• Elisa Juarez

Grilled Shrimp Taco Bowl

Recipe by Judy Kim, a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.


INGREDIENTS

  • 4 green onions, chopped and divided

  • 1/2 c. chopped fresh cilantro, plus more for garnish

  • 1 c. plain yogurt

  • 1/2 c. mayonnaise

  • 1 clove garlic, chopped

  • 1/4 c. red wine vinegar

  • 2 tbsp. fresh lime juice

  • kosher salt

  • Freshly ground black pepper

  • 2 tbsp. extra-virgin olive oil, plus more for drizzling

  • 4 corn tortillas, cut into thin strips

  • 1 1/2 lb. medium shrimp, peeled and deveined, tails removed

  • 1 c. shredded red cabbage

  • 2 romaine hearts, finely chopped

  • 2 avocados, pitted and sliced

  • 1/2 tsp. crushed red pepper flakes

DIRECTIONS

1. Make dressing: In the bowl of a food processor add half the green onions, cilantro, yogurt, mayonnaise, garlic, vinegar and lime juice and season with salt and pepper. Pulse until combined, then transfer to a small bowl and refrigerate until serving.

2. In a small skillet over medium-high heat, heat oil. Add tortilla strips in batches and shallow fry until golden brown. Transfer to a plate lined with paper towels. Fry remaining tortilla strips, adding more oil as needed.

3. Heat a grill or a grill pan over high heat; oil the grill grate. In a medium mixing bowl, season shrimp with salt and pepper, drizzle with olive oil and massage. When grill pan is hot place shrimp in an even single layer. Cook for 2 minutes on each side and transfer to plate.

4. Mix red cabbage and romaine together. Divide greens, avocado, tortilla strips and shrimp into 4 large bowls. Drizzle with cilantro yogurt dressing and sprinkle with remaining green onions and red pepper flakes.



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