Broiled shrimp? Why didn’t I think of this? This is hands down the easiest and most delicious shrimp taco recipe I have ever tried at home.
Perhaps it was the urge for something that seemed somewhat tropical on the spring-ish day; sunny skies with 50 degrees and it seemed like summer this past saturday (even though there is still a foot of snow on the ground). I was inspired by a recipe I found in my latest issue of Martha Stewart’s Living . I switched it up a bit by adding the black bean and corn salsa. Since it is still too cold to grill, I liked the idea of “grilling” them under the broiler.
Broiled Shrimp Taco Ingredients:
12 6 inch corn tortillas
1 1/2 pounds large shrimp (peeled and deveined).
1 medium red onion(chopped)
1 can black beans
1 cup corn (frozen will do) if it is out of season.
1 tablespoon minced peppers (or jalapeño ). Remove the seeds.
1 1/2 teaspoons corse sea salt.
1/4 cup chopped cilantro
Assorted garnish ideas:
lime or lemon wedges
Here is what you do:
I would make the salsa ahead of time. You can make whatever kind you like, but I like the chunkiness of this, it adds a lot to the tacos.
Black bean salsa:
Mix in a bowl: black beans, corn, chopped red onion , hot peppers, cilantro, corn. Squeeze lime. Let stand.
1. Preheat broiler with rack 6″ from top. Arrange tortillas in overlapping rows on a baking sheet. Broil until blistered in spots, one minute. Watch carefully so they don’t burn. Flip and do the other side about 30 seconds more. Remove from oven and stack and cover in a nice clean dishtowel to keep warm.
2.Toss shrimp with olive oil, pepper to taste, salt, and a handful of chopped cilantro. Transfer to a baking sheet and & broil for about 6-8 minutes (checking them and tossing them around throughout so they cook evenly). /You will know shrimp is cooked with it is not opaque .It should be “grilled” on the outside but not too tough that it is overcooked.
Enjoy with whatever toppings you like! I like the DIY station idea, where everyone can make their own. It allows everyone to add what they like, and leave out what they don’t.