Cilantro Lime Shrimp
- 1 1/2 lbs. medium shrimp peeled and deveined
- 4 garlic cloves minced
- 1 teaspoon Lime zest
- 1/2 teaspoon McCormick® chili powder
- 1/2 teaspoon McCormick Ground Cumin
- 1/4 teaspoon McCormick® salt
- 1/4 teaspoon McCormick® pepper
- 1/4 teaspoon McCormick® smoked paprika
- 1/4 teaspoon McCormick Dried Oregano
- 1/4 teaspoon McCormick® onion powder
- 1/8 teaspoon McCormick® cayenne pepper optional for a kick
- Add later:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 tablespoons lime juice
- 2 tablespoons minced cilantro
Mango Salsa (1/2 this)
- 3 mangos chopped
- 1 red bell pepper diced
- 3/4 cup chopped English cucumber optional
- 1/3 cup red onion diced
- 1-3 jalapenos seeded, deveined, minced (1 for very mild)
- 1/3 cup loosely packed cilantro chopped
- 1/2 teaspoon garlic powder (or 2 finely minced garlic cloves)
- 1/4 tsp EACH salt, chili powder, ground cumin
- 1/8-1/4 teaspoon pepper
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
Avocado Crema
- 1 medium avocado
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon McCormick® salt
- 1/4 teaspoon McCormick Ground Cumin
- 1/4 teaspoon McCormick Garlic Powder
- Milk as needed to reach desired consistency
Tacos
- 8 taco size tortillas
- Cotija cheese optional
- hot sauce optional
- shredded cabbage optional
Instructions
Cilantro Lime Shrimp
-
Add all of the Shrimp Ingredients (except the “Add Later” ingredients) to a bowl and stir to combine. Let sit 15-30 minutes at room temperature. You can use this time to prepare your Mango Salsa and Avocado Crema. Instructions Below.
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To cook shrimp, melt 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add shrimp in a single layer and let cook 1 minute without touching then continue to cook and stir for approximately 3-4 minutes or just until shrimp are opaque and cooked through. Scrape shrimp and garlic/juices to a plate. Toss with 1-2 tablespoons lime juice and cilantro. Once cool enough to handle, you can chop off shrimp tails.*
Mango Salsa
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Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
Avocado Crema (optional)
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Add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.
Assemble:
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Add shrimp followed by Mango Salsa, Cotija Cheese then Avocado Crema. Add additional lime juice and hot sauce if desired.
Recipe Notes
*You can half the Mango Salsa Recipe if you don’t want any leftovers.
Carlsbad Cravings Original