Firecracker Shrimp Mini Tacos

Colorful and full of flavor, these little appetizers are a good-for-you option on the appetizer buffet.

Serves: 10Prep: 30 minutesCook: 5 minutesTotal: 35 minutes

Serves: 10

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons Sriracha sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 package (12 oz.) 60-80 count frozen (thawed) raw shrimp, peeled and deveined
  • 10 mini flour tortilla taco boats, warmed as directed
  • 1 medium avocado, chopped
  • 1 medium tomato, seeded and chopped
  • 1/2 cup shredded carrot
  • 1/4 cup chopped fresh cilantro

Directions

  • In medium bowl, stir together vegetable oil, lime juice, Sriracha sauce, salt and garlic. Stir in shrimp. Cover and refrigerate 15-30 minutes.
  • Heat 10” skillet over medium heat. Drain shrimp, reserving liquid. Cook and stir shrimp 3-4 minutes or until pink. Remove shrimp from pan. Stir in reserved liquid; heat to boiling. Pour over shrimp.
  • Divide shrimp among tortilla boats. Top each with avocado, tomato, carrot and cilantro.

Recipe Information

Serves: 10

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons Sriracha sauce
  • 1/2 teaspoon salt
  • 2 cloves garlic, finely chopped
  • 1 package (12 oz.) 60-80 count frozen (thawed) raw shrimp, peeled and deveined
  • 10 mini flour tortilla taco boats, warmed as directed
  • 1 medium avocado, chopped
  • 1 medium tomato, seeded and chopped
  • 1/2 cup shredded carrot
  • 1/4 cup chopped fresh cilantro

Directions

  • In medium bowl, stir together vegetable oil, lime juice, Sriracha sauce, salt and garlic. Stir in shrimp. Cover and refrigerate 15-30 minutes.
  • Heat 10” skillet over medium heat. Drain shrimp, reserving liquid. Cook and stir shrimp 3-4 minutes or until pink. Remove shrimp from pan. Stir in reserved liquid; heat to boiling. Pour over shrimp.
  • Divide shrimp among tortilla boats. Top each with avocado, tomato, carrot and cilantro.