Broiled Shrimp Tacos

March 20, 2020

A hearty, savory shrimp taco recipe that will spice up your lunch or dinner!

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: 4 servings


12 6-inch corn tortillas

1 1/2 lbs large shrimp, peeled and deveined

1 medium white onion, chopped (about 2 cups)

2 tsp safflower oil

1 tbsp minced canned chipotles in adobo

1 1/2 tsp coarse salt

Assorted garnishes, such as sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos


1Preheat broiler with rack 6 inches from heating element. Arrange tortillas in overlapping rows on a baking sheet. Broil until blistered in spots, about 1 minute. Flip and broil about 30 seconds more. Remove from broiler; immediately stack tortillas and wrap in a clean kitchen towel to soften and keep warm until ready to serve.

2AToss shrimp with 1 cup onion, oil, chipotles, and salt. Transfer to a baking dish and broil, stirring a few times, until shrimp are pink and opaque, 6 to 8 minutes. Divide shrimp and remaining onion evenly among tortillas. Serve with assorted garnishes.

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