Martha Stewart Broiled Shrimp Tacos

Martha Stewart broiled shrimp tacos are a smoky, juicy weeknight dinner with large shrimp, chipotles in adobo and blistered corn tortillas, ready in 35 minutes. Try this simple shrimp taco recipe for a summer dinner or busy weeknight, since it's a one-pan broiler dish with just a handful of ingredients.

Broil the shrimp only until they turn pink and opaque, 6 to 8 minutes, and stir them a few times along the way. Leave them under the heat any longer and they turn tough and rubbery instead of juicy.

Martha broils the shrimp instead of sautéing or pan-frying them, which keeps everything on one baking dish. Blistering the corn tortillas under the same broiler gives them charred spots and a soft, warm bend, so you never need a separate skillet for them.

Martha Stewart Broiled Shrimp Tacos

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

430

kcal

Spicy chipotle shrimp and soft onion pile into corn tortillas that are blistered under the broiler until just charred in spots. Everything cooks under the same heat, so the shrimp stay tender while the tortillas turn warm and pliable.

Ingredients

• 12 6-inch corn tortillas
  

• 1 1/2 pounds large shrimp, peeled and deveined
  

• 1 medium white onion, chopped (about 2 cups)
  

• 2 teaspoons safflower oil
  

• 1 tablespoon minced canned chipotles in adobo
  

• 1 1/2 teaspoons coarse salt
  

• Assorted garnishes, such as sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, lime wedges, and sliced jalapenos
  

Directions

• Preheat and arrange tortillas: Preheat the broiler with the rack 6 inches from the heating element. Then arrange 12 six-inch corn tortillas in overlapping rows on a baking sheet.
• Blister the tortillas: Broil the tortillas for about 1 minute, until they blister in spots. Flip them and broil about 30 seconds more, then stack them right away and wrap them in a clean kitchen towel to keep them soft and warm.
• Toss the shrimp: Toss 1 1/2 pounds large shrimp with 1 cup chopped white onion, 2 teaspoons safflower oil, 1 tablespoon minced chipotles and 1 1/2 teaspoons coarse salt. Then transfer everything to a baking dish.
• Broil the shrimp: Broil the shrimp for 6 to 8 minutes, stirring a few times. They're done once they turn pink and opaque.
• Assemble the tacos: Divide the shrimp and the remaining onion evenly among the warm tortillas. Then top with sliced avocado, shredded red cabbage, cilantro sprigs, sour cream, sliced jalapenos and a squeeze from the lime wedges.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen shrimp for these tacos?

Yes, as long as you thaw them completely first. Leave them in the fridge overnight, or set them in a bowl of cold water for about 20 minutes. Then pat them very dry so they broil instead of steam.

How do I make the shrimp less spicy?

The heat comes from the chipotles in adobo, so use less of them to dial it down. Start with 1 teaspoon instead of 1 tablespoon, and skip the sliced jalapenos, or cool each taco with extra sour cream.

Can I prep these tacos ahead of time?

You can chop the onion and the garnishes and toss the shrimp with the oil, chipotles and salt up to a few hours ahead. Keep everything covered in the fridge, then broil the tortillas and shrimp right before serving.

What if I don't have a broiler?

A very hot skillet works for both parts. Char the tortillas for about 30 seconds per side, then cook the shrimp over medium-high heat for 2 to 3 minutes per side until pink and opaque.

What's the most common mistake with broiled shrimp?

Overcooking is the big one, because shrimp go from tender to rubbery in a minute or two. Stir them a few times and pull the pan out as soon as they turn pink and opaque.