Grilled Shrimp Tacos with Mango Avocado Salsa

Grilled Shrimp Tacos with Mango Avocado Salsa could be just the dairy free and pescatarian recipe you've been looking for. For $3.54 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 573 calories, 31g of protein, and 28g of fat. This recipe from Simply Recipes has 183 fans. Head to the store and pick up skewers, flour tortillas, jalapeno pepper, and a few other things to make it today. It will be a hit at your The Fourth Of July event. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Plenty of people really liked this main course. Overall, this recipe earns a spectacular spoonacular score of 86%. Grilled Jerk Shrimp Tacos with Mango and Avocado Salsa, Shrimp Tacos with Mango Avocado Salsa, and Shrimp Tacos with Avocado, Mango and Pineapple Salsa are very similar to this recipe.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 If you are starting with frozen shrimp, put a quart of cold water in a large bowl and add a tablespoon of salt. Stir until the salt is dissolved. Add the shrimp and several large ice cubes. Let sit until defrosted (keep ice in the water). If your shrimp is fresh or already defrosted, if you want you can put the shrimp in salty water for 15 minutes or until you are ready to thread skewers and grill the shrimp.2 Prepare the salsa. Place the chopped mango, avocado, red onion, jalapeño in a bowl. Sprinkle with salt and gently toss with fresh lime or lemon juice. Add fresh cilantro (if using) right before serving.3 Prepare your grill for high direct heat (you'll know it's hot enough when you can hold your hand 1 inch above the grill grates for 1 second). 4 Use two bamboo skewers at a time to thread the shrimp.  This will make it easier to turn and keep the shrimp from spinning on the skewer. Starting at the big end of the shrimp, hold the shrimp in a tight spiral like the shape of an apostrophe. Starting at the large end of the shrimp, thread the 2 skewers through the shrimp, starting at the big end and going through the smaller end, right before the tail section.Thread 3 to 4 or more on a skewer, depending on how long your skewers are, leaving a little space between each shrimp so that the shrimp cook evenly.Brush shrimp with a thin coating of olive oil on both sides. 5 Brush hot grill with a wadded up paper towel soaked in olive oil. Place the skewers of shrimp on the hot grill. Grill for 2-5 minutes per side, depending on how hot your grill is and how big your shrimp are. The cut end of the shrimp will change from translucent to opaque as it cooks. It's done when it is just barely opaque. Take it off the grill. Don't overcook or your shrimp will be rubbery!Remove the shrimp from the skewers when they are still relatively hot (they'll slide off better when warm).6 Warm your tortillas. Depending on the type of tortilla you are using (flour tortillas work well, as do soft white corn tortillas), you can put them on the grill for a few moments to toast them just a little on each side. You can also warm tortillas in a microwave (works well to soften them), or in a frying pan. If warming corn tortillas in a frying pan, it helps to add a little oil to the pan.To serve, place a few shrimp in the center of a tortilla and top with mango avocado salsa!

 

Step by step:

1. 1 If you are starting with frozen shrimp, put a quart of cold water in a large bowl and add a tablespoon of salt. Stir until the salt is dissolved.

2. Add the shrimp and several large ice cubes.

3. Let sit until defrosted (keep ice in the water). If your shrimp is fresh or already defrosted, if you want you can put the shrimp in salty water for 15 minutes or until you are ready to thread skewers and grill the shrimp.2 Prepare the salsa.

4. Place the chopped mango, avocado, red onion, jalapeño in a bowl. Sprinkle with salt and gently toss with fresh lime or lemon juice.

5. Add fresh cilantro (if using) right before serving.3 Prepare your grill for high direct heat (you'll know it's hot enough when you can hold your hand 1 inch above the grill grates for 1 second). 4 Use two bamboo skewers at a time to thread the shrimp.  This will make it easier to turn and keep the shrimp from spinning on the skewer. Starting at the big end of the shrimp, hold the shrimp in a tight spiral like the shape of an apostrophe. Starting at the large end of the shrimp, thread the 2 skewers through the shrimp, starting at the big end and going through the smaller end, right before the tail section.Thread 3 to 4 or more on a skewer, depending on how long your skewers are, leaving a little space between each shrimp so that the shrimp cook evenly.

6. Brush shrimp with a thin coating of olive oil on both sides. 5 

7. Brush hot grill with a wadded up paper towel soaked in olive oil.

8. Place the skewers of shrimp on the hot grill. Grill for 2-5 minutes per side, depending on how hot your grill is and how big your shrimp are. The cut end of the shrimp will change from translucent to opaque as it cooks. It's done when it is just barely opaque. Take it off the grill. Don't overcook or your shrimp will be rubbery!

9. Remove the shrimp from the skewers when they are still relatively hot (they'll slide off better when warm).6 Warm your tortillas. Depending on the type of tortilla you are using (flour tortillas work well, as do soft white corn tortillas), you can put them on the grill for a few moments to toast them just a little on each side. You can also warm tortillas in a microwave (works well to soften them), or in a frying pan. If warming corn tortillas in a frying pan, it helps to add a little oil to the pan.To serve, place a few shrimp in the center of a tortilla and top with mango avocado salsa!

Nutrition Information:

covered percent of daily need