Sweet and Smoky BBQ Shrimp Tacos

User Reviews

5

2 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    4

  • Course

    Main Course

  • Cuisine

    American

Sweet and Smoky BBQ Shrimp Tacos

These sweet and smoky BBQ shrimp tacos are the perfect weeknight meal! The prep and cooking time is minimal, and they have a nice zip to them.

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Ingredients

Servings
  • 1 Shrimp medium; uncooked; 3/4 lb. bag
  • 8-12 flour tortilla medium size
  • 1/2 teaspoon southwest seasoning McCormick brand
  • 1/2 tablespoon Tex-Mex seasoning
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon garlic powder
  • 5 Worcestershire sauce dashes
  • 1 tablespoon olive oil
  • 2 tablespoons barbecue sauce brand example: Sweet Baby Ray's

Garnish:

  • 1 lime cut into quarters, fresh
  • cherry tomato cut into quarters or smaller
  • onion diced, half
  • sour cream
  • salsa brand example: Newman's Own Tequila Lime

Instructions

  1. Start by preparing the shrimp. If frozen, remove from bag and place in colander. Run cool water over them until they thaw. Peel and devein.
  2. Pre-heat oven to 350F (to warm tortillas), wrap tortillas in foil and place in oven.
  3. Chop the onion and tomatoes.
  4. Pour olive oil into frying pan and add shrimp, southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. Since shrimp cook really fast I like to add everything to the pan before I turn on the heat. Once you have all the ingredients in the pan, mix them up and spread the shrimp out so none are on top of each other.
  5. Cook the shrimp on medium-high heat for about 5 minutes, until the sauce reduces a bit.
  6. Top tacos with shrimp, sour cream, salsa, onions, and tomatoes.

Notes

  • *You probably won't be able to find McCormick Southwest Seasoning here in Canada (I pick some up from Safeway when I visit the States). I am not sure if anywhere besides the States sells it. You can omit it or substitute with a bit of chipotle chili pepper (perhaps start with 1/8 tsp). If you're not good with spice, omit it altogether. I used whole wheat tortillas in the photos.
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