Tacos de camaron (kam-ah-rohne) are a standard on most Mexican restaurants where I come from. Some people think of them as Shrimp fajitas, others simply shrimp tacos. Any way you look at it, you’re looking at a delicious dinner in a very short amount of time.
Grilling season starts this weekend, and we’ll all be looking towards our burgers, steaks, and chicken. Maybe it’s just me, but I don’t always immediately think of shrimp when I think of grilling. This is something that’s got to change, because they’re a fantastic, and a lot of times, a healthier choice.
I’ve given these giant prawns a Tex-Mex treatment, marinating them in Goya Sazon Liquida, garlic, Camino (or Cumin, as you non-Texans might call it), chili powder, and cilantro.
The chili powder gives just the right amount of heat, while the garlic and cilantro bring brightness and bite to fantastically fresh camaron.
Check back on Friday for a fantastic giveaway that might just have something to do with this recipe!
Shrimp Tacos
Serves 4
Ingredients
2 lbs jumbo shrimp, tail on (I used flash frozen)
1/2 cup Goya Sazon Liquida, or make your own (recipe to follow)
1 tsp Cumin
1 tsp Garlic Powder
1/2 tsp Hill Country Chili Powder (or the chili powder of your choice)
1/2 tsp Kosher salt
For Taco Garnish
Chopped Lettuce
Diced Tomato
Diced Red Pepper (grill in a foil packet, if desired)
Chopped Red or Sweet Vidalia Onion (grill in a foil packet, if desired)
Sour Cream or Crema Fresca
Fresh Cilantro
8-10 Flour tortillas
Directions
Overnight, thaw frozen shrimp in the refrigerator. If using fresh shrimp, you can go straight to marinating.
In a large bowl, combine Goya Sazon Liquida, Cumin, Garlic Powder, Chili Powder, and Salt. Whisk to combine and distribute spices throughout the liquid.
Add shrimp directly to the marinade and refrigerate for at least half an hour, up to 24 hours.
Preheat grill to medium high heat. Discard marinade.
Wrap tortillas in foil and place on the grill. If grilling onions and red peppers in a foil packet, drizzle them with a little olive oil and sprinkle with salt, and then place on the grill first.
When grill comes to full temperature, add shrimp. Grill shrimp for 3-4 minutes on each side.
Remove tortillas from grill and open (carefully, using tongs or oven mitt). Place 2-3 jumbo shrimp in each tortilla. Allow guests to garnish as they choose with lettuce, tomato, grilled onion and pepper, cilantro and sour cream.
Borracho Beans make an excellent side to this dish.
Goya Sazon Liquida
Ingredients
1/4 c. white vinegar
1/2 c. chopped red pepper
2 cloves garlic
1 tsp coriander
1/2 tsp cumin
1/2 tsp tomato paste
salt and pepper to taste
Directions
Combine all ingredients in a food processor or blender and pulse until you have a fairly smooth consistency. Use immediately, or store in an airtight container for up to 5 days.
{ 22 comments… read them below or add one }
Gorgeous photos! I am suddenly starving to death after reading this post and there’s not a shrimp within 100 miles!
I can help with that. Tomorrow though. Make sure you check back!
Oh geeze, now I have a hankering for these gorgeous shrimp tacos *pouty face* I want one and I want it now.
Haha. Well come on over. I’ve still got some.
I love shrimp and those are some mighty gorgeous shrimp. These tacos look like the perfect weeknight meal! Beautiful photo!
Thanks, Jamie. They certainly were. We had dinner on the table in about 10 minutes flat last night. All it took was about 5 minutes of prep work during my lunch hour to get the shrimp marinating.
Beautiful photos. Tacos of any kind seem to be a comfort food for me. These look great!
Melissa, they are for me too. If I’m sick, tired, homesick, whatever – I head straight for the tacos. Breakfast tacos, fajitas, shrimp tacos, you name it.
We love to grill seafood, but like you when it comes to “cookout” food, it’s not what I usually turn to. This recipe is definitley getting bookmarked!
Oh, those tacos look AMAZING! I have some shrimp in the freezer that would be perfect for this dish. Thank you so much for sharing your awesome photos and this recipe.
P.S. The correct pronunciation of “camarón” (accent on the “i”) is [ka-ma-ROWN].
Oh my goodness how I love your Tex-Mex recipes!! Keep them coming!
Ohhh I so need these for Friday dinner. Yum :)
Being Mexican, love Tacos de camarón… but I love with at least, a tradicional twist unknown for many people. Grilled your shrimps as your instructions… but instead of putting some fresh herbs/veggies, put a little bit of fried mashed pinto beans, a little of mayonnaise and a dash of Tabasco, with a little of lime juice… that’s for me the perfect Taco de camarón! :) Hope you can give them a chance!
And now I’m suddenly starving. Those shrimp look amazing, Amber!
actually prefer this kind of meal over a burger; don’t get me wrong, i do love a good burger but when it’s hot like today (when the heat index is at 98 degrees), i prefer something a bit lighter, yet still filling – these are perfect!!
The marinade fir the camarones sounds delish. Tacos w/ grilled meat or fish really are an easy and healthy weeknight dinner option.
This is making me SO hungry! I wish Darron liked shrimp, but alas, he does not. I’m thinking he can have some chicken tacos and I’ll make these for me… Soon :)
Very nice!!!
Ohh just fabulous!!! Pictures are gorgeous!
These look awesome and I LOVE your new layout. Mmm, now I want tacos!
I can’t wait to try these!
These tacos were wonderful. Fixed them last night on the stove instead of grilling and they were so easy. I added a little grated cheese (parmesan, romano and provolone) to top them off. Everyone needs to try these.
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