Description
These Sweet and Smoky BBQ Shrimp Tacos are a quick and flavorful meal perfect for any weeknight. Tender medium shrimp are seasoned with a blend of Southwest, Tex Mex, and garlic spices, then cooked with tangy BBQ sauce and Worcestershire for a rich, smoky taste. Served on warm flour tortillas and topped with fresh tomatoes, onions, sour cream, salsa, and a squeeze of lime, these tacos offer a perfect balance of smoky, spicy, and fresh flavors in every bite.
Ingredients
Scale
Shrimp and Seasoning
- 1 (3/4 lb.) bag medium uncooked shrimp
- 1/2 teaspoon McCormick Southwest Seasoning
- 1/2 tablespoon Tex Mex seasoning
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon garlic powder
- 5 dashes Worcestershire sauce
- 1 tablespoon olive oil
- 2 tablespoons BBQ sauce (Sweet Baby Ray’s recommended)
Tacos and Toppings
- 8-12 medium flour tortillas
- 1 fresh lime (cut into quarters)
- Cherry tomatoes (cut into quarters or smaller)
- Half onion (diced)
- Sour cream
- Salsa (Newman’s Own Tequila Lime recommended)
Instructions
- Prepare the shrimp: If using frozen shrimp, place them in a colander and run cool water over until thawed. Peel and devein the shrimp carefully to ensure they are clean and ready to cook.
- Warm the tortillas: Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and place them in the oven to warm while you prepare the shrimp and toppings.
- Chop vegetables: Dice the onion and quarter the cherry tomatoes into smaller pieces, preparing toppings to add freshness and crunch to the tacos.
- Season and cook shrimp: Pour the olive oil into a frying pan. Add the shrimp along with the Southwest seasoning, Tex Mex seasoning, lemon pepper, garlic powder, Worcestershire sauce, and BBQ sauce. Mix everything in the pan before heating to distribute the flavors evenly, then spread the shrimp out to avoid overcrowding.
- Cook shrimp thoroughly: Turn the heat to medium-high and cook the shrimp for about 5 minutes, stirring occasionally, until the shrimp are cooked through and the sauce has reduced slightly, coating them with a rich, smoky glaze.
- Assemble the tacos: Remove warmed tortillas from the oven. Top each tortilla with the cooked shrimp, then add sour cream, salsa, diced onions, quartered cherry tomatoes, and a squeeze of fresh lime for brightness. Serve immediately and enjoy!
Notes
- You can substitute flour tortillas with corn tortillas if preferred.
- Adjust the amount of BBQ sauce and spices to taste for milder or spicier tacos.
- Ensure shrimp are not overcooked to maintain tenderness and juiciness.
- For an extra smoky flavor, try adding a pinch of smoked paprika or chipotle powder.
- Leftover shrimp can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
