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Spicy Shrimp Tacos with Coconut Crema

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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Cast Iron Skillet
  • Medium Mixing Bowl
  • Small Whisk
  • Chef's Knife
  • Cutting board
  • Kitchen Tongs

Ingredients
  

  • 1.5 lbs Large Shrimp peeled and deveined (680g)
  • 2 tsp Chili Powder 10g
  • 1 tsp Smoked Paprika 5g
  • 1 tsp Ground Cumin 5g
  • 1/2 tsp Garlic Powder 2g
  • 1/2 tsp Onion Powder 2g
  • 1/4 tsp Cayenne Pepper 1g, adjust to taste
  • 1 tsp Sea Salt 5g
  • 2 tbsp Avocado Oil 30ml
  • 2 tbsp Fresh Lime Juice 30ml, from 1 lime
  • 1/2 cup Full-Fat Coconut Cream 120ml, chilled
  • 2 tbsp Fresh Lime Juice 30ml
  • 1 clove Garlic minced
  • 1/4 tsp Sea Salt 1g
  • 2 tbsp Fresh Cilantro chopped
  • 2 cups Green Cabbage 200g, finely shredded
  • 1 medium Carrot julienned (100g)
  • 1/4 cup Red Onion 40g, thinly sliced
  • 1/4 cup Fresh Cilantro chopped
  • 2 tbsp Fresh Lime Juice 30ml
  • 1 tbsp Apple Cider Vinegar 15ml
  • 1/2 tsp Sea Salt 2g
  • 8 Small Corn Tortillas 6-inch diameter, warmed
  • 1 medium Avocado sliced
  • 1 medium Lime cut into wedges
  • 2 tbsp Fresh Cilantro for garnish

Instructions
 

  • Pat shrimp completely dry with paper towels. In a medium bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, and sea salt. Toss shrimp with spice mixture until evenly coated. Let marinate for 5 minutes.
  • Make coconut crema by whisking together chilled coconut cream, lime juice, minced garlic, salt, and cilantro in a small bowl until smooth. Refrigerate until ready to serve.
  • Prepare slaw by combining shredded cabbage, julienned carrot, red onion, and cilantro in a medium bowl. Toss with lime juice, apple cider vinegar, and salt. Let sit for 10 minutes to soften slightly.
  • Heat cast iron skillet over medium-high heat for 2 minutes. Add avocado oil and swirl to coat the pan evenly.
  • Add seasoned shrimp in a single layer, avoiding overcrowding. Cook undisturbed for 2-3 minutes until edges are golden and crispy. Flip and cook another 1-2 minutes until shrimp are pink and cooked through (internal temperature 145°F/63°C).
  • Remove from heat and immediately drizzle with fresh lime juice. Toss gently and let rest for 1 minute to absorb flavors.
  • Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towel and microwave for 20 seconds.
  • Place 2-3 tortillas on each plate. Divide seasoned slaw evenly among tortillas, followed by 4-5 shrimp per taco.
  • Drizzle coconut crema over each taco, add avocado slices, and garnish with fresh cilantro. Serve immediately with lime wedges.

Notes

COOKING SECRETS:
Secret 1: Pat shrimp completely dry for maximum sear. Secret 2: Don't move shrimp for first 2-3 minutes to develop crust. Secret 3: Use cast iron for superior heat retention. Secret 4: Marinate spice blend for deeper flavor penetration. Secret 5: Finish with fresh lime juice while pan is still hot.
STORAGE:
Cooked shrimp keeps 2 days refrigerated. Slaw stays fresh 3 days covered. Coconut crema lasts 4 days in fridge. Reheat shrimp gently in skillet over low heat.
TROUBLESHOOTING:
If shrimp curls excessively, score the back lightly before seasoning. For spicier heat, double the cayenne or add fresh jalapeños to the slaw. Coconut cream should be thick - if too thin, chill longer or use only the solid portion from the can.

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