Chipotle Lime Shrimp Tacos with Strawberry Salsa. (& you can totally preorder my book!)
Alternate title: the one where I have to brag about things.
I kid I kid. Well, sort of.
This is a super exciting Monday because my book, Seriously Delish, is available for preorder! And not only is it available for preorder, I’m sharing a recipe from the inside pages. Like big sneak peek. Ooooooh.
I’m pretty sure I will wrap you in a million invisible hugs if you preorder a copy. I will love you forever. I will send you virtual cocktails. Maybe real cocktails if I happen to be in your area.
If you follow along on my crumbs page then you know how I feel when it comes to talking about the book. But today, I’m legitimately excited, if only because I can discuss something else other than our brand new and now broken dishwasher when my world revolves around being in a kitchen. Not complaining not complaining not complaining.
Because it’s the best Monday in a long time. Thanks to YOU.
I figured this was the perfect recipe to share with you today – not only because it comes from the book, but because I feel like it encompasses my whole mess of recipe and food brain. It’s so stereotypically me. Some delicious tex-mex with trashed up fruit salsa. PLUS it’s almost cinco de mayo.
PLUS you can have margaritas. (um I have some really good recipes for those in the book too.)
PLUS you can eat ten thousand chips with guacamole. (as if you need an excuse.)
My book doesn’t focus on tex-mex or anything, but there might just be a chapter called, pizza, burgers, tex-mex and everything else. Because pretty much everything can fit under that category in my life. And some of my favorite not boring ways to eat boring vegetables and stuff. And brunch things. And beverages. And dessert!
All the things. Over 150 of them to be exact.
While this shrimp is deliciously spicy and lime, it’s the salsa that obviously gets me. Strawberries, jalapenos and all sorts of flavor piled on top of warm tortillas with crumbly cheese. I also like to serve these with some lime salted napa cabbage on top. The tacos get so full and packed and those are the best kind of tacos.
So if you’re so inclined and feel like making me the happiest soul on the planet, you can preorder a copy here: amazon + barnes and noble. You’ll also be able to find it on IndieBound and wherever books are sold come September. Virtual smooches times infinity.
Chipotle Lime Shrimp Tacos with Strawberry Salsa
strawberry jalapeño salsa
8 ounces fresh strawberries, hulled and chopped
1⁄2 red onion, diced
2 jalapeño chile peppers, seeded and diced
1⁄4 cup chopped fresh cilantro
Juice of 1 lime
Pinch of salt
Pinch of freshly ground black pepper
chipotle lime shrimp
1 pound peeled and deveined raw shrimp
Juice of 2 limes
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon adobo sauce from a can of chipotle chile peppers in adobo sauce
1 teaspoon freshly grated lime zest
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
8 (4-inch) corn tortillas, warmed
1 cup shredded cabbage
4 ounces queso fresco, crumbled
1 lime, cut into wedges
Make the salsa first so the flavors have time to marry. In a bowl, combine the strawberries, red onion, jalapeño peppers, and cilantro and toss. Add the lime juice, salt, and pepper and toss to coat. Place the bowl in the fridge until ready to serve.
Place the shrimp in a baking dish or resealable plastic bag. In a small bowl, whisk together the lime juice, garlic, 2 tablespoons of the olive oil, adobo sauce, lime zest, salt, and pepper. Pour over the top of the shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Remove the shrimp from the
dish or plastic bag and discard the marinade. Add the shrimp in a single layer to the skillet and cook just until the shrimp turn pink and opaque, 1 to 2 minutes. Flip the shrimp and cook for 1 to 2 minutes more. Transfer the shrimp to a plate for serving. Serve the tortillas with the shrimp, salsa, cabbage, and the crumbled queso fresco for topping. Garnish with a lime wedge on the side.
(and tacos times infinity, sometimes those are better.)