E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Spicy Shrimp Tacos with Avocado Lime Crema Lodge Cast Iron | June 30, 2021 Take taco night outdoors with fresh and bright shrimp tacos made on the grill. Top with an avocado lime slaw and crema for the perfect combo of crunchy and creamy, and serve with your favorite marg. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our Cast Iron Grilling Basket Ingredients Crema: ½ cup sour cream ½ cup heavy cream 2 teaspoons lime juice ¼ avocado ¼ teaspoon salt ⅛ teaspoon cayenne Avocado Lime Slaw: 2 cups purple cabbage, shredded ¼ cup carrot, shredded 3 tablespoons crema Shrimp Tacos: 1 pound large shrimp, peeled, and deveined 2 tablespoons olive oil, divided 1 tablespoon garlic, minced 2 teaspoons lime zest 1 teaspoon salt ¼ teaspoon cayenne 1 jalapeno, sliced ¼ inch rounds ½ red onion, sliced 1 lime, cut in half 6 tortillas Taco Toppings: avocado slaw sliced avocado cilantro lime wedges Directions Crema: Add all the ingredients to a small bowl. Whisk until smooth. Refrigerate until ready to serve. Slaw: Toss the cabbage and carrot with crema. Refrigerate until ready to serve. Shrimp Tacos: Combine 1 tablespoon olive oil, garlic, lime zest, salt, and cayenne in a large Ziploc bag. Mix well and add the shrimp. Refrigerate for 30 minutes. Preheat the grill over medium high heat with the lid closed for 10 minutes. Add the grill basket to the grill and close to heat the basket for 5 minutes. Remove the shrimp and pat dry with paper towels, discard marinade. Toss jalapeno, and onion in the remaining 1 tablespoon of olive oil and sprinkle with salt. Oil the grill basket and add the shrimp, in a single layer and cook undisturbed for 2–3 minutes per side. Remove shrimp and add onion and jalapeno to the basket. Cook for 3-4 minutes undisturbed. Add the shrimp back to the basket and toss with jalapeno and onion. Transfer the grill basket contents to a serving platter. Turn off the grill and place tortillas inside for a couple of minutes to warm up. Assemble the tacos. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Spicy Shrimp Tacos with Avocado Lime Crema Lodge Cast Iron | June 30, 2021 Take taco night outdoors with fresh and bright shrimp tacos made on the grill. Top with an avocado lime slaw and crema for the perfect combo of crunchy and creamy, and serve with your favorite marg. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our Cast Iron Grilling Basket Ingredients Crema: ½ cup sour cream ½ cup heavy cream 2 teaspoons lime juice ¼ avocado ¼ teaspoon salt ⅛ teaspoon cayenne Avocado Lime Slaw: 2 cups purple cabbage, shredded ¼ cup carrot, shredded 3 tablespoons crema Shrimp Tacos: 1 pound large shrimp, peeled, and deveined 2 tablespoons olive oil, divided 1 tablespoon garlic, minced 2 teaspoons lime zest 1 teaspoon salt ¼ teaspoon cayenne 1 jalapeno, sliced ¼ inch rounds ½ red onion, sliced 1 lime, cut in half 6 tortillas Taco Toppings: avocado slaw sliced avocado cilantro lime wedges Directions Crema: Add all the ingredients to a small bowl. Whisk until smooth. Refrigerate until ready to serve. Slaw: Toss the cabbage and carrot with crema. Refrigerate until ready to serve. Shrimp Tacos: Combine 1 tablespoon olive oil, garlic, lime zest, salt, and cayenne in a large Ziploc bag. Mix well and add the shrimp. Refrigerate for 30 minutes. Preheat the grill over medium high heat with the lid closed for 10 minutes. Add the grill basket to the grill and close to heat the basket for 5 minutes. Remove the shrimp and pat dry with paper towels, discard marinade. Toss jalapeno, and onion in the remaining 1 tablespoon of olive oil and sprinkle with salt. Oil the grill basket and add the shrimp, in a single layer and cook undisturbed for 2–3 minutes per side. Remove shrimp and add onion and jalapeno to the basket. Cook for 3-4 minutes undisturbed. Add the shrimp back to the basket and toss with jalapeno and onion. Transfer the grill basket contents to a serving platter. Turn off the grill and place tortillas inside for a couple of minutes to warm up. Assemble the tacos. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
