Spicy Shrimp Taco Recipe
Because the ingredients are the key points of the recipe, if some of your guests can't eat spicy foods, please meet me at the bottom of the content. Let's not waste any more time and jump right into the recipe:
Ingredients
- 1/2 pound large raw shrimp tail-off, peeled, deveined
- 3 garlic cloves
- 2 tbsp. olive oil
- 1 tbsp. butter
- Lemon juice half a lemon
- 1 fresno pepper
Spice
- 1 1/2 tbsp. paprika powder
- 1 tbsp. chili flakes
- Salt and pepper to taste
Serve with
- 2 tbsp. parmesan cheese
- 1 large tomato chopped with small cubes
- 1 onion chopped with small cubes
- 1/2 cup parsley chopped
- Lemon cut into 4 equal parts
- 6 low-carb taco tortillas 2 per serving
Instructions
- Put thawed shrimp in a bowl and add all the spices (except chili flakes). Mix them gently and set aside.
- Chop garlic cloves into extra-thin slices or grate them. Chop 1 tbsp of parsley and the Fresno pepper into small cubes.
- Heat a pan and add olive oil. Add the shrimp one by one and fry both sides. Make sure you don't overcook them because they'll continue cooking during the rest of the process.
- Remove the shrimp from the pan and add the garlic to the same oil.
- Fry the minced garlic and add chili flakes, frying them together without burning them.
- Add butter and mix well while frying. Then, add salt and lemon juice. Let them fry together until the sauce thickens.
- Add the fried shrimp to the sauce and cook them together. Finally, add 1 tbsp of chopped parsley.
- Place the "Serve with" ingredients in separate bowls and use them to make shrimp tacos.
Nutrition
Serving: 1gCalories: 363kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 12gTrans Fat: 0gCholesterol: 117mgSodium: 900mgFiber: 6gSugar: 5g
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