Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Green Goddess Shrimp Tacos
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 212 mg
- Sodium
- 878 mg
These grilled shrimp tacos get an unexpectedly delicious twist from a creamy avocado green goddess sauce. It’s not a traditional taco pairing, but the combination works surprisingly well. Blended with avocado, cilantro and classic green goddess ingredients, the cool, herbaceous sauce is the perfect counterpoint to the smoky grilled shrimp, which are rubbed with a savory mix of chili powder, cumin and oregano, with cracked coriander seeds adding little pops of citrusy brightness and crunch. Serve the shrimp with warm tortillas and an array of fresh toppings — crisp lettuce, charred sweet corn, tomatoes, fresh herbs and jalapeños — for an easy, build-your-own summer meal.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 597
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 10 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 212 mg
- Sodium
- 878 mg
Ingredients
Spiced Shrimp:
Green Goddess Sauce:
Tacos:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
5 to 6 metal skewers- For the spiced shrimp: Put the shrimp in a medium bowl and sprinkle with salt and pepper. Crack the coriander seeds on a cutting board with the flat side of a chef’s knife; add to the shrimp along with the olive oil, chili powder, cumin and oregano and mix until evenly coated. Refrigerate the shrimp while you make the sauce.
- For the green goddess sauce: Pulse the basil, cilantro, scallions, anchovy and garlic in a food processor until finely chopped. Add the sour cream, mayonnaise, lime juice, avocado flesh, 1 teaspoon salt and a few grinds of pepper. Process until very smooth, scraping down the sides as needed. Season with more salt and pepper if desired. Transfer to a serving bowl.
- For the tacos: Prepare a grill for medium-high heat.
- Thread the shrimp onto 5 to 6 metal skewers and drizzle with olive oil. Drizzle the corn with olive oil and season with salt and pepper. Place the corn on the grill and cook, rotating periodically, until lightly charred all over, about 8 minutes. Grill the shrimp skewers, turning halfway through, until lightly charred and cooked through, 2 to 3 minutes total. Grill the tortillas until lightly charred and pliable, 30 to 60 seconds per side; wrap in foil to keep warm.
- Serve the grilled shrimp with the warm tortillas, green goddess sauce, lettuce, tomatoes, cilantro, basil, jalapeños, Cotija and lime wedges. Cut off the corn kernels and serve with the other toppings.
