Beach Shack Shrimp Tacos With Cucumber Salad Recipes

BEACH SHACK SHRIMP TACOS

Beach Shack Shrimp Tacos image

Picture this--You're reclined on a beach in the Bahamas, sifting sand through your fingers and inhaling the ocean air as a sexy cabana boy approaches with your pina colada. Or maybe a gorgeous woman from the tiki bar has bought you one. A light breeze ruffles your hair as you take note of another titillating scent--spicy seasoned shrimp combined with juicy mango. "That smells awesome!" you comment to no one in particular. Cabana boy (or tiki woman) slyly produces a plate of shrimp tacos from behind their back. "Surprise!" he or she smiles seductively. "Care to join me? There's more than enough." You smile in return as they occupy the empty chair beside you. "Afterward, I'll give you a tour of my beach shack and we'll consider dessert." Not happening anytime soon? For me, either. But if you close your eyes while eating these and imagine the scenario I've laid out, it CAN, I tell you!

Provided by Christmas Carol

Categories Caribbean

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 corn tortillas
24 peeled raw jumbo shrimp (about 1 pound)
1 tablespoon caribbean jerk seasoning
2 cups thinly sliced green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped fresh cilantro
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Steps:

Coat a large nonstick skillet with nonstick cooking spray heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden brown in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
To assemble tacos: Top each corn tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat.

SHRIMP TACOS WITH CUCUMBER SALAD

Shrimp Tacos With Cucumber Salad image

This recipe came from Womans Day Magazine... the tacos are delicious and easy to make... I substituded the Caribbean Jerk with Adobo (and another time with Lemon Pepper Seasoning) both worked out great...

Provided by ingridmv

Categories Lunch/Snacks

Time 30m

Yield 2 Tacos, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups kirby cucumbers, sliced
1/2 cup radish, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons rice wine vinegar
8 corn tortillas
24 raw jumbo shrimp, peeled (about 1 lb.)
1 tablespoon caribbean jerk seasoning (or Adobo)
2 cups green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

Steps:

Salad: Combine ingredients in a bowl. Set aside.
Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.
To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

SHRIMP TACO SALAD

Shrimp Taco Salad image

I created this main-dish salad to satisfy our family's love of shrimp. It has lots of contrasting textures, including firm taco-seasoned shrimp, crispy tortilla strips and hearty black beans. A convenient bag of salad greens cuts down on prep time, so I can have this meal ready in half an hour. -Ellen Morrell, Hazleton, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 envelope taco seasoning, divided
1/2 cup plus 3 tablespoons olive oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons diced green or sweet red pepper
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 corn tortillas (6 inches), cut into 1/4-inch strips
1 can (15 ounces) black beans, rinsed and drained
1 package (8 ounces) ready-to-serve salad greens
1 medium tomato, chopped
2 cups (8 ounces) finely shredded Colby-Monterey Jack cheese

Steps:

Place shrimp in a large bowl; sprinkle with half of the taco seasoning. Set aside. In a small bowl, whisk 1/2 cup oil, onion, vinegar, green pepper, garlic, coriander and sugar; set aside., In a large skillet, heat remaining oil over medium-high heat. Add tortilla chips; stir-fry until golden. Drain on paper towels. Sprinkle with remaining taco seasoning. In same skillet, cook and stir shrimp 8-10 minutes or until shrimp turn pink., In a large bowl, combine beans, salad greens, tomato, shrimp and tortilla strips. Just before serving, whisk dressing and pour over salad; sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 383 calories, Fat 27g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 3g fiber), Protein 18g protein.

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