From the kitchen of Recipe Designery

Servings = 6 tacos


  • 1 lb Medium 41/60 Count Peeled & Deviened Tail-Off Gulf Shrimp, cleaned well
  • 3 Roma tomatoes, seeded and diced
  • 1 small jalapeno, no seeds, no membranes, diced
  • 1 medium yellow onion, diced
  • .5 bunch cilantro, leaves removed and coarsely chopped (toss stems or cut and add to your pico, your choice)
  • 2 Limes, juiced
  • salt to taste
  • 2 garlic cloves, pressed
  • .5 teaspoon sea salt
  • .25 teaspoon black pepper
  • .25 teaspoon ground cumin
  • .25 teaspoon chili powder
  • .5 teaspoon oregano, dried
  • 1 tablespoon olive oil, to cook shrimp
  • Additional lime or lemon juice, if choose, to put on shrimp as they cook in skillet, to keep smell pleasant and increase the citrus taste on the shrimp
  • 1 lime, cut into 4 wedges for serving
  • 4 oz Cotija cheese, crumbled (optional to add when serving)
  • 6 flour tortillas, warmed


Clean and finely dice the Roma tomatoes, onion, cilantro, jalapeno and set aside in a medium bowl. Add lime juice and a bit of salt to taste. For the best flavor, create this fresh pico and allow it to set while you prepare and cook the shrimp.

Thaw, clean and pat dry shrimp with paper towels. If the shrimp are large, you may cut the shrimp in half. Place them in a medium bowl. Add seasonings and garlic and stir to combine well, coating all sides of each shrimp.

Place a large frypan over medium-high heat. Add oil and then add shrimp in a single layer. You will add additional lime or lemon juice at this step if you are choosing to add extra. Sauté 2 minutes per side or just until cooked through. As soon as they are cooked through (white inside with some pink and red accents outside), transfer to a serving platter and set aside to cool.

Build the tacos by arranging toppings onto the grilled shrimp in each tortilla. Serve with lime wedges and fresh pico.