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Chipotle Shrimp Tacos

These chipotle shrimp tacos are the perfect balance of sweet and spicy. Flour tortillas topped with tangy broccoli slaw, shrimp and gochujang mayonnaise.

This weekend I made my way down to NYC to Carnegie Hall to see one of my most favorite comedians  – John Mulaney. Dear lord this man is funny. He looks like he is 12 but really he was born in 1982 so that means I get all his jokes and random 1990’s references.

The only downside of the night is when I had to walk my fat ass up 6 flights of stairs to get to the tippy top of Carnegie Hall. I’m not sure I realized just how high those seats were when we bought them. After about flight 5 I stood there thinking “yeah, I’m not going to make it.” Sure, this probably means that I should get my butt to the gym more BUT really it means they should put in an escalator.

A photo posted by Brandy O’Neill (@nutmegnanny) on

Before our show we stopped at a Italian restaurant across the street that has some pretty good pizza and a large nipple sculpture on the wall. So there was also that. 

Now I know none of this has anything to do with these scrumptious looking tacos but I really just wanted to tell you that I saw John Mulaney because really he does rock my world.

Because this recipe uses shrimp it takes no time at all to cook. You simply sprinkle on some spices, cook up quickly and throw on top of soft steamed flour tortillas. I also added on some tangy broccoli slaw because every taco is better with a little bit of crunch. Oh that delicious sauce on top? It’s totally gochujang mayonnaise. I cannot even begin to tell you how awesome gochujang tastes. If you can’t find it in the store you can easily pick it up on Amazon.

Looking for more seafood dishes? Try my spicy shrimp over creamy polenta, drunken clams and sausage and my hot lobster roll.

Chipotle Shrimp Tacos

These chipotle shrimp tacos are the perfect balance of sweet and spicy. Flour tortillas topped with tangy broccoli slaw, shrimp and gochujang mayonnaise.

Yield: 2-4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

For shrimp: 

  • 2 tablespoons unsalted butter
  • 1 pound medium sizes shrimp, cleaned
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon chipotle chile powder

For slaw: 

  • 4 cups broccoli slaw
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • Kosher salt and pepper, to taste

For sauce: 

  • 1/3 cup mayonnaise
  • 2 teaspoons gochujang paste

For serving: 

  • 6-8 small flour tortillas, lightly steamed
  • 1/2 cup chopped cilantro
  • 1/4 cup diced green onions

Directions:

For shrimp:
In a large skillet set over medium high heat add unsalted butter.

In a medium sized bowl add shrimp, paprika, curry and chipotle chile powder. Stir to combine.

Add shrimp to the pan of melted butter. Cook just until the shrimp is pink and firm.

For slaw:
In a medium bowl add all ingredients and stir to combine. Let it sit while you prepare the shrimp.

For sauce:
In a small bowl whisk together and let sit while you prepare your tacos.

For serving:
Top tortillas with equal amounts of slaw, shrimp, drizzle with gochujang mayonnaise and sprinkle with chopped cilantro and green onions.