Chipotle Shrimp Tacos for One
By Russell SelanderPublished on May 18, 2021
Time
30 minutes
Yield
Serves 1
Ingredients
2 tablespoons sour cream or Greek yogurt ¼ teaspoon grated lime zest plus 1½ teaspoons juice, plus lime wedges for serving1 tablespoon oil, divided¼ cup fresh or frozen corn ¼ cup chopped cherry or grape tomatoes ¼ teaspoon table salt, divided¼–½ teaspoon chipotle chile powder ¼ teaspoon dried oregano ¼ teaspoon garlic powder 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and halved crosswise2 (6-inch) corn tortillas, warmed1 tablespoon chopped fresh cilantro
Before You Begin
You will need a 10-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Combine sour cream and lime zest and juice in bowl; set aside until ready to serve. Heat 1 teaspoon oil in 10-inch skillet over medium heat until shimmering. Add corn and cook until softened and beginning to brown, about 2 minutes. Stir in tomatoes and ⅛ teaspoon salt and cook until tomatoes are softened, about 1 minute. Transfer to second bowl and wipe out skillet with paper towels.
- Combine chile powder, oregano, garlic powder, and remaining ⅛ teaspoon salt in medium bowl. Pat shrimp dry with paper towels then add to chile mixture and toss to coat. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp to skillet in single layer and cook until spotty brown and edges begin to turn pink, about 1 minute. Off heat, flip shrimp, cover, and cook second side using residual heat of skillet until shrimp are opaque throughout, 1 to 2 minutes.
- Evenly divide corn-tomato mixture between tortillas, top with shrimp, drizzle with sour cream mixture, and sprinkle with cilantro. Serve with lime wedges.
Time
30 minutesYield
Serves 1Ingredients
2 tablespoons sour cream or Greek yogurt
¼ teaspoon grated lime zest plus 1½ teaspoons juice, plus lime wedges for serving
1 tablespoon oil, divided
¼ cup fresh or frozen corn
¼ cup chopped cherry or grape tomatoes
¼ teaspoon table salt, divided
¼–½ teaspoon chipotle chile powder
¼ teaspoon dried oregano
¼ teaspoon garlic powder
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and halved crosswise
2 (6-inch) corn tortillas, warmed
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
2 tablespoons sour cream or Greek yogurt
¼ teaspoon grated lime zest plus 1½ teaspoons juice, plus lime wedges for serving
1 tablespoon oil, divided
¼ cup fresh or frozen corn
¼ cup chopped cherry or grape tomatoes
¼ teaspoon table salt, divided
¼–½ teaspoon chipotle chile powder
¼ teaspoon dried oregano
¼ teaspoon garlic powder
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and halved crosswise
2 (6-inch) corn tortillas, warmed
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Ingredients
2 tablespoons sour cream or Greek yogurt
¼ teaspoon grated lime zest plus 1½ teaspoons juice, plus lime wedges for serving
1 tablespoon oil, divided
¼ cup fresh or frozen corn
¼ cup chopped cherry or grape tomatoes
¼ teaspoon table salt, divided
¼–½ teaspoon chipotle chile powder
¼ teaspoon dried oregano
¼ teaspoon garlic powder
8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and halved crosswise
2 (6-inch) corn tortillas, warmed
1 tablespoon chopped fresh cilantro
Test Kitchen Techniques
Why This Recipe Works
It's easy to default to chicken or beef for taco night, but tender and juicy shrimp are just as, if not more, convenient—defrost just what you need from your freezer to instantly be transported to a sunny, breezy taco stand. Tossed in a potent and pantry-friendly spice rub, they cook in a snap, and are the perfect companion to our mixture of lightly charred sautéed corn and tomatoes. After assembling the tacos, we finish them with a drizzle of a zesty, creamy lime sauce, which contrasts with the spices and adds a tangy finish.
Before You Begin
You will need a 10-inch skillet with a tight-fitting lid for this recipe.
Instructions
- Combine sour cream and lime zest and juice in bowl; set aside until ready to serve. Heat 1 teaspoon oil in 10-inch skillet over medium heat until shimmering. Add corn and cook until softened and beginning to brown, about 2 minutes. Stir in tomatoes and ⅛ teaspoon salt and cook until tomatoes are softened, about 1 minute. Transfer to second bowl and wipe out skillet with paper towels.
- Combine chile powder, oregano, garlic powder, and remaining ⅛ teaspoon salt in medium bowl. Pat shrimp dry with paper towels then add to chile mixture and toss to coat. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp to skillet in single layer and cook until spotty brown and edges begin to turn pink, about 1 minute. Off heat, flip shrimp, cover, and cook second side using residual heat of skillet until shrimp are opaque throughout, 1 to 2 minutes.
- Evenly divide corn-tomato mixture between tortillas, top with shrimp, drizzle with sour cream mixture, and sprinkle with cilantro. Serve with lime wedges.
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