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Crispy Shrimp Taco Recipe

546 faves | 4 recommends


Made this and it was delicious. Will definitely be making this again :)
Katie A   •  28 May   •  Report
i would love to try this, looks really yummy
Jemma Postma   •  17 May   •  Report
looks really sumptous
Jemma Postma   •  17 May   •  Report
looks really yummy
Jemma Postma   •  17 May   •  Report
looks yummy
Jemma Postma   •  17 May   •  Report
Gotta try this - it looks sooo good!
Carolyn R Jones   •  15 May   •  Report
These look so good
Catharine Spies Gimbel   •  15 May   •  Report
i love shrimp n diff cooking style...
Seph Hitfield   •  14 May   •  Report
Sabah said she wants some right now
Samira Jbara   •  13 May   •  Report
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1 T (15ml) Olive Oil

1/2 medium Sweet Onion, cut into 1/4" dice

2 Garlic Cloves, crushed or finely chopped

preferred Spicy Chilies to taste, usually about 2 Jalapenos, finely diced

1 t (5g) ground Cumin

3/4 lb. (340g) Tomatoes (@ 2 medium sized tomatoes), diced into 1/4" or ran through food processor's coarse grating disc

1 lb. (455g) Shrimp, peeled, de-veined, and cut into 1/2" pieces

3 to 4 T chopped fresh Cilantro

Sea Salt, to taste

12 thin Corn Tortillas

Oil for frying (enough to have a depth of 2" in your pan), preferably Grape Seed Oil or Peanut Oil

3/4 lb (340 g) ripe Tomatoes, roughly chopped

1/2 med. Sweet Onion, roughly chopped

2 cloves Garlic, peeled and roughly chopped

1 T Olive Oil

2 c Chicken or Shrimp broth

Sea Salt to taste

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