These Shrimp Tacos with Lime Dressing are gloriously refreshing. A simple lime dressing splashed over poached shrimp and crunchy vegetables create a light meal or a shrimp appetizer that's so healthy, you'll want to make it over and over again. You'll love this make-ahead shrimp recipe for entertaining.
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Ingredients
SHRIMP
1 lime halved
1/2 teaspoon black peppercorns very coarsely ground
1/4 teaspoon allspice berries very coarsely ground
3 bay leaves
12 ounces medium shrimp in their shells
COMPLETING THE DISH
1/2 small red onion cut into 1/4-inch dice
1 medium-small tomato cut into 1/4-inch dice
5 radishes finely diced
1 small jalapeno deveined, seeds removed and fine diced
1 1/2 tablespoons fresh coriander fine chopped
2 1/2 tablespoons fresh-squeezed lime juice
5 tablespoons vegetable oil preferably half olive oil and half vegetable oil
1 teaspoon salt
4 leaves romaine lettuce for garnish
sprigs of coriander for garnish
12 warm corn tortillas for serving
Instructions
Squeeze the two lime halves into a medium saucepan, then add the two squeezed rinds, the black pepper, allspice, bay leaves, and 1-quart water. Cover and simmer over medium-low heat for 10 minutes.
Raise the heat to high, add the shrimp, and let the liquid return just barely to a simmer. Immediately remove the pan from the heat, and using a colander, drain the shrimp. Return shrimp to hot pan re-cover tightly, set aside for 5 to 8 minutes, until the shrimp are cooked through, then rinse the shrimp under cold water, or use an ice bath to stop the cooking.
Peel the shrimp. If the shrimp need deveined then deveined run a knife down the back to expose the dark intestinal track and scrape it out. If the shrimp are medium or larger, cut them into 1/2 -inch bits; place in a bowl.
Add the red onion, tomato, radish, jalapeno and coriander to the shrimp.
In a small bowl or jar with a tight-fitting lid, combine the lime juice, oil, and salt.
Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover and refrigerate or set aside at room temperature.
Line a shallow bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnished with sprigs of coriander. Serve with warmed white corn tortillas and a big spoon to make tacos. Guests have a choice of Shrimp Lettuce Wraps or Shrimp Tacos.