Cajun Shrimp Tacos with Spicy Corn Slaw and Remoulade

Cajun Shrimp Tacos with Spicy Corn Slaw and Remoulade

Prep Time Prep: PT15M Cook Time Cook: PT10M Total Time Total: PT25M

Yield: 8

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entree

  • 1 ½ pounds Jumbo Shrimp ((16-20 count) peeled and deveined)
  • 1 ½ TBS Cajun Seasoning* (or Creole Seasoning)
  • 2 TBS Olive Oil
  • Fresh Ground Black Pepper and Sea Salt
  • 3 Cups Cabbage ( – shredded or chopped)
  • 1 Ears Corn (– cooked and cut off the cob (can substitute 1 cup of cooked corn))
  • ¼ Cup Flat Leaf Parsley (– roughly chopped)
  • ¼ Cup Green Onion ( – sliced)
  • 1-2 small Jalapenos ( – seeded, ribbed and diced*)
  • 1 tsp Cumin
  • 1 TBS Sugar (optional*)
  • 1 Cup Mayonnaise
  • 3 TBS Creole Grainy Mustard
  • 2 Cloves Garlic (– minced)
  • 1 tsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • ¼ tsp Cayenne (or more to taste)
  • 2 TBS Flat Leaf Parsley ( – finely chopped)
  1. Prepare the shrimp: In a medium bowl, combine the shrimp, seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp. Transfer to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
  2. Make the remoulade: Place all the ingredients in a small mixing bowl and stir to combine well. Set aside in the refrigerator to allow flavors to marry.*
  3. Make the slaw: In a large bowl combine the cabbage, corn, parsley, green onion, jalapeno, cumin, ½ teaspoon sea salt and sugar if using. Toss to combine. Add in ½ cup of the remoulade and toss to completely coat. Transfer to the refrigerator to chill.
  4. Meanwhile, cook the shrimp: Heat a large skillet over medium high heat. Add the shrimp in a single layer and sauté, stirring occasionally, about 5-8 minutes or until the shrimp are cooked through.
  5. Assemble the tacos: Divide the corn slaw and Cajun shrimp among tortillas. Drizzle with remaining remoulade and garnish with desired toppings. Enjoy!

Ingredients

  • 1 ½ pounds Jumbo Shrimp ((16-20 count) peeled and deveined)
  • 1 ½ TBS Cajun Seasoning* (or Creole Seasoning)
  • 2 TBS Olive Oil
  • Fresh Ground Black Pepper and Sea Salt
  • 3 Cups Cabbage ( – shredded or chopped)
  • 1 Ears Corn (– cooked and cut off the cob (can substitute 1 cup of cooked corn))
  • ¼ Cup Flat Leaf Parsley (– roughly chopped)
  • ¼ Cup Green Onion ( – sliced)
  • 1-2 small Jalapenos ( – seeded, ribbed and diced*)
  • 1 tsp Cumin
  • 1 TBS Sugar (optional*)
  • 1 Cup Mayonnaise
  • 3 TBS Creole Grainy Mustard
  • 2 Cloves Garlic (– minced)
  • 1 tsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • ¼ tsp Cayenne (or more to taste)
  • 2 TBS Flat Leaf Parsley ( – finely chopped)

Instructions

  1. Prepare the shrimp: In a medium bowl, combine the shrimp, seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp. Transfer to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
  2. Make the remoulade: Place all the ingredients in a small mixing bowl and stir to combine well. Set aside in the refrigerator to allow flavors to marry.*
  3. Make the slaw: In a large bowl combine the cabbage, corn, parsley, green onion, jalapeno, cumin, ½ teaspoon sea salt and sugar if using. Toss to combine. Add in ½ cup of the remoulade and toss to completely coat. Transfer to the refrigerator to chill.
  4. Meanwhile, cook the shrimp: Heat a large skillet over medium high heat. Add the shrimp in a single layer and sauté, stirring occasionally, about 5-8 minutes or until the shrimp are cooked through.
  5. Assemble the tacos: Divide the corn slaw and Cajun shrimp among tortillas. Drizzle with remaining remoulade and garnish with desired toppings. Enjoy!