Best Cajun Curry Shrimp Tacos Recipe

Best Cajun Curry Shrimp Tacos Recipe

Tacos! Hands down, tacos are one of the greatest creations to have graced this planet.  Some say it originates from Baja California, some say it originates from Mexican silver mines in the 19thcentury.    Wherever they are from, I’m eternally grateful. 

Tacos are so versatile, they’re great whether they are little (I like little tacos), big (I like big tacos, too), deep fried, crunchy.. They  can even be open faced (amazing, think Tostada)… puffed up.. and most excitingly — they can be  fused with other cultures! 

Every chance I get, I try to explore some creative way to create a taco that i can eat in massive quantities (honestly, that’s usually about four).  If I’m lucky enough, they will be loaded with seafood, veggies and a mix of creamy sauces with spicy or a citrus-y flavor.   

Cue the Cajun Curry taco.  While the cilantro-lime sauce serves as a base for most of my tacos, it hit me in the feels when the curry and cilantro-lime combined.  Crispy curry shrimp on a bed of fresh lettuce, sautéed white corn and red onions.  BOOM

curry taco

As mentioned prior, the cilantro-lime sauce and crispy curry on the shrimp touched my soul in a special way.  The way the two taste together is exceptional.  And, I don’t mean to toot my own horn but.. (BEEP BEEP!)  While playing around with this recipe, I found that even if I didn’t want the curry to leave a sautéed crispy layer on the shrimp, the recipe would taste just as good.  I’ve  simmered the shrimp in, allowing the curry to melt into the butter and create an actual curry (as it was intended).  

 

This recipe is the original, illustrated exactly the way I prepared it the very first time I decided to blend each of the flavors together.  This recipe uses olive oil, rather than butter, to sauté the shrimp.  The shrimp are coated in curry heavily, so that when they meet with the olive oil in high heat, they cook quickly and rather than the curry simmering into a sauce, it creates this crunchy exterior.  Curry can be overwhelming for some, if you feel it may be overwhelming, start slowly.

Another one of the best things about tacos is, just as amazing as the ingredients are on the inside, the way the shell is prepared can make all the difference in how you experience them as well.  So I’ve taken the liberty and made adjustments to the shell to ensure that this cajun curry taco passes the test on all fronts.  Here’s what I’ve got… OPEN FACED: Spraying a cooking sheet with cooking spray, I cook a corn tortilla, lay them on the cooking sheet and lightly gloss over the tortillas with more cooking spray.  Baking in the oven at 400°F for five minutes and then flipping them over, baking for another 5 to 10 minutes until crispy.  OR, you can simply purchase the tortillas pre-made from the grocery store and save yourself the extra steps. When using an open-faced tortilla, or tostada shell, I like to use refried-beans — mainly as a glue to hold everything together because I tend to pile on the toppings.  However, that’s not necessary!  Just top with cilantro-lime sauce, lettuce, the corn mixture and shrimp and enjoy! PUFFY TACOS: Heat vegetable oil in a deep skillet or pot on medium heat to about 375°F.  Using homemade masa dough, roll about two tablespoons in your palms and flatten them in a tortilla press. No tortilla press? Take two sheets of parchment paper or a clean plastic bag.  Place the masa dough between the bag/parchment paper and using a small pot or skillet, press down on the dough gently until a perfect circle forms. Lay the dough into the oil until it floats and then take a wooden or metal spatula and press off-center into the shell.  This should take no more than 20-25 seconds in total.  They will cook quickly. When eating the puffy taco, I typically like to cook the curry shrimp in butter, so that I get a true curry sauce.  This is because the curry and cilantro-lime will fall down into every crack and crevice of the puffy taco, make the bottom a bit soggy and — it’s pretty much life changing. IN A BURRITO: Self-explanatory, with the pleasure of double the ingredients! Are you interested yet?  Let’s get into this recipe..

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TIPS

  • Seasoning the shrimp is completely your personal preference.  For this recipe I used cajun seasoning, onion powder and Jamaican Curry powder.  My most favorite curry seasoning is Ocho Rios Jamaican Curry Powder.
  • Undecided on which to try?  Make the best of both worlds.  Cut your shrimp directly down the middle, giving you two equal halves of shrimp.  Cook half the shrimp crispy and the other half with a curry sauce.
  • This recipe tastes amazing with pico de gallo to top it off.  If you don’t mind the extra steps, consider making pico  de gallo and add on top of the tacos to really bring the cajun, curry and citrus flavors together.
  • If you choose to make pico de gallo for your tacos, prep your pico de gallo first.  Allowing the lime juice, tomatoes, red onions and cilantro to rest in the fridge as you prepare the rest of the taco fillings will make all the difference.

