Buffalo Shrimp Tacos

Monday, September 23, 2013

Two words: Flavor.  Explosion. 

Or, four words: Party. In. Your. Mouth.  

No seriously, you'll want to do a little happy dance when you take a bite of these, they are THAT good.  I opted for an imaginary happy dance in my head instead of an actual dance because I'm a terrible dancer.  Just ask the girls who were in NYC for my bachelorette, I'm pretty sure I embarrassed the hell out of them.

This recipe combines two of my all time favorite party foods - buffalo wings and seafood tacos.   With a combination like that - these tacos are destined to be amazing.  And, they are unbelievably fast.  I'm talking start to on the table in 20(ish) minutes, fast.  That's a Monday recipe if there ever was one. 

Speaking of Mondays, I typically don't post recipes on Monday, but I have a really, really good reason to stray from the schedule.   Jessie, from Life as a Strawberry, asked me to join as a blog partner for the Sustainable Seafood Blog Project. She didn't have to twist my arm to jump on board, I'm all for ensuring generations to come have a healthy supply of seafood to enjoy.  Not to mention, I'll take any excuse to post yummy seafood recipes!

Jessie started the Sustainable Seafood Project as a medium for food bloggers and businesses to encourage sustainable fishing practices and to provide resources to help consumers (us) incorporate sustainability in our day to day lives.    The goal of sustainability isn't to force us to stop eating seafood all together; it's to educate us so that we can make smart, responsible choices when buying seafood in effort to protect the ocean's ecosystem.  One of the many resources you can find at the Sustainable Seafood Project website is the infographic below, which offers a snapshot of the devastating toll irresponsible fishing practices have had on our oceans over the past century.

It literally broke my heart to learn that 70% of the worlds fisheries are in collapse or decline.  I cannot imagine a life without our water-breathing friends.  I was instantly fired up and ready to do my part.  

The key is to find a way to make sustainable seafood buying easy.   If you're anything like me, it's hard enough to remember the items you need from the grocery store, let alone remember what foods are considered "good choices" for sustainability.  Luckily, the Monterey Bay Aquarium offers many easy-to-use resources to help you select seafood that supports sustainability and avoid those that are in danger.  For example, in the Seafood Recommendations section of their website, you can quickly look up what seafood is ocean friendly in your geographic region, and even download pocket guides and mobile apps to carry with you to the store.  Pretty darn handy.  

I'm a self-confessed app hoarder, so I immediately downloaded the app.

These Buffalo Shrimp Tacos are a good choice for sustainability.  As a general rule, wild-caught South Atlantic Shrimp are considered a "good alternative" by the Monterey Bay Aquarium.  According to their website, "U.S. shrimp trawlers are required by law to use bycatch reduction devices to limit the amount of unwanted catch, and must carry a turtle excluder device to release sea turtles."  I did one better and purchased these shrimp from a friend of mine whose husband caught them earlier this week.  Supporting sustainable seafood practices AND local business at the same time:  win/win.

If you're looking for some more sustainable seafood recipes ideas, hop on over to the other blog partners joining the Sustainable Seafood Project this week:

Wanna Be A Country Cleaver
Once Upon a Cutting Board

I'll be back tomorrow with today's workout, and then back to my regular schedule on Wednesday.

Buffalo Shrimp Tacos
Serves:  4
Prep Time:  20 minutes
Cook Time:  5 minutes
Total Time: 25 minutes

1 1/2 pounds wild-caught South Atlantic shrimp 
1 cup of Frank's Red Hot Sauce
8 corn tortillas
2 tablespoons of olive oil 
4 stalks of celery, diced
4 ounces of blue cheese (I used Blue Stilton)
Greek Yogurt, Hot Sauce, Avocado, Tomatoes, etc. for garnish 
Skewers (metal or wood soaked for an hour)

Preheat oven to 375 F.  In a bowl, combine shrimp and Frank's Red Hot sauce and allow to marinate while you prepare the rest of the ingredients.  Heat the grill to high heat.  Rub both sides of the corn tortillas with olive oil.  Drape tortillas over the two bars on your oven rack  and cook for 15 minutes until lightly browned and slightly hardened (gravity will pull the tortilla into the perfect taco shell form). Meanwhile, skewer shrimp, reserving the remaining Frank's Red Hot sauce for basting.  Place skewers on grill, baste top of shrimp with reserved marinade and grill for two minutes.  Flip skewers, baste shrimp with marinade, and grill for two more minutes.  To assemble tacos, put a handful of celery in the bottom of the taco shell, top with shrimp, blue cheese crumbles, Greek yogurt, hot sauce and whatever other toppings you desire.  

For you low carb and paleoers, these are really good on lettuce wraps too.  But, whatever you do, don't skip the cheese.  Life's too short to not eat blue cheese.


  1. Tried these tonite. ..easy and delish!!! Thanks!!!!

    1. I'm so glad you enjoyed them! Definitely one of my favorites!

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