Shrimp, Jalapeño & Egg Tacos - Tex-Mex Recipe
Delish Tex-Mex recipe with sauteed shrimp, jalapeño, onion, and scrambled eggs. Start your day with a little spicey flavor! And visit my food blog for cheap ingredients, recipe text & photos:
Ingredients
4 to 5 Shrimp - medium size, peeled, and back vein removed, if necessary.
2 to 3 Eggs - I use medium size eggs.
Onion - or about 2 tablespoons chopped.
Jalapeño - about a teaspoon. Okay to add more or less according to your spice limits.
2 Teaspoons Cooking Oil.
Salt and Pepper to taste.
Directions
Add a teaspoon of oil to an omelet pan or regular frying pan over medium heat. Add chopped onion and jalapeño. Saute for a couple of minutes to soften. While veggies cook get shrimp ready.
It's okay to leave out jalapeño if you can't stand the heat. Remove the seeds and white ribs and the jalapeño will be milder in spiciness.
Defrost frozen shrimp. You can defrost them in a heated frying pan. For shell-on shrimp, peel and devein (if necessary.)
Add frozen or fresh peeled shrimp to the frying pan. If the shrimp are large it's okay to slice them in half. Frozen shrimp only need to be warmed for a minute. Raw shrimp cook for two or three minutes until done. They will turn from white/grey to pink when finished cooking.
Add another teaspoon of cooking oil then add eggs to scramble. Scramble eggs any way you like. You can premix eggs in a bowl or just add them right to the pan with shrimp and veggies.
Scramble eggs for a minute or two until done. Salt and pepper to taste.
While eggs scramble you can heat up the corn or flour tortillas in a pan or microwave for 15 to 30 seconds, or until warm and soft. Tortillas need to be heated through to soften or they may crack and split when folded and loaded with filling.
When the eggs are done and the tortillas heated, build your Shrimp, Jalapeño, and Egg Tacos, and don't forget the salsa and hot sauce!
HOW TO MAKE APPLEBEE'S BOURBON STREET CHICKEN & SHRIMP | AT HOME COPY-CAT RECIPE | EASY TUTORIAL
If you're a fan of Applebee's and you love their signature Bourbon Street Chicken & Shrimp dish, then you have come to the right place ! Here's my take on a super easy and delicious weeknight or date night meal! Check it out!
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Days
Artist: Anno Domini Beats
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Serves: 2 Prep Time: 15 Min. Cook Time: 35 Min.
FULL LIST OF INGREDIENTS:
WHIPPED GARLIC MASHED POTATOES:
- 1.5 Lbs Red Potatoes (Cut in Halves or Quarters)
- 2 Tsp Minced Garlic
- 3 Cups Low Sodium Chicken Broth
- 2 Cups Water
- Salt (For Water)
- 1 Cup (+ 1/4 to 1/2 more) of Heavy Whipping Cream
- 1 to 2 Tsp Salt or Cajun Seasoning
- Black Pepper to Taste
- 1 Tbsp Butter
- Feel free to add additional Garlic Powder (1 Tbsp)
CHICKEN:
- 2 Boneless/ Skinless Chicken Breast
- 1 Tbsp Olive Oil
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Cajun Seasoning
- 1 Tsp Dried Thyme
- 1 Tsp Black Pepper
- 1 Tbsp Garlic Powder
- 1/4 Cup Bourbon (Optional)
- 1 Tsp Chili Powder (Optional; mentioned in the video but not required)
SHRIMP:
- 1/2 Lb Jumbo Shrimp
- 1 to 2 Tbsp Bourbon (Optional)
- 1 Tsp Old Bay
- 1 Tsp Garlic Powder
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Black Pepper
- 1 Tsp Chili Powder (Optional; mentioned in the video but not required)
ONIONS & MUSHROOMS:
- 1 Whole Onion, Chopped
- 1 Cup White Mushrooms, Chopped
- 1/4 Cup Bourbon
- Salt
- Pepper
CAJUN BUTTER: (OPTIONAL)
- 1 Stick of Unsalted Butter
- 1/4 Tsp Cayenne Pepper
- 1/2 Tsp Cajun Seasoning
- 1/2 Tsp Dried Oregano and Thyme
- 1/2 Tsp Garlic Powder
------- Mix ALL ingredients in a small bowl and refrigerate to solidify. Serve over hot chicken, shrimp, and mashed potatoes
OTHER INGREDIENTS:
- Parsley for Garnish
Camarones Scampi (Scampi Shrimp) - Big Green Egg (Kamado grill)
Camarones Scampi
INGREDIENTES
1 kg de camarón con cáscara
1 cabeza de ajo entera
2 dientes de ajo
1 barra de mantequilla sin sal
1 cucharada de perejil seco (puede ser fresco)
1/2 limón
Sal de mar
Pan molido para empanizar
PREPARACIÓN
1) Hornear una cabeza de ajo por 45 minutos a 450 ºF
2) Derretir una barra de mantequilla sin sal
3) Pelar los ajos horneados
4) Aplastar los ajos horneados contra un colador para hacerlos pasta (así se realza el dulce del ajo)
5) Agregar 2 dientes de ajo crudo rallado (para darle el picante del ajo)
6) Agregar 1 cucharada de perejil
7) Agregar 1 pizca grandes de sal de mar
8) Agregar el jugo de medio limón
9) Revolver todo hasta que se integre bien
10) Dejar solidificar
11) Pelar los camarones, dejando la cáscara de la cola
12) Abrir los camarones a la mitad, sin cortarlos del todo, y retirar la tripa de ser necesario
13) Espolvorear pan molido sobre un refractario (muy poco, solo para darle un toque)
14) Abriendo los camarones a la mitad, colocarlos sobre el refractario en forma de mariposa o escorpión con la cola hacia arriba
15) Espolvorear otro poco de pan molido sobre los camarones
16) Esparcir la mantequilla preparada en trozos sobre la superficie de los camarones
17) Hornear 18 minutos a 320 ºF
Acompañar con pasta al burro (aceite de oliva, ajo y pimienta)
Mexican Shrimp Bowl
Mexican Shrimp Bowl ????????????