GET THE RECIPE

AuthorAlexanderiaDifficultyBeginner

a delicious shrimp curry recipe detailing tacos two ways! If you enjoy curry, you will certainly enjoy this recipe. Try today!

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

 1 lb Shrimp
 ¼ cup Red Onions, chopped
 1 tbsp Shallots, chopped (optional, but great)
 1 cup Yellow Corn
 1 tsp Paprika
 1 Lime, juiced
 ½ cup Sour Cream
 ½ Bunch of Cilantro
 Lettuce, chopped or shredded
 Corn or Flour Tortillas
Seasonings (For Shrimp)
 1 pinch Salt (optional)
 1 tbsp Cajun Seasoning
 2 tbsp Curry Powder

Cilantro-Lime Sauce
1

1. ) In a blender (Nutri-bullet, Ninja, etc.) blend together ½ bunch of cilantro, sour cream, the juice of one lime and 1 teaspoon of salt.

2

2.) Blend until all bits of cilantro have disappeared, taste and add salt as needed. Return to the fridge and allow to sit.

Curry Shrimp + Taco Fillings
3

Add cajun seasonings, curry seasonings and pinch of salt to shrimp. Mix well, cover and set aside.

4

In a skillet on medium heat, add a drizzle of olive oil (no more than 1 tablespoon). When hot, add in corn and stir to coat corn with olive oil.

5

Add a pinch of salt, pepper and a teaspoon of paprika to the corn. Mix well to ensure seasonings have coated the corn.

6

Add shallots and red onions to the corn and fold in until onions have started to caramelize, or become translucent. Once the onions have carmelized, reduce the heat to low to keep warm, cover with a lid and set aside.

7

In a non-stick skillet on high heat, add 1 tablespoon of olive oil. Add shrimp to skillet and stir shrimp until the curry seasoning has formed a golden crispy coating. Remove from heat and set aside.

8

Heat your taco shells to your preference. I like to flip them in a non stick skillet with cooking spray until they become soft, warm and flexible. Then, begin to build your taco!

9

Cilantro-Lime sauce, lettuce, corn and onion mix, cajun curry shrimp.

Ingredients

 1 lb Shrimp
 ¼ cup Red Onions, chopped
 1 tbsp Shallots, chopped (optional, but great)
 1 cup Yellow Corn
 1 tsp Paprika
 1 Lime, juiced
 ½ cup Sour Cream
 ½ Bunch of Cilantro
 Lettuce, chopped or shredded
 Corn or Flour Tortillas
Seasonings (For Shrimp)
 1 pinch Salt (optional)
 1 tbsp Cajun Seasoning
 2 tbsp Curry Powder

Directions

Cilantro-Lime Sauce
1

1. ) In a blender (Nutri-bullet, Ninja, etc.) blend together ½ bunch of cilantro, sour cream, the juice of one lime and 1 teaspoon of salt.

2

2.) Blend until all bits of cilantro have disappeared, taste and add salt as needed. Return to the fridge and allow to sit.

Curry Shrimp + Taco Fillings
3

Add cajun seasonings, curry seasonings and pinch of salt to shrimp. Mix well, cover and set aside.

4

In a skillet on medium heat, add a drizzle of olive oil (no more than 1 tablespoon). When hot, add in corn and stir to coat corn with olive oil.

5

Add a pinch of salt, pepper and a teaspoon of paprika to the corn. Mix well to ensure seasonings have coated the corn.

6

Add shallots and red onions to the corn and fold in until onions have started to caramelize, or become translucent. Once the onions have carmelized, reduce the heat to low to keep warm, cover with a lid and set aside.

7

In a non-stick skillet on high heat, add 1 tablespoon of olive oil. Add shrimp to skillet and stir shrimp until the curry seasoning has formed a golden crispy coating. Remove from heat and set aside.

8

Heat your taco shells to your preference. I like to flip them in a non stick skillet with cooking spray until they become soft, warm and flexible. Then, begin to build your taco!

9

Cilantro-Lime sauce, lettuce, corn and onion mix, cajun curry shrimp.

ccst_recipe

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