These spicy shrimp tacos with creamy corn salad are seriously delicious. Easy to make, loaded with flavor and perfect any night of the week, your entire family will love these tasty tacos. I like to add cilantro and a fresh squeezed lime juice to mine, but you can add whatever you enjoy most.

Spicy Shrimp Tacos with Creamy Corn Salad - Healthyish Foods

Ingredients Needed for Spicy Shrimp Tacos with Creamy Corn Salad

Shrimp – For this recipe, I used frozen raw jumbo shrimp. Thaw the shrimp in the refrigerator overnight. Peel and devein the shrimp. I also removes the tail for easy eating. You will get about 24 jumbo shrimp per pound which makes between 6-8 tacos. 3-4 shrimp per taco.

Blackening Spice – Combine dried oregano, garlic powder, onion powder, cayenne, paprika, salt and black pepper in a mixing bowl. Toss it with the shrimp making sure they are well coated.

Olive Oil – Heat about one tablespoon of olive in a non-stick skillet so you can cook the shrimp. Make sure they are fully cooked through.

Tortillas – Heat 6-8 medium sized tortillas for this recipe.

Corn Salad – Combine grilled corn kernels, diced jalapeno, mayonnaise, light sour cream, lime juice and salt in a mixing bowl. Mix until well combined.

Cilantro – Option to add fresh cilantro on top of your tacos.

Lime – Option to a add a squeeze of fresh lime juice over the tacos.

Spicy Shrimp Tacos with Creamy Corn Salad - Healthyish Foods

How to Make Spicy Shrimp Tacos with Creamy Corn Salad.

Thaw your shrimp in the refrigerator overnight. Peel and devein them.

Add the shrimp to a mixing bowl and toss them with the blackening spice.

(dried oregano, garlic powder, onion powder, paprika, cayenne, salt and black pepper)

Heat olive oil in a non-stick skillet over medium high heat.

Add the seasoned shrimp and cook for 1-2 minutes per side.

Remove the shrimp from the heat.

Grill your corn. Option to use canned corn instead but be sure to drain it.

In a mixing bowl, combine the charred corn kernels, diced jalapeno, mayonnaise, light sour cream, lime juice and salt. Mix until well combined.

Carefully heat the tortillas over the stovetop and build the tacos.

Add the crispy shrimp, followed by creamy corn salad, fresh cilantro and some fresh squeezed lime juice.

Enjoy.

Storage

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes?

Spicy Shrimp Tacos with Creamy Corn Salad - Healthyish Foods

Spicy Shrimp Tacos with Creamy Corn Salad

These spicy shrimp tacos with creamy corn salad are seriously delicious. Easy to make, loaded with flavor and perfect any night of the week, your entire family will love these tasty tacos.
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Ingredients

  • 1 lb. jumbo shrimp, peel and devein – remove tail
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 6-8 medium tortillas
  • 2 cups corn kernels, lightly grilled remove kernels from cob
  • ¼ cup jalapeno, diced small
  • 1 tablespoon mayonnaise
  • 3 tablespoon light sour cream
  • ½ teaspoon salt
  • 1 tablespoon lime juice, fresh squeezed
  • pinch cilantro, remove stems

Equipment

  • 2 mixing bowls
  • 1 non-stick skillet

Instructions 

  • Thaw the shrimp in the refrigerator overnight. Peel and devein them.
  • Add the shrimp to a mixing bowl and toss them with the blackening spice.
  • (dried oregano, garlic powder, onion powder, paprika, cayenne, salt and black pepper)
  • Heat olive oil in a non-stick skillet over medium high heat.
  • Add the seasoned shrimp and cook for 1-2 minutes per side.
  • Remove the shrimp from the heat.
  • Grill your corn. Option to use canned corn instead but be sure to drain it.
  • In a mixing bowl, combine the charred corn kernels, diced jalapeno, mayonnaise, light sour cream, lime juice and salt. Mix until well combined.
  • Carefully heat the tortillas over the stovetop and build the tacos.
  • Add the crispy shrimp, followed by creamy corn salad, fresh cilantro and some fresh squeezed lime juice.
  • Enjoy.

Nutrition

Serving: 1serving, Calories: 173kcal, Carbohydrates: 19g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 804mg, Potassium: 175mg, Fiber: 2g, Sugar: 3g, Vitamin A: 208IU, Vitamin C: 5mg, Calcium: 77mg, Iron: 1mg