Let’s be real. Who doesn’t like the smell of barbeque? Now with relaxed COVID restrictions, this 4th of July will be just like the old times. Friends and family will get together for barbeque parties until the sun sinks away and fire up some fireworks while enjoying the beautiful summer weather.
So this time around, serve your guests that can fit the vibes–BBQ Shrimp Tacos.
Following recipe is a mix-and-match take on flavors that will take 25 minutes to win your family and guests over.
- 3 cups thinly sliced red cabbage (from 1 head)
- 1 cup matchstick carrots
- 3 scallions, thinly sliced
- 1 jalapeño, seeded and finely chopped (optional)
- ¾ tsp kosher salt
- 4 tbsp fresh lime juice (from 2 large limes), divided
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 2 tbsp unsalted butter
- 1 lb. peeled, deveined large raw shrimp
- 2 tbsp Worcestershire sauce
- 1 tsp Creole seasoning
- corn tortillas, warmed
- Lime wedges, for serving
Step 1. In a large bowl, toss Cabbage, carrots, scallions, jalapeno (optional), salt, and 2 tablespoons of lime juice.
Step 2. In a small bowl, stir in the mixture with sour cream, cilantro, and 2 tablespoons of lime juice.
Step 3. Melt butter in a large skillet over high until it starts foaming. Add in shrimp and cook while stirring occasionally until shrimp turn slightly orange (about 2 minutes).
Step 4. Divide shrimp among warm tortillas and top with slaw and sour cream mixture. Serve with lime wedges.