Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa. Full of flavor and not too spicy!
And here we go again; another Monday. I am lucky that I work from home, but Mondays are still Mondays. And after a relaxing and good weekend, going back to work just seems so much more like a chore. To make Monday a little better I am bringing you some crazy good shrimp tacos.
You may recognize the roasted corn & avocado salsa on these tacos from Friday. I made the salsa so I could put them on these tacos! This is another recipe from Simply Mexican
The chile sauce for these shrimp is super easy to make. It might look like a lot, but trust me; it is easy! There is very little hands on time. The sauce lasts almost forever in your fridge, so you don’t have to worry about using it up quickly. I was a little worried about the heat level, but it is very mild. My 8 year old, who isn’t a fan of anything spicy, loved these chile spiced shrimp. He is already asking when I will make them again!
Chile Spiced Shrimp Tacos
Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa. Full of flavor and not too spicy!
Ingredients
Red Chili Paste
- 4 dried Ancho chiles
- 4 cloves garlic, , roasted
- 1/8 tsp cinnamon
- 1 bay leaf, , crushed
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 cup red wine vinegar
Shrimp
- 1 1/4 pound shrimp, , peeled and deveined
- 1/3 cup red chile paste
- 1 Tbls olive oil
- Flour Tortillas
- Cilantro
- Roasted Corn & Avocado Salsa
Instructions
- To make the Red Chile Paste: Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning part way. They will start to soften slightly.
- Place chiles in a blender, cover with boiling water. Let sit for 30 minutes.
- After 30 minutes, pour out the water. Add remaining ingredients. Plus until smooth. Add 1 Tbls of water at a time if necessary.
- To prepare the shrimp: Marinate shrimp for 30 minutes in 1/3 cup of red chile paste.
- Heat a skillet to medium-high heat. Add olive oil. Saute shrimp for 3 minutes a side until cooked through.
- Alternatively you could skewer the shrimp, brush it with olive oil and grill for 5 minutes until cooked through.
- Serve shrimp in tortillas topped with cilantro and roasted corn & avocado salsa
Notes
Adapted from Simply Mexican
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Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 183 Cholesterol 357mg Sodium 1685mg Carbohydrates 1g Protein 29g
Erin S
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Tracey says
That chile sauce sounds amazing, and I love that it’s not too spicy. I’m a spice wimp 🙂 You have the best shrimp ideas!
Jennifer @ Not Your Momma's Cookie says
These are definitely making my Monday better! 🙂 Awesome looking dish, Erin!
Meagan @ A Zesty Bite says
Spicy shrimp tacos are speaking to me. Literally I need these Erin!
Grubarazzi says
My husband would love these! Gotta make them for him soon!
Kristen says
LOVE this recipe! Now I’m craving shrimp tacos!
Laura (Tutti Dolci) says
I love shrimp, these tacos look mouth-watering!
cassie says
Great flavors, Erin! I think this shrimp could turn any Monday around for me!
Patty says
Yummy Erin! I’m loving your chile spiced shrimp tacos 😉
Zainab| Blahnik Baker says
You had me at red chile sauce!! The avocado salsa is a great balance to the spicy 😉
Lisa {AuthenticSuburbanGourmet} says
Loving the red chili sauce! What a simple and perfect weekday meal. Love the update to your blog – looks great!
RavieNomNoms says
Love me some shrimp tacos! I have been craving shrimp lately!
Suzanne says
Great way to start any week off, looks delicious especially with that corn salsa and good call to make these into tacos.
Emily @ Life on Food says
We had a hodge podge dinner the other night with spicy shrimp, corn, avocado, and tomatoes in a bowl. Totally wish we had taco shells or wraps. This looks so yummy!
Erin @ Texanerin Baking says
Oh yum. I’d try these with some chicken if I weren’t feeling so lazy right now. 🙂