Shrimp Tacos with Spicy Sriracha Mayo

By Oat&Sesame
February 9, 2017
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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.


Serves: 4-6

Spicy Sriracha Mayo

  • 3/4 cup mayo
  • 1/4 cup Sriracha sauce
  • 1 lime, zested and juiced
  1. In a bowl, combine all of the ingredients and mix well. Store up to 2 weeks in the fridge.

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
  1. Pat each shrimp dry with a paper towel.
  2. Coat each side with the seasoning mixture.
  3. Add 1 tbs canola oil to a pan/griddle. Heat on medium-high.
  4. Once hot, add shrimp and sauté until cooked. About 1 - 2 minutes per side.
  5. Squeeze the juice of half a lime over the shrimp and serve.
  6. Fill your pink tacos with all your prepared toppings, shrimp, more cilantro, cheese, etc.

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Condiment|Seafood|Make Ahead|Serves a Crowd|Valentine's Day|Gluten-Free|Side|Entree