Broiled Shrimp Tacos

They're the easiest—and most delicious—way to enjoy taco Tuesday.

Prep Time:
25 mins
Total Time:
35 mins
Servings:
4

These shrimp tacos make a quick, easy, and delicious dinner. They're our favorite broiled shrimp recipe—that's right, we broil rather than sauté or pan-fry the shrimp. It's a swift one-pan approach to this favorite dish, and it's made with just a handful of ingredients. The shrimp are tossed with canned chipotles in adobo, a flavor-packed ingredient, plus onion and oil. It's that simple. You also need to blister corn tortillas under the broiler before assembling the tacos with the shrimp and your favorite garnishes. While this recipe is minimal, you can go all out with the toppings; think sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapeños.

Shrimp tacos
Credit:

Joseph De Leo

Shrimp can be purchased already peeled and deveined, if you prefer not to do that work yourself. Frozen shrimp are also a good option; thaw them in the bag in a bowl of water.

Directions

  1. Preheat broiler and arrange tortillas:

    Preheat broiler with rack 6 inches from heating element. Arrange tortillas in overlapping rows on a baking sheet.

    Broilers vary in heat intensity; adjust the rack as necessary to blister the tortillas and cook the shrimp through.

  2. Blister tortillas:

    Broil until blistered in spots, about 1 minute. Flip and broil about 30 seconds more. Remove from broiler; immediately stack tortillas and wrap in a clean kitchen towel to soften and keep warm until ready to serve.

  3. Toss shrimp with onion, oil, and chipotles:

    Toss shrimp with 1 cup onion, oil, chipotles, and salt. Transfer to a baking dish.

  4. Broil shrimp:

    Broil, stirring a few times, until shrimp are pink and opaque, 6 to 8 minutes.

  5. Assemble tacos:

    Divide shrimp and remaining onion evenly among tortillas. Serve with assorted garnishes.

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