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.
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.
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Flavors of the Gulf: Drunken Shrimp Tacos
- Total Time: 25 minutes
- Yield: Serves 8
- Diet: Omnivore, Pescatarian
Description
Grilled shrimp tacos with a spicy kick. Perfect for a summer weeknight dinner.
Ingredients
For the Shrimp:
- 3 tablespoons blanco tequila
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Pinch of cayenne pepper
- 2 garlic cloves, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- 32 medium fresh Gulf shrimp, peeled and deveined
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/4 cup chopped fresh cilantro
- 2 limes, cut into wedges
For the Spicy Pink Mayo:
- 1 cup mayonnaise, preferably Duke’s
- 1/2 cup Mexican crema
- 2 teaspoons fresh lime juice
- 1 teaspoon light agave
- 1 chipotle pepper in adobo, minced
- 1 tablespoon adobo sauce
- Kosher salt, to taste
For the Tacos:
- Nonstick cooking spray
- 16 corn or flour tortillas
- 1 cup finely grated Parmesan cheese
Garnish:
- 2 vine tomatoes, diced
- 3 cups shredded iceberg lettuce
- Cotija cheese, grated
- White sharp cheddar, grated, optional
- Lime wedges
- Chopped fresh cilantro
For Serving:
- Black beans, optional
Instructions
If using bamboo skewers, soak them in water for at least 20 minutes before grilling. Metal skewers can be used without soaking.
In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and olive oil. Add the shrimp and toss well to coat. Season with kosher salt and freshly cracked black pepper.
Thread 4 shrimp onto each skewer.
Heat a grill, grill pan or flat top over medium-high heat.
Place the shrimp skewers on the hot surface and cook until the shrimp are pink, lightly charred and just cooked through, about 40 to 50 seconds per side, depending on size.
Transfer the shrimp to a large platter. While still warm, squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
In a mixing bowl, combine the mayonnaise, Mexican crema, lime juice, agave, minced chipotle, adobo sauce and a pinch of salt.
Mix until smooth. Taste and adjust with more adobo sauce if you want it spicier. Refrigerate until ready to serve.
Lightly coat a large nonstick sauté pan or flat top with nonstick cooking spray and warm over medium heat.
Place one tortilla in the pan and warm for about 30 seconds on each side.
Sprinkle a thin layer of Parmesan over one side of the tortilla, then flip it cheese-side down. Let the cheese cook until lightly browned and crisp, about 15 to 30 seconds.
Remove from the pan and repeat with the remaining tortillas.
Stack two tortillas together for each taco, keeping the Parmesan-crusted side facing up.
Place one shrimp skewer on top, then gently slide the skewer out so the shrimp stay lined up in the tortilla.
Top with diced tomato, shredded iceberg lettuce, cotija, white cheddar if using, spicy pink mayo, lime juice and chopped cilantro.
Serve immediately with black beans on the side.
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.
