Summer is time for light, easy to prep meals. It’s not time for slaving over a hot pot of stew or a running oven! This recipe was on the table in about 20 mins and it was delicious!
Garlic Shrimp Tacos
Chopped Garlic – used about 2 tablespoons
Medium Shrimp – I had about a lb to feed 4 people
Red onion – sliced (about a half of a small onion)
Cilantro – a small handful, with leaves torn
Juice of a lime
Heat skillet on medium. Add oil and when hot, add a couple tablespoons of chopped garlic. Don’t skimp on the garlic, it makes it delicious. Once garlic has been cooked for a minute, add the shrimp. After about 3 minutes of cooking the shrimp, throw in a half of a small red onion, sliced thin. Let the onion and shrimp cook together until the shrimp is pink and cooked through. Season with salt and pepper. The last minute, add the torn cilantro and juice of a lime. Then serve on hot flour tortillas with Watermelon Tomato Salad (see below). (Usually, I just wrap a stack of tortillas in a wet paper towel and microwave for 30-60 seconds – depending on how many I’m making.)
Since I had tail-on shrimp, I just de-tailed them once they were done cooking and I was piling the shrimp on the tortillas.
Watermelon Tomato Salad
1/2 cup diced seedless watermelon
1/2 cup diced tomato
1/4 cup diced seedless cucumber
2 radishes – finely diced
2 tablespoons red onion – finely diced
chopped fresh cilantro
Champagne Vinagrette – I use the store bought Girard’s (in the fancy glass diamond shaped bottle)
Mix first 6 items together in medium bowl. Add a few tablespoons of dressing and mix. Taste and add more dressing and S&P, if desired.
This salad is delicious on it’s own, it’s really a great summer taste. Would be good on a bed of bibb lettuce.
The hot tortilla and shrimp are perfect with the cool salad on top. Definitely a dinner win.