This recipe is perfect to serve to your group of friends who just want to enjoy good food. It’s tasty and it’s so flavorful that when you serve these tacos with a cold beverage like iced tea or lemonade, everyone will truly just enjoy eating. And if you want my honest opinion, nothing beats serving these with an ice cold beer! Our friend over at My Baking Addiction has this to say about this recipe:
“Shrimp is one of my favorite foods; honestly, I would choose it over a steak any day of the week. I particularly love them grilled and have tried countless marinades, but this particular one is a definite stand out!”
I feel the same! I come from a meat loving family, which is why even for casual meals, we always have meat. Meat is even the center of attention during birthdays instead of the cakes. But it’s for that same reason that if I need to choose between shrimp or meat for a meal, I will choose the shrimp. I don’t get to eat it all the time even though it’s one of my favorites.
Ingredients
FOR THE TACOS
1 La Costena chipotle chili in adobo; chopped
1 tablespoon Bertolli olive oil
1 teaspoon McCormick cumin
1 tablespoon Domino brown sugar
1 lime (juice and zest)
2 tablespoons cilantro; chopped
1 pound shrimp; peeled and deveined
FOR THE CORN & BLACK BEAN SALSA
3 tablespoon Bella balsamic vinegar
1 tablespoon Bertolli olive oil
1/2 teaspoon Morton salt
1/2 teaspoon Domino white sugar
1/2 teaspoon McCormick ground black pepper
1/2 teaspoon McCormick ground cumin
1 teaspoon Za’atar
2 tablespoons chopped fresh cilantro
1 (15 ounce) can Great Value black beans, rinsed and drained
1 (15 ounce) can Libby’s sweet corn, drained
1 red pepper; diced
1 jalapeno; seeded and diced
2 green onion sliced
Instructions
FOR THE TACOS
Mix the chipotle, olive oil, cumin, brown sugar, lime zest, lime juice and cilantro in a bowl and and let marinate for 20 minutes.
Skewer the shrimp.
Oil up the grill and grill the shrimp until cooked, about 2-3 minutes per side.
FOR THE CORN & BLACK BEAN SALSA
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and Za’atar.
In a medium bowl, stir together black beans, red pepper, jalapeno, green onions and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate.
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Quick Tip: These shrimps can also be served over hot rice or noodles, if you like.
Thanks again to My Baking Addiction for this amazing recipe.
