Garlicky Shrimp-Cilantro Tacos (Tacos De Camarones Al Mojo De Aj

Submitted by Stephanie Y.

"This is party food from the Cinco de Mayo Party article in Sunset magazine. Recipe courtesy Thomas Schnetz the owner of a popular Oakland restaurant. If you like garlic, and you like shrimp, you'll love this recipe!"

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 16 tacos
• Serves: 8

ingredients

• 1⁄4 cup vegetable oil
• 1 lb white onion, peeled and thinly sliced
• 2 -3 serrano chilies, stemmed, seeded, and thinly sliced
• 4 tablespoons butter
• 3 tablespoons finely chopped garlic
• 2 1⁄2 lbs shrimp, peeled, deveined, and halved lengthwise (21-25 per lb.)
• 1 cup coarsely chopped fresh cilantro
• kosher salt
• 16 corn tortillas, warmed
• 2 limes, cut into wedges

directions

1. Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
3. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
4. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
5. Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.

Reviews

[Dr. Jenny]

DH and I made these tacos for lunch today and loved them. I halved the recipe (using 1 lb of shrimp), with the exception of the serrano peppers, of which I used 2. The only other modification is that we used olive oil in place of vegetable oil. I will definitely make these tacos again. Both DH and I prefer flour tortillas, so that is what I will use next time (I had corn tortillas on hand from another recipe). The freshly squeezed lime juice over the top is a must. Thanks for this keeper--it makes me think of warmer days!

 

[Jekase]

I tried this recipe first by seeing in Sunset Magazine as well. It is one our family favorites. I would suggest, after reading one of the reviews, DON'T use precooked shrimp. I use the large ez-peel shrimp. I also serve these with Jack cheese and shredded cabbage. I quickly fry the corn tortillas just to make them slightly crispy. Thanks for printing this - I lost my magazine and we're having them this evening.

 

[TexasKelly]

Hubby & I thought this was excellent! I cut the recipe in half and used flour tortilla's but besides that I didn't change anything. This really does not need tweaking in my opinion, it is just perfect the way it is. Thanks for posting.

 

[MatahnasMom]

This was absolutely delicious! I made it for a family dinner and they were completely devoured. I added a dash of chile powder and a dash of cumin, used extra garlic because we all love garlic, and used a sweet onion. The flavors were wonderful and everyone in my family will be making this one again.

 

[DanielleO]

We used already cooked shrimp and probably heated them for a little too long, but it was still good. Also, we cut the recipe in half, but the shrimp cooked down quite a bit so we should have added more. We will definitely do this again! Thanks!