Make Ahead

Shrimp Tacos with Spicy Sriracha Mayo

February  9, 2017
4 Stars
Photo by Oat&Sesame
Author Notes

When Valentine's Day falls on a #TacoTuesday, you make PINK Tacos! Tinted with natural beet food coloring and filled with shrimp and spicy Sriracha mayo. —Oat&Sesame

  • Serves 4-6
  • Spicy Sriracha Mayo
  • 3/4 cup mayo
  • 1/4 cup Sriracha sauce
  • 1 lime, zested and juiced
  • Seasoned Shrimp Tacos
  • Homemade Tortillas (recipe on blog)
  • 24 jumbo shrimp peeled and deveined, tails removed (about 1 lb)
  • canola oil
  • squeeze of ½ lime
  • Seasoning:
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • fresh ground pepper to taste
In This Recipe
  1. Spicy Sriracha Mayo
  2. In a bowl, combine all of the ingredients and mix well. Store up to 2 weeks in the fridge.
  1. Seasoned Shrimp Tacos
  2. Pat each shrimp dry with a paper towel.
  3. Coat each side with the seasoning mixture.
  4. Add 1 tbs canola oil to a pan/griddle. Heat on medium-high.
  5. Once hot, add shrimp and sauté until cooked. About 1 - 2 minutes per side.
  6. Squeeze the juice of half a lime over the shrimp and serve.
  7. Fill your pink tacos with all your prepared toppings, shrimp, more cilantro, cheese, etc.

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