Spicy Shrimp Tacos

I’ve found this to be a really nice-tasting recipe for cooking shrimp and making tacos out of it. We use those little corn tortillas. These plus some salsa, lettuce, a slaw, sriracha mayo — really anything goes good with it.

Ingredients

• 1 lb shrimp (peeled, tails off)
• 2 tbsp olive oil or melted butter
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder (or chipotle chili powder for heat)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp cayenne pepper (optional, for extra spice)
• Salt and black pepper to taste
• 1-2 tbsp fresh lime juice

Directions

1. In a bowl, toss the raw shrimp with the spice mix — smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne, salt and pepper — and 1-2 tbsp olive oil or melted butter. The butter clumps up at first, but it redistributes once it hits the heat. Add fresh lime juice or zest here if you want it.
2. Heat a large skillet over medium-high. Nonstick or cast iron blackens best. Add a thin layer of oil to coat the bottom.
3. Add the shrimp in a single layer. Don’t crowd the pan.
4. Cook about 2 minutes on the first side, then flip and go another 1-2 minutes, until the shrimp are pink, opaque and just cooked through — no longer translucent.
5. Get them out of the pan immediately so they don’t overcook. Drizzle with extra lime juice if you like.