Ridiculously Easy Shrimp Tacos

I know that many of you love to cook and are very good at it. I enjoy cooking for company but the day-to-day, coming up with something to make for dinner every night (other than reservations) gets to be a drag.

One of my go-to recipes for those nights when I just throw something together is my ridiculously easy shrimp tacos. Actually, to say that there is a recipe for this is really an insult to all the self-respecting, fully thought out and meticulously complete recipes out there.

This dish is made up of the following:

shrimp – I get the cooked shrimp, fresh from the seafood counter, and give them a quick stir fry just to warm them up and get a little brown on them.

corn tortillas – I prefer soft corn tortillas but you can use whatever you like.

some sort of greens/slaw/veggies – sometimes I use broccoli slaw, sometimes I grill veggies, sometimes I just throw on lettuce and chopped tomatoes.

THE SECRET SAUCE – this is the ridiculously easy part. My secret sauce is Chipotle mayonnaise. In a bottle. From the grocery store. It melts a little on the warm shrimp and has the perfectly seasoned creaminess that makes the dish complete.

That’s it.

I usually serve this with a side of fruit (like watermelon) and chips and guacamole.

I do love to make my own guacamole but will, in a pinch, buy store made. Either way, I will always include the key to really super delicious guacamole – some fresh squeezed juice from an orange.

An orange you say?!?!

Yes – try it! The orange juice gives guac a really bright and zingy flavor. This is a trick we stole borrowed from our favorite local Mexican restaurant’s table side guacamole presentation.

This meal could be accompanied by a nice bottle of Corona but in this house we lean toward bottles of wine.

We chose the 2013 Brander Sauvignon Blanc from the Santa Ynez Valley (under $15/bottle).

2013 Brander Sauvignon Blanc

As described by the fine folks at Brander this wine is:

Rich and brimming with a tropical exuberance, the aromatic profile leads with a nose of lychee nut, honeydew melon, and wet stone, while flavors of orange zest, white nectarine, and guava round out the deliciously ripe palate. 

The wine has good body. It paired beautifully with the shrimp and, since the Chipotle mayo isn’t too spicy or bold, didn’t fight with the special sauce.  Brander has been producing Sauvignon Blanc from this vineyard for 37 years and they clearly know what they are doing!

Part of the reason we selected this wine was because the Brander Vineyard is located just east of Los Olivos in the greater Santa Barbara wine country. Peter and I are heading to Santa Barbara soon and are looking forward to tasting more of the wines the Brander has to offer.

Stay tuned for a full report on wine tasting in Santa Barbara. And subscribe to my Instagram page for instant photos (one might call them “insta-grams”) of the wines as we try them.

What is your go-to meal on those nights your menu planning is less than inspired? What is your secret sauce?

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Thanks for stopping by!

Comments

  1. Yum! I made fish tacos for the first time last week and I loved them! The kids tolerated them, but I think they would really like these shrimp tacos. And orange juice in guacamole? I can’t wait to try that!
    Dana recently posted…DIY Important Dates Wall ArtMy Profile

  2. These look delicious, Mo! I will definitely try them…and as always, love your wine recommendations. I just followed you on instagram as well!

    Have a great night! xoxo

  3. A second easy peasy recipe! Much appreciated especially for warmer weather. Wine sounds delish other than the wet stone.

  4. You are so timely with this recipe, besides that it’s summer and who wants to cook….I just purchased some shrimp yesterday and this looks like a really great mix. Thanks, Mo!
    Barbara recently posted…Hard to believe?My Profile

  5. Yummmy sounding dish Mo. Keep on firing those easy peasy numbers complete with secret tips at me! An orange in the quac? OLE!
    Kelly L McKenzie recently posted…The Secret We No Longer Keep From MomMy Profile

  6. Going to try these! I had shrimp enchiladas recently and they were so good 🙂
    Vicki recently posted…Blog TagMy Profile

  7. These tacos sound DELICIOUS!! I want to get some of that special sauce! YUM!
    My go-to uninspired dinner is having breakfast for dinner. It pleases everyone, is super fast, and we are all happy. (or at least as happy as people can be when they are eating my cooking) 🙂 –Lisa
    The Dose of Reality recently posted…Pinterest Nightmare #334: Half ChristmasMy Profile

  8. Yum – I love shrimp tacos. We do our with a mango avocado salsa but I like the idea of the chipotle mayo and slaw!!!
    Have fun on your wine tasting trip!
    Kim recently posted…Scaling BackMy Profile

  9. Michele says:

    I am definitely one who loves to cook. I haven’t had shrimp tacos before but I have a deep love for guac and anything avocado. I recently saw a recipe where they used 1/2 avocado and 1/2 green peas…saves on some of the calories and fat (although avocados are full of the good fat) plus it adds in some other nutrients that are valuable. She said you can’t really taste a difference. I’m curious to try it so I can enjoy more of one of my favorite foods but might start with a 1/4 green peas…just in case it isn’t a winner…and maybe have an extra avocado on hand 🙂

    • It is always important to have a back up plan in mind, right? Especially when you are talking about substituting delicious avocados with peas! Let me know how it turns out!
      Mo Lux recently posted…Busy in BostonMy Profile

  10. Found you through Preppy Empty Nester blog. You and Katie look like you had a wonderful time together!
    Such fun to blog!

  11. That sounds delicious! My most recent go-to meal is pan roasted brussels sprouts and yellow rice from a box. Sometimes if I’m feeling crazy, I’ll add some chicken into the mix 😉
    Trish recently posted…June photo-a-dayMy Profile

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