Cilantro Lime Shrimp Tacos? Wahoo! Well just hold your horses amigo, there’s more. (Yes, a giveaway at the end…but read on…read on!)
When OXO offered me gadgets, new gadgets that I didn’t already have, I jumped. And THEN I noticed, the shrimp. 5 lbs of shrimp from Eastern Seafood Company shipped to me! Straight up heaven. You see, I have a kitchen gadget problem. I have a * f e w * (whispered oh-so-quietly so the husband doesn’t hear).
To be honest, when I started taking photos of my new loot, my husband suggested I should just BURY myself under all of my OXO accessories to emphasize a certain point. I am not quite sure WHAT it is he was referring to. Ahem.
Shrimp Tacos… or if your family gets creative in the middle of a meal, Shrimp Taco bowls.
These shrimp were large and delicious and look what they came packed in…
The former science teacher had fun for about half an hour with her kids. Thanks Eastern Seafood Company! (Who knew this would qualify as a Kitchen AND Playroom post?!)
So I started asking all of you what you would make and you said, “Fried rice!” “Stir Fry!” “Scampi!” It was like Forrest Gump all over again.
And I heard all of you, I really did, but I went rogue. I had to. The reason? I REALLY wanted to eat some shrimp, tucked neatly on guacamole, and topped with our secret white sauce and a little cotija cheese. Yes, I did. Enjoy!
Cilantro Lime Shrimp Tacos
Click to print out recipe Cilantro Lime Shrimp Tacos.
- 22 large shrimp – tails on, cleaned, deveined and rinsed
- 5 limes – juiced
- 1/4 cup cilantro, finely chopped
- 1/4 olive oil
- 5 garlic cloves, minced
1) Place the frozen shrimp in the OXO colander bowl combo and fill with cool water. Let the shrimp sit for about 5 minutes. Use the OXO shears and cut down the back of the shrimp. Pull the shell off up to the end of the tail, leaving about an inch on at the end. These shears make the job quick and painless. Remove the vein across the back (which is actually digestive material, but we won’t go there.)
2) Add the lime juice, cilantro, olive oil and garlic into a Ziploc bag, close and shake. Add shrimp. Release extra air out of the bag and place into the fridge for 2 hours. The lime juice will partially cook the shrimp.
3) Place shrimp on a skewer. Spear each shrimp’s head and tail to secure them.
4) Grill over medium heat. Approximately 3 minutes per side.
- 4 avocados
- 1/2 cup fresh salsa
- 1/2 lime, juiced
- 1/2 tsp garlic salt
Yes, I just released one of my kitchen secrets. I used to buy tomatoes, cilantro, onions or shallots, jalepeños, and more for my guacamole. And now I just buy my favorite fresh salsa. Guess why? It has all of those ingredients chopped up and in the PERFECT proportions. Add the lime juice and garlic salt to suit your personal taste.
- 1/2 c plain yogurt
- 1/2 c mayo
- 1/2 lime, juiced
- Splash of Tapatio
Add all ingredients together in a small mason jar, add lid and tighten. Shake. Shake. Shake. It’s ready.
Taco Table Supplies
- White Sauce
- Fresh Salsa
- Tapatío (or your favorite hot sauce)
- Cotija cheese (a MUST)
- Spanish rice
- Black beans
- Corn tortillas
As you will see, these started out as tacos at our table and then everyone got their own ideas. One plate went “tostada” style. Another plate went for shrimp and rice and beans. My husband went for the Shrimp Taco Bowl (maximum shrimp potential), which I have to admit, was delicious! It was a shrimp feast and everyone ate every last shrimp that we prepared.
This was an incredible batch of tools, even by OXO standards. I cannot say enough about the Flexible Kitchen and Herb Snips. I know the intention was to cut my cilantro with them, which I did. These snips made the shrimp cleaning so easy I forgot to try out the actual Shrimp Cleaner (which my husband used and swears by now). They were sharp and got right in there. I LOVED these most.
For this recipe we also used the reamer for the limes. The handle was easy to grasp and the resulting juice was impressive.
We also used the tongs for grilling and the 3 piece bowl and colander set. These tongs were my first pair with the silicone heads and now I grab for them first when cooking. The bowl set was brilliant for defrosting the shrimp because you were able to pull the shrimp straight out of the water and then refresh it. No mess. No lost shrimp down the drain.
We didn’t used the Silicone Steamer for this recipe, but it is absolutely fantastic. I have always used one of those crazy metal steamer expanding disks that you place on the bottom of the pot. Somehow I ALWAYS manage to burn myself. With the Silicone steamer, the handles hang over the top of the pot so they are easy and safe to grab. I also like that it doesn’t sit flat on the bottom of the pot, there are raised feet that keep the basket at a great height for steaming. We steamed edamame, broccoli and cauliflower using the basket and it is one of my new kitchen favorites.
A BIG thank you to OXO. To buy these and our other favorite OXO tools, visit our OXO Tools Store. (Note: I personally own all of these items and use them daily in my kitchen. You will see that I truly LOVE their products.)
Eastern Fish Company, one of the world’s largest importers and marketers of shrimp, began in 1974 primarily as a fish and crab trading company sourcing products from Alaska and Canada. By 1982, the company re-directed its focus to the burgeoning farm-raised shrimp industry and began supplying fresh, consistent, premium quality farm-raised and wild-caught shrimp. These are absolutely beautiful and so FRESH tasting.
….and now DRUMROLL…. you can WIN
- Shrimp Cleaner
- Flexible Kitchen & Herb Snips
- Silicone Steamer
- Wooden Lemon Reamer
- 3 Piece Bowl and Colander Set
- 12″ Tongs with Silicone Heads
- $100 Visa Gift Card from the NFI Shrimp Council
Ok, now you can drool over the tacos one more time, pin them for later and then visit the other amazing blogs who also participated in this event! The blogs with * next to them have previously been featured on BonBon Break.
A Zesty Bite
Coconut and Lime
Created by Diane
Foxes Love Lemons*
Garnish with Lemon
Growing up Gabel
Jeanette’s Healthy Living
Julie’s Eats and Treats
Lemons for Lulu
My Man’s Belly
Peanut Butter and Peppers
Peas and Crayons
Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake*
ABOUT VAL: As the Editor-in-chief of BonBon Break, Val loves finding great content to share with their readers.
A former middle school science/math/tech teacher, she put her career on hold to be at home with her son and daughter on an island in the Pacific Northwest.
When Val breaks away from her keyboard, she enjoys gardening, cooking, hiking, camping, photography, tidepooling, sailing and potlucks. She gets a kick out of combing the web for recipes and making them gluten free so she can share meals with her husband, family and friends. She is a tech-gadget geek who is poked fun at, but it doesn’t bother her a bit. Combining her love of photography, tech and graphics to create new, fun content for her sites quenches her “thirst” for integrated technology. Read more from Val on BonBon Break.
This post was written by Val Curtis exclusively for BonBon Break Media, LLC. She was gifted the shrimp and OXO tools mentioned within the post, but all opinions are her own.