooks through.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Southwestern Shellfish Tomato Vegetable Low Fat Lime Shrimp Corn Summer Cilantro Self
  • 1 tbsp honey
  • 1/8 tsp paprika
  • 1/2 cup freshly squeezed lime juice
  • vegetable-oil cooking spray

Preparation Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion. Nutritional analysis per serving: 181 calories, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber Nutritional analysis provided by Self

Preparation Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion. Nutritional analysis per serving: 181 calories, 1.3 g fat (0.2 g saturated fat), 35 g carbohydrates, 10.3 g protein, 11.5 g fiber Nutritional analysis provided by Self

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy