Fast, fun, and full of flavor, these spicy Sriracha kissed Shrimp Taco Bowls are a home run for dinner tonight!
Clean and peel fresh raw shrimp. Thaw first if using frozen. Tails may be left on or off based on preference.
Set prepped shrimp in the fridge, covered, while you prep remaining toppings and bowl ingredients. I'll include a list of extra topping options in the notes section below - choose your favorites and have fun with it!
To make the crispy tortilla strips, cut tortillas in half horizontally then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Divide strips into 3 batches to prevent over crowding. To the hot oil, add 1/3 the tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches. Sometimes we make these just to snack on - they're so good!
Assemble bowls with a bed of lettuce and choice of toppings.
Lastly cook the shrimp. Pat shrimp dry and season with paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
Heat a large pan or skillet to medium-high heat with 1-2 of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
Season shrimp with Sriracha chili sauce and add to the bowl with all your tasty toppings! Choose your dressing/sauce from the list above and dig in!
MORE TASTY TOPPING OPTIONS:
Nutrition Facts below are estimated for recipe above (including homemade tortilla strips) using an online recipe nutrition calculator. Adjust as needed based on added extras and choice of dressing/sauce. Enjoy!
Recipe by Peas and Crayons - Shrimp Taco Bowls https://peasandcrayons.com/2020/05/shrimp-taco-bowls.html