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Marinated Shrimp Tacos


Serves 4

With so many toppings to choose from, these tacos make for a dinner that’s as fun as it is tasty.

For the marinated shrimp
  • 1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  • Kosher salt
  • 1/4 cup olive oil
  • 1 Tbs. finely chopped garlic
  • 2 tsp. chili powder
  • 1/2 cup Champagne vinegar
  • 1/2 cup fresh orange juice
  • 1/4 cup tequila, preferably añejo
  • 1/4 cup fresh lime juice, plus 2 tsp. finely grated lime zest
  • 1 Tbs. dark brown sugar
  • 1/2 tsp. smoked paprika
  • 1 jalapeño, thinly sliced
For the marinated vegetables
  • 2 large radishes, cut into matchsticks
  • 1 small carrot, cut into small dice
  • 1/4 yellow bell pepper, cut into small dice
  • 1/4 cup finely chopped sweet onion
For serving
  • 1 avocado, cut into small dice
  • 1 mango, cut into small dice
  • 1 cup cilantro leaves
  • lime wedges
  • Corn or flour tortillas
Marinate the shrimp

Season the shrimp with 3/4 tsp. salt. Heat 2 Tbs. of the oil in a 12-inch skillet over high heat until shimmering. Working in batches, sear the shrimp on each side, about 30 seconds per side. Transfer to a heatproof bowl and set aside.

Lower the heat to medium, wipe out the pan, add the remaining 2 Tbs. oil, and heat until shimmering. Add the garlic and cook, stirring, for about 30 seconds, then stir in the chili powder and cook for about 15 seconds. Add the vinegar, orange juice, tequila, lime juice and zest, sugar, paprika, jalapeño, and 1 tsp. salt, and bring to a boil. Take off the heat and cool until just warm. Reserve 1/4 cup of the marinade and pour the rest over the shrimp. Refrigerate at least 4 hours and up to overnight.

Marinate the vegetables

In a small saucepan, gently heat the reserved marinade until warm. In a medium bowl, combine the radishes, carrot, yellow pepper, and onion. Toss with the marinade, and let sit at room temperature for 1 to 4 hours before serving.


Let the shrimp sit at room temperature for about 45 minutes. Remove the shrimp from the marinade and transfer to a small serving dish.

Put the marinated vegetables, avocado, mango, cilantro leaves, and lime wedges in separate small serving bowls. Heat the tortillas according to package directions.

Serve family-style, letting everyone assemble their own tacos with their choice of toppings.

nutrition information (per serving):
Calories (kcal): 630, Fat Calories (kcal): 210, Fat (g): 23, Saturated Fat (g): 3.5, Polyunsaturated Fat (g): 4, Monounsaturated Fat (g): 13, Cholesterol (mg): 260, Sodium (mg): 870, Carbohydrates (g): 59, Fiber (g): 8, Protein (g): 39

Photo: Scott Phillips

Made this recipe last night and really liked the blend of spicy and mild. I would marinate the shrimp overnight for best results.

When the day came that I had both an avocado and a mango at the perfect ripeness, I made this recipe. Though I had my doubts about so much vinegar flavor, the flavors were perfect. It's something that would be a great little make-ahead for a casual company supper or lunch. Since I didn't have champagne vinegar, I subbed some white wine vinegar lightened with a little rice vinegar. And, since I'm not a ceviche fan, I cooked the shrimp longer than the prescribed 30 seconds. It was just fine that way.This is definitely a keeper.

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