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Sunshine State Shrimp Taco


  • Author: Rico "Uncle Chico" Gubernick
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound Trader Joe’s 16 oz. coconut shrimp (using 4 shrimp per taco)
  • 1 cup Mexican Crema
  • 2 tbsp. Sunshine State of Mind rub
  • 2 key limes
  • Half a head of shredded purple cabbage
  • 1 cup diced pineapple
  • 1 cup diced mango
  • 2 tbsp. diced red onion
  • 1 serrano chile, finely diced
  • Handful of cilantro leaves finely minced
  • Salt and pepper to taste
  • 1 clove garlic, finely minced
  • 1 tsp. honey
  • Micro radish salad from Whole Foods
  • Yellow corn tortillas (fresh is best, but any good store bought works too)

Instructions

  1. Cook shrimp per box instructions in an air fryer or oven.
  2. Heat tortillas to get a little char.
  3. To make crema, add zest of one key lime and juice to 1 cup Mexican crema (I love Caqique brand).
  4. Add in Sunshine State of Mind rub.  This is totally to taste, but I used about 2 tbsp. for 1 cup.  If you want a little heat, add a few drops of Valentina hot sauce or Cholula. Spread a nice layer to cover the tortilla.
  5. Add shredded cabbage on top of the crema.
  6. Top cabbage with 4 shrimp with the tail cut off. You can also cut them into chunks for easier eating, but I think the whole shrimp is more stunning for presentation.
  7. To make the salsa, dice the mangos and pineapple to even small chunks and mix it with chopped onion, finely minced garlic, cilantro, serranos (remove ribs and seeds if you don’t like it too spicy). Add juice of lime and honey and mix to combine evenly. Add salt and pepper to taste.
  8. Top shrimp with salsa and lime dressed micro radish salad.
  9. Serve with lime wedges and an ice cold drink. I recommend the Grilled Grapefruit Paloma from Shannon at Big Green Egg Foodie with Robyn’s rub as a rimmer.
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