Reviews (1) Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 07/14/2012 One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!
Back to Shrimp-and-Corn Tacos All Reviews for Shrimp-and-Corn Tacos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shrimp-and-Corn Tacos Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 1/2 medium onion, finely chopped 1 jalapeno chile (seeds and ribs removed, for less heat), minced 2 cloves garlic, minced Coarse salt and ground pepper 2 plum tomatoes, chopped 1 package (10 ounces) frozen corn kernels, unthawed 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces 12 (6-inch) corn tortillas, heated according to package instructions 2 cups shredded cabbage 1/2 cup green or red salsa 1/2 cup sour cream Lime wedges, for serving
Cook’s Notes To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.
Gallery Shrimp-and-Corn Tacos
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Shrimp-and-Corn Tacos
Shrimp-and-Corn Tacos
Shrimp-and-Corn Tacos
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons vegetable oil 1/2 medium onion, finely chopped 1 jalapeno chile (seeds and ribs removed, for less heat), minced 2 cloves garlic, minced Coarse salt and ground pepper 2 plum tomatoes, chopped 1 package (10 ounces) frozen corn kernels, unthawed 1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces 12 (6-inch) corn tortillas, heated according to package instructions 2 cups shredded cabbage 1/2 cup green or red salsa 1/2 cup sour cream Lime wedges, for serving
Directions
Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
Cook’s Notes To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.
Cook’s Notes
To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/14/2012 One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!
Reviews (1)
Add Rating & Review 7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 6 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 07/14/2012 One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!Martha Stewart Member
Rating: Unrated 07/14/2012
One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!
Rating: Unrated
All Reviews for Shrimp-and-Corn Tacos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shrimp-and-Corn Tacos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