These were loaded to the max with flavor using simple ingredients! Also super quick and easy to make.. you gotta love it damn it! Once you take a bite, you're not going to wanna stop.. seriously so damn good!
FULL RECIPE ⬇️
INGREDIENTS
- 1 lb XL peeled & deveined raw shrimp of choice.
- 2 tbsp of extra virgin olive oil
- @flavorgod Taco Tuesday seasoning or any taco seasoning of choice.
(Link + discount code in bio)
- Cooked Jasmine Rice
Corn & Black Bean Salsa
(Combine all ingredients)
- 1 cup roasted yellow corn (cooled)
- 1 cup black beans (strained and rinsed)
- 1/2 cup finely diced red onion
- 1/2 cup finely diced pablano pepper
- 1/2 cup finely diced tomatoes
- 1/2 cup fresh chopped cilantro
- 2 tbsp extra virgin olive oil
- Juice of 1 lime
- Salt to taste
- Garlic powder to taste
Creamy Cilantro Lime Sauce
(Blend all ingredients together)
- ~1 cup light sour cream
- ~1 tbsp extra virgin olive oil
- Zest of 1/2 a lime
- Juice of 1/2 a lime
- 2 cloves of galric
- 1/2 bunch of cilantro
- Salt to taste
Note: Adjust ingredients to your liking and only add 1-2 tbsp of water at a time until you reach desired thickness.
DIRECTIONS
1. Prepare the corn and black bean salsa. Remove corn from cob and roast over high heat for 3-5 minutes mixing frequently then add to a bowl and let cool. While corn is cooling, prepare other ingredients. Combine all and place in fridge.
2. Prepare the creamy cilantro lime sauce and place in fridge.
3. Prepare the shrimp. Make sure they're clean and all the shell is removed then add to a large bowl with olive and taco seasoning. Mix till welll combined.
4. Cook shrimp in large greased skillet over medium high heat for 2-3 min per side. Be careful to not over cook.
5. Assemble your bowl & ENJOY! ????????
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#weightloss #shrimp #fitfood #highprotein
20-Minute Shrimp Tacos (With THE BEST Shrimp Taco Sauce!)
When it comes to these Shrimp Tacos, the name of the game is simple ingredients, big flavors. This recipe doesn’t call for much and none of it is crazy or hard to come by, yet the outcome is seriously incredible. Each bite offers a perfectly balanced combination of flavors and textures, making a weeknight dinner feel like a gourmet experience.
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You can print out the recipe here:
It’s Shrimp Tacos, so obviously, the star of the show is the shrimp! The little crustaceans get seasoned with a few simple spices and then get a good pan-sear, bringing out all of those unique flavors.
These tacos also feature shredded cabbage for plenty of crunch and a super easy, crowd-pleasing chipotle lime sauce. The whole thing comes together in 20 minutes, and it’s a good thing too because once you’ve tried them you’ll want to make them over and over!
Here's what you'll need:
FOR THE CHIPOTLE LIME SAUCE
½ cup mayonnaise
Juice of 1 lime
1 chipotle pepper (from a can of chipotles in adobo)
2 tablespoons chopped cilantro leaves
1 clove of garlic, roughly chopped
¾ teaspoon Kosher salt
FOR THE TACOS
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon black pepper
1 pound extra-large or jumbo shrimp, peeled and deveined (16-25 count)
3 tablespoon canola or avocado oil, separated
16 corn tortillas
1 cup shredded cabbage (optional)
lime wedges and chopped cilantro for garnish (optional)
How to make Shrimp Tacos:
You’ll start by knocking out that delicious chipotle lime sauce. Simply add all of the sauce ingredients to a food processor and mix until smooth. Alternatively, if you don’t have a food processor, you can just chop the cilantro, chipotle pepper, and garlic up super fine and then combine with the rest of the ingredients. Set the sauce aside and it’s on to the shrimp!
In a small bowl, whisk together all of your dry spices to make your shrimp seasoning. Next, you’ll lay a couple of paper towels down on the counter and spread your shrimp out over them. Lay another layer or two of paper towels on top of the shrimp and press down to remove all of the excess moisture. This will help the oil and spices stick during the cooking process, giving you the most flavorful Shrimp Tacos. Once done with this step, transfer the shrimp into a large mixing bowl, along with 1 tablespoon oil, and toss to coat. Now, add your spice mixture and give it another good toss.
Add the remaining oil to a large pan and heat it over medium-high heat. Place your shrimp in the pan in a single layer, making sure you leave a little space in between them. Allow the shrimp to cook like this for 2 - 2 ½ minutes before giving them a flip, then allow another 1 ½ - 2 minutes on the other side. Repeat these steps with any remaining shrimp that couldn’t fit in the first batch, making sure they are pink and opaque before removing them from the pan.
To assemble your Shrimp Tacos, grab two corn tortillas and stack one on top of the other, add a few shrimp to the middle, followed by some of that shredded cabbage, a squeeze of lime juice, and a sprinkle of chopped cilantro. Finish it all off with a generous drizzle of your chipotle lime sauce and enjoy!
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