Cajun Shrimp Tacos With Roasted Corn Salsa
Wild gulf shrimp is generously seasoned with Cajun spices and paired with roasted corn salsa served on toasted corn tortillas, topped with creamy avocado and crunchy jalapeno in these Cajun Shrimp Tacos.
Consumers have many choices when it comes to shrimp and seafood in general. Being an informed shopper helps when you are spending your hard-earned dollars on products that align with your values. I for one try to purchase sustainably caught wild seafood and domestic seafood as much as possible. It’s not always an option, but Safeway makes it easier with new products like wild-caught Gulf shrimp and wild-caught Argentine Red shrimp, now available under the Waterfront BISTRO name at your local store.
I created this recipe for Cajun shrimp tacos using the new Waterfront BISTRO Wild-Caught Gulf Shrimp, which are brown shrimp caught in the nutrient-rich waters off the coast of Texas and Louisiana. They have a sweet flavor and firm texture, which makes them great for sauteeing, breading, grilling, or even steaming for shrimp cocktail.
Wild gulf shrimp have a slightly more minerally flavor than white and pink shrimp. This is due to the lower tide in the Gulf, so the waters are dense with minerals and nutrients that pass on to the flavor of the shrimp.
While they are named brown shrimp – they are actually pink in the shells and turn brighter pink once they’re cooked. They are commonly used in dishes like gumbo, shrimp etouffee, shrimp po’boys, and dishes that are common to the gulf region, particularly from Louisiana.
What is sustainable shrimp?
Wild-caught shrimp from the United States is the most sustainable. If you did some digging into where your shrimp came from, you’d want it to be caught with small nets and traps rather than massive nets that sweep up anything and everything in their path, destroying other ocean life and habitats.
All seafood sold at Safeway meets strict sustainability criteria that are set by Safeway’s seafood policy.
Buying Sustainable Seafood from Safeway
The shrimp are sold with the shell and tail attached, but they have been deveined. Unlike pink and white shrimp that are easy to peel, wild Gulf shrimp take a little more time to peel. Rather than starting with the tail and squeezing out the shrimp body, I found it easier to peel starting at the top of the shell rather than the tail.
The tacos were well worth the effort of peeling the shrimp.
Ingredients
- Waterfront BISTRO Wild Gulf Shrimp 16 oz, peeled
- 1 tablespoon olive oil
- 1/2 tablespoon O Organics Cajun Seasoning blend
- 1 large clove of garlic, minced
- 1 can of corn, or 2 fresh ears of corn, kernels removed
- 1 tablespoon red onion, diced
- 1 tablespoon red bell pepper, diced
- salt and pepper to taste
- corn tortillas
- fresh avocado as garnish
- fresh sliced jalapeno for garnish
How to Make Cajun Shrimp Tacos
This recipe is incredibly easy, perfect for a weeknight meal as long as you thaw the shrimp ahead of time. For quick thawing (15 minutes), you can place the shrimp in a bowl of cold water and change the water every 5 minutes or so, until the shrimp thaw.
Heat a non-stick skillet over medium heat.
Add the minced garlic and cook for one minute.
Add the shrimp to the skillet and sprinkle generously with 1/2 tablespoon of Cajun Seasoning blend. Cook the shrimp for about 4 minutes, then flip to cook the other side – about 4 to 5 minutes total. The shrimp will turn bright pink and you’ll know it’s done when it’s no longer translucent.
While the shrimp is cooking, heat a separate skillet over high heat. Add the corn kernels, red onion and red bell pepper with a dash of olive oil. Roast the corn kernels for about 8 minutes, stirring often until slightly charred and the onion and peppers are softened. Season with sea salt and black pepper.
Char your corn tortillas over an open flame or you may place them in a hot skillet to heat it through. Layer the shrimp with the roasted corn salsa and top with avocado and jalapeno. Enjoy with a Mexican beer.
Ingredients
- Waterfront BISTRO Wild Gulf Shrimp 16 oz peeled
- 1 tablespoon olive oil
- 1/2 tablespoon O Organics Cajun Seasoning blend
- 1 large clove of garlic minced
- 1 can of corn, drained or 2 fresh ears of corn, kernels removed
- 1 tablespoon red onion diced
- 1 tablespoon red bell pepper diced
- salt and pepper to taste
- 8 corn tortillas
- fresh avocado as garnish
- fresh sliced jalapeno for garnish
Instructions
- Heat a non-stick skillet over medium heat.
- Add the minced garlic and cook for one minute.
- Add the shrimp to the skillet and sprinkle generously with 1/2 tablespoon of Cajun Seasoning blend. Cook the shrimp for about 4 minutes, then flip to cook the other side - about 4 to 5 minutes total. The shrimp will turn bright pink and you'll know it's done when it's no longer translucent.
- While the shrimp is cooking, heat a separate skillet over high heat. Add the corn kernels, red onion and red bell pepper with a dash of olive oil. Roast the corn kernels for about 8 minutes, stirring often until slightly charred and the onion and peppers are softened.
- Char your corn tortillas over an open flame or you may place in a hot skillet to heat it through. Layer the shrimp with the roasted corn salsa and top with avocado and jalapeno. Enjoy with a Mexican beer.
Pick up the new Waterfront BISTRO Wild Gulf Shrimp on sale now for $8.99 a bag through February 28th. Regularly priced $12.99 – you’ll save $4 with the promotion.
This is a sponsored post on behalf of Safeway to introduce you to the new Wild-Caught Gulf Shrimp now available and on sale. As always, we appreciate and encourage your support of the brands that make this site possible.
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