The spicy and fresh flavors of the Gulf are all wrapped up together in these drunken fish tacos.
Recently I devoured the Drunken Shrimp Tacos at Cowgirl Kitchen in Rosemary Beach and it reminded me of how much I love those spicy and fresh Gulf flavors all infused together and wrapped in a taco! So, I created the recipe to share with you below.
I used to cook all of the time when my family was under one roof, but due to the sale of our home on 30A, our current situation has us spread from Pensacola’s East Hill, to our beach house in Miramar Beach. 
I’m excited to announce that:
We do have a home site and plans that passed neighborhood construction requirements in Grayton Beach on Western Lake! Check out that view below. I’m ready!
With 20 years of living in and eating all over SouthWalton under my belt, parents living in the area since 1992 as well, I can honestly say that I enjoy sharing my food news, recipes and community events with you. This blog was the first of its kind on 30A over 8 years ago, and though hundreds exist now, I still find joy in what I am doing and will keep on doing it until I don’t!
If you are planning a beach weekend and want to cook effortlessly at home, then visit Cowgirl Kitchen in Rosemary Beach or Cowgirl Kitchen in Seagrove to pick up take-out casseroles (awesome sausage balls like my kids grew up eating… above), that you’ll just need to heat and eat. They are also the go to resource for Thanksgiving, and casual catered events. And the inspiration for my Cowgirl Drunken Shrimp Tacos recipe.
Click here for the spicy pink mayo recipe.
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Flavors of the Gulf: Drunken Shrimp Tacos
- Total Time: 25 minutes
- Yield: Serves 8
- Diet: Pescatarian, Omnivore
Description
Grilled shrimp tacos with a spicy kick.
Perfect for a summer weeknight dinner.
Ingredients
- 3 tbsp white tequila
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch cayenne pepper
- 2 cloves garlic (minced)
- 1 lime (juiced, plus 2 limes cut into wedges)
- Good olive oil
- 32 medium fresh Gulf shrimp (peeled and deveined)
- Kosher salt and freshly cracked black pepper
- 1/4 cup (60 ml) chopped fresh cilantro
- Nonstick cooking spray
- 16 corn or flour tortillas (I like flour and buy them hand made from the farmers market)
- 1 cup (237 ml) finely grated fresh Parmesan
- 2 vine tomatoes (diced)
- 3 cups (710 ml) shredded iceberg lettuce
- Cotija cheese and/or White Sharp Cheddar grated
- Lime wedges
- Chopped fresh cilantro
Instructions
- For the shrimp:
- Soak 8 bamboo skewers in water, or use metal skewers.
- In a large mixing bowl, combine tequila, cumin, paprika, cayenne, garlic, lime juice, and olive oil. Add shrimp and toss to coat. Sprinkle with salt and pepper.
- Thread 4 shrimp per skewer.
- Heat a grill, grill pan, or flat top. Place shrimp skewers on the grill and cook until pink and charred, 40 to 50 seconds.
- Remove from grill, set on a platter. Add cilantro and squeeze lime juice over shrimp.
- For the spicy pink mayo:
- For the tacos:
- In a large nonstick saute pan or on a flat grill top, warm a tortilla 30 seconds per side. Lightly coat one side with Parmesan cheese.
- Warm through, flip, and toast cheese side down for 15 seconds. Repeat with remaining tortillas.
- To assemble:
- Place a skewer of shrimp on a doubled-up tortilla (cheese side up). Remove the skewer.
- Top with diced tomato, iceberg lettuce, Cotija and/or White Cheddar cheese, spicy pink mayo, lime, and cilantro. Serve with black beans.
Notes
- For extra smoky flavor, grill the shrimp over medium-high heat until slightly charred.
- To make ahead, marinate the shrimp for up to 2 hours before grilling.
- Substitute mango salsa for the diced tomatoes and iceberg lettuce for a sweeter flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
What type of shrimp should I use for the Drunken Shrimp Tacos?
For the best flavor, use fresh Gulf shrimp, as they tend to have a sweeter taste and firmer texture that complements the spices.
How spicy are the Drunken Shrimp Tacos, and can I adjust the heat level?
The heat primarily comes from the spices used in the marinade; you can adjust the amount of cayenne pepper or omit it entirely if you prefer a milder taco.
What type of tortillas work best for these tacos?
Corn tortillas are recommended for their authenticity and ability to hold the shrimp and toppings without falling apart.
