I have the opportunity to work from the comforts of my home when I don’t have in person meetings. Which is great, but sometimes it means I don’t take the time I should for lunch. I do however usually cook something with whatever I have around the kitchen.

Last week I was craving a taco and had shrimp in the freezer (courtesy of my local BJs. If you have read the Lemon Garlic Chicken recipe, you know this isn’t a shocking detail at all. I’m literally a walking BJs ad.) Here’s the recipe and my interesting techniques likely NOT master chef approved (although I haven’t died yet – just sayin’).

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Quick Shrimp Lunch Taco’s (roughly 10-12 mins)

Ingredients:

  • 1 Tbsp Coconut Oil (See BJs brand – I used this one since it has a hint of coconut flavor – There’s another kind if you don’t like the flavor of coconut by LouAna that doesn’t have any hint of flavor or coconut scent)
  • Shrimp – 4 per Taco (For this recipe I did 14 shrimp – It is what was left in the bag so I could eat extra shrimp as a snack later!) I used frozen Extra Jumbo Uncooked Shrimp (Yep – BJs!).
  • Chopped Onions (literally just two shakes or more or less based on your liking – and remember – working on 10 min quick lunch taco’s – I didn’t have time for cutting an onion)
  • Garlic Powder (about 1 tsp)
  • Parsley (just a pinch aka sprinkle)
  • Pink Salt (just a crack or two – from BJs)
  • Taco Seasoning (1/2 tbsp)
  • Corn Tortillas (I used Guerrero brand – and brace yourself – not from BJs. I got these gems at Shoprite)
  • Any taco toppings you wish to add like avocado, fresh lime wedge to squeeze, jalapenos, corn salsa… anything that tickles your fancy really. I didn’t have anything enticing on hand or time to make corn salsa so I opted to eat the shrimp with corn tortillas alone. I don’t think I would recommend cheese or sour cream. Just doesn’t seem tasty to me.

Now that you have all the players, let’s start with the HOW and some Directions.

  1. Grab your shrimp and place in a small bowl in the sink. Run cold water over the shrimp to thaw them (Pay no attention to the directions on the bag – they don’t tell you to do this) This step is ONLY if you are using frozen shrimp. If not, no need to send them swimming.
  2. The kind of shrimp I get (pictured above) have the shells on, as the water is running to thaw them, peel the shells off and discard. Again – only if you have shells. I get these because they are more cost effective and you can keep the fancy tails on for show in shrimp scampi and the shells add flavor to certain dishes.
  3. Once the shrimp are thawed (takes about the time it does for you to peel) drain the water off and pat the shrimp dry with a paper towel. Toss the shrimp in a bowl.
  4. Place the onion, garlic, parsley, pink salt and taco seasoning in the shrimp bowl and toss to coat (see the coloring – grayish and translucent). wp-1481824491766.jpg
  5. Place the Coconut Oil in the frying pan and place on medium high heat. It melts rather quickly. After two minutes it should be perfectly warm. Toss in the shrimp.
  6. Cook the shrimp until they are pink and white. You do not want translucent or gray looking shrimp. These won’t be delicious unless you are into the raw shrimp thing. I am not. It takes roughly 2-3 minutes per side. Then I toss around for extra good measure. wp-1481824445405.jpg
  7. Warm up the corn tortillas in a frying pan. These ones puff a little when ready. Use high heat for about 30 seconds on each side.
  8. Place shrimp inside tortilla and enjoy! Add anything extra fancy you wish or enjoy as is. I do not recommend flour tortillas with seafood. Just a heads up!

It is a really quick recipe when you don’t have to read through all my commentary.