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On TonightDiners, Drive-Ins and Dives: Triple D Nation9pm | 8c
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- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 504
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 64 mg
- Sodium
- 690 mg
- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 8 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 504
- Total Fat
- 37 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 64 mg
- Sodium
- 690 mg
Ingredients
Shrimp:
Spicy Pink Mayo:
Tacos:
Garnish:
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Directions
- For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
- Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
- Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
- For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
- For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
- To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.
Cook’s Note
Serve with a pinot grigio.
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27 Reviews
SharonAugust 10, 2023
These turned out amazing! I wasn't so sure about the quick marinade doing much...but they were awesome and the lime at the end is a must! Great + easy = repeat :)
Food Network UserMarch 27, 2022
Great shrimp tacos, my husband and I love them!!!
Food Network UserOctober 11, 2020
These are the best shrimp tacos I've ever had. My husband said they were restaurant quality. We will making these again real soon.
Lorie C.November 10, 2019
We love this recipe. We cut the pink mayo recipe in half because it’s a little too much. And we make it a little ahead of time so the flavors can meld. This is so easy and so amazing.
Brian R.June 24, 2019
Excellent recipe. I added a little Sriracha to the sauce to heat it up a bit more but a great recipe and super easy.
paulaprJune 12, 2019
My family loved it & the crema was awesome will definitely be making this again
Rhonda J.May 6, 2019
Loved this! I shared with my neighbor and she raved about it too. Couldn’t find Mexican Crema so substituted creme fraiche. The sauce was extraordinary.
Carissa ROctober 21, 2018
Followed the recipe to a T and the shrimp were SOOOOOO boring. I should've known to avoid anything Guy Fieri. We threw away the remaining shrimp and my husband only had one taco. Do yourself a favor and skip this recipe.
baodo1946March 28, 2020
I cooked them and they were great, even had some Mexican friends over for dinner and then said they remind them of home. Maybe it is because you are a bad cook they did not turn out so good.
Diane O.August 20, 2018
Loved this! Great flavor on the shrimp and loved the mayo as well. I may have over-marinated, but they were still great. Will be a new recipe in my shrimp rotation.
Shannon B.June 21, 2018
Made them last night for dinner and the family went nuts over them! Can’t wait to make them again! Thanks
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