Past Recipes
Shrimp Tacos

Shrimp Tacos with Corn and Tomato Salsa

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When there are shrimp tacos on the table, we know it’s going to be a good night. Our seasonal take on this Mexican classic features warm corn tortillas stuffed with chili-rubbed shrimp and topped with a summery salsa of charred corn and tomatoes. Paired with an ice cold cerveza, this dish will transport you straight to Tulúm.
  • < 600 Calories
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

  • shrimp
    • 8 ounces
    • shrimp
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • garlic powder
    • 1/2 teaspoon
    • garlic powder
  • ears corns
    • 2
    • ears corns
  • red onion
    • 1
    • red onion
  • cherry tomatoes
    • 1 cup
    • cherry tomatoes
  • lime
    • 1
    • lime
  • jalapeño
    • 1
    • jalapeño
  • corn tortillas
    • 6
    • corn tortillas
  • unsalted butter
    • 2 packets
    • unsalted butter
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Marinate Shrimp

    Marinate Shrimp

    Preheat oven to 425°F. Pat shrimp dry with paper towel and halve crosswise. Place on a large plate and season with spice mix, ½ teaspoon salt and pepper as desired. Set aside to marinate at room temperature for about 10 minutes.
  2. Prepare Ingredients

    Prepare Ingredients

    While shrimp marinate, shuck corn, discarding husks and silk, and slice kernels off cobs into a medium bowl. Peel onion and cut into small dice. Rinse remaining produce. Halve tomatoes. Halve lime. Halve jalapeño lengthwise and using a knife tip, discard seeds and finely chop as much as desired.
  3. Warm Tortillas

    Warm Tortillas

    Stack tortillas, wrap in foil, and place in oven to warm until ready to use.
  4. Make Corn Salsa

    Make Corn Salsa

    While tortillas warm, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add corn, onion, and jalapeño. Season with ¼ teaspoon salt and cook until softening, about 5 minutes. Transfer to a large bowl, add tomatoes and juice of 1 lime, and toss to combine. Taste and add more salt and pepper as needed.
  5. Cook Shrimp

    Cook Shrimp

    Wipe pan from corn clean, add butter, and return to medium-high heat. When butter is foamy, add shrimp and cook until opaque and just pink, 1-2 minutes per side.
  6. Plate Tacos

    Plate Tacos

    Top tortillas with cabbage, then shrimp, and finish with a small spoonful of corn salsa. Serve with remaining corn salsa and enjoy your terrific taco night!
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