Spring Shrimp Tacos: The Perfect Recipe for a Girls Day In
Aw, Spring! The sun is shining, the wind is blowing, and the flowers are beginning to bloom. Imagine just leaving the salon with the fresh scent of your favorite conditioner lingering in the air. You have a Mani/Pedi appointment in an hour but you arrive about 30 minutes early. You are sitting in the twice sanitized lounge chair wearing your mask and wondering what color to choose - you’re leaning towards plush but then you realized Carolyn in accounting has the same color. Nope! Suddenly, you remember the ladies are supposed to come over for lunch in a few hours. What to cook? You’re thinking of something that is simple, quick, delicious … and pairs well with white wine!
Solution: Spring Shrimp Taco Bowls!
What you will need:
1 lb. Raw Medium Shrimp
Soft Taco Bowls
Broccoli Slaw Mix
Shredded Mozzarella Cheese
Heavy Whipping Cream
Diced Tomatoes
Corn (Drained)
Sour Cream
Fresh Lemon
Seafood Seasoning
Garlic Powder
Salt/Pepper
Prep Time: 40 mins.
Cook Time: 10 mins.
Instructions:
Wash, drain, and pat the shrimp dry. In a mixing bowl, combine whipping cream, a scoop of sour cream, and seasonings. Mix. Cover tightly, and place in the fridge for no less than 30 minutes.
Have a glass of wine!
In a medium skillet, pour shrimp mixture over a medium heat and cook until pink. Don’t worry, the liquid will evaporate. Remove from heat.
Preheat oven on broil.
On a long sheet pan, line up your soft taco bowls. First, add cheese. Then, add broccoli slaw mix, corn, and diced tomatoes. Lastly, add shrimp and top it off with more mozzarella. Oh, and don’t forget to squeeze a little lemon juice for that extra zing!
Place tacos in the oven on broil for about 3 minutes or until golden brown.
Plate! Add some fresh parsley if you’re feeling fancy!
This recipe is absolutely delicious and impressive. It’s ok to serve alone, but if you’re looking for a side dish, an easy broccoli salad will pair perfectly.
Ingredients:
Fresh Cut Broccoli
Bacon Pieces
Sunflower Seeds
Ranch Dressing
Instructions:
Mix!
The ladies are now filled with tacos and memories.
Happy spring to us all!
Sharell Johnson is a freelance Food Journalist, Cookbook Author, and Owner/ Executive Chef of Sharell Cooks, LLC from Columbia, SC. She has a degree in Journalism and is currently an MFA candidate at the University of South Carolina.
