Shrimp Tacos With Cucumber Salad Recipe

Name: Shrimp Tacos With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 2 cups kirby cucumbers, sliced; 1/2 cup radish, sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons rice wine vinegar; Tacos; 8 corn tortillas; 24 raw jumbo shrimp, peeled (about 1 lb.); 1 tablespoon caribbean jerk seasoning (or Adobo); 2 cups green cabbage, thinly shredded; 1 ripe mango, peeled and diced; 1/4 cup red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 2 tablespoons light mayonnaise; 1 tablespoon rice wine vinegar

Servings: persons

Salad
2 cups kirby cucumbers, sliced
1/2 cup radish, sliced
1/4 cup fresh cilantro, chopped
2 tablespoons rice wine vinegar
Tacos
8 corn tortillas
24 raw jumbo shrimp, peeled (about 1 lb.)
1 tablespoon caribbean jerk seasoning (or Adobo)
2 cups green cabbage, thinly shredded
1 ripe mango, peeled and diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons light mayonnaise
1 tablespoon rice wine vinegar

1
Salad: Combine ingredients in a bowl. Set aside.
2
Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
3
Sprinkle shrimp with jerk seasoning or Adobo. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
4
Toss remaining taco ingredients in a bowl until blended.
5
To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.

866

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 2 cups kirby cucumbers, sliced, 1/2 cup radish, sliced, 1/4 cup fresh cilantro, chopped, and more.

Yes, Shrimp Tacos With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp Tacos With Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions