Here is my crunchy shrimp tacos recipe, just the way I like it. With juicy grilled shrimp and a fresh cucumber, chopped cilantro and a sweet mango salsa. Dig in!
My first take on tacos!
And what a feast it was.
So it seems that there’s a first time for everything then.
This shrimp tacos recipe for instance is one of them!
I thought I should not make it very complicated this time.
So I went for a handful of grilled prawns and a fresh and easy cucumber and mango salsa. I also had some leftover radicchio in my fridge so I added that as well for extra crunch and color.
The radicchio really brightens this dish up a lot. but you can also use a handful of finely sliced red cabbage instead if you can’t find radicchio.
Oh you are in for a real treat!
Crunchy Shrimp Tacos Recipe
If you are looking for a creamy dressing for this shrimp tacos recipe, then I suggest you made one I love to bits. Combine a couple of tablespoons of sour cream (or mayo) and a couple of drops of hot chili sauce to taste.
This dressing is light, creamy and sharp all at the same time!
Here is what I love so much about serving tacos.
You can prepare all the stuffings and condiments in advance and then just put them in the middle of the table when it is dinnertime. It is so easy and a lot of fun to let everyone assemble their own tacos, drizzle the dressing on top, or even keep it vegetarian.
Taco Sharing Dinner
There is plenty for everyone, you know!
Do you love tacos as well?
Try it, it really is not all that hard to do.
Easy Crunchy Shrimp Tacos Recipe
Here's my crunchy shrimp tacos recipe, just the way I like it. With juicy grilled shrimp and a fresh cucumber, chopped cilantro and a sweet mango salsa. Dig in!
- 16 raw prawns
- 8 taco shells
- 1 tbsp brown sugar
- 3 fresh limes
- ½ small red onion finely diced
- 1 large fresh cucumber
- 1 fresh mango
- a handful fresh cilantro chopped
- ½ tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground chipotle
- 1 garlic clove peeled and mashed
Rinse the prawns under cold running tap water and let them drain. Then peel and devein them. Put the prawns in a large bowl or baking dish. Sprinkle with the brown sugar, the juice of 2 limes, the cumin seeds, mashed garlic and chipotle powder. Season with a pinch of pepper and salt.
Stir the prawns well and let them marinate in the fridge for at least 1 hour. Stir them regularly. In the meantime peel the cucumber and the mango. Slice the cucumber lengthwise in half and remove the seeds inside with a teaspoon). Then slice the cucumber in little strips and add them to a large mixing bowl. Slice the mango, remove the pit in the middle and slice the flesh into little cubes. Add them to the cucumber together with the freshly chopped cilantro, coriander seeds and chopped red onion.
Season with a pinch of pepper, salt and the juice of the remaining lime. Stir well. Let the salad marinate in the fridge for 30 minutes. Stir regularly. Place the prawns on a baking tray.
Grill them under a hot grill for 3 minutes until pink. Then flip them over and grill them for another 3 minutes or until they are cooked through.
Bake the taco shells (see package instructions). Plate up the grilled prawns, mango and cucumber salad and the warm tacos. Assemble the tacos the way you like.