Posted by Sarah Laping Garland on


The secret to this recipe is not overcooking the shrimp – you want them to be plump and juicy! Serves 6 but can easily be doubled or even tripled.


1/4 cup of vegetable oil
1 medium sized white onion
1 1/2 lbs of uncooked shrimp, peeled, de-veined and cut lengthwise
1 tsp salt
3 Tbsp. butter
1 to 2 jalapeño, stem and seeds removed, and finely sliced
2 Tbsp. chopped garlic
1/2 bunch of Italian parsley leaves (or if you prefer, cilantro), finely chopped
24 corn tortillas warmed on a skillet and wrapped in a cloth to keep warm
2 limes, quartered



  • Heat oil in a large skillet over medium-high heat until it just starts to smoke
  • Add the onions and cook until they just start to wilt – about 1 minute
  • Add the shrimp and cook until they just start to turn pink.
  • Add butter, jalapeño and garlic and cook for another minute or so - but be careful not to overcook the shrimp!
  • Turn off heat and add the chopped parsley
Spoon the shrimp filling onto a warm tortilla. Serve with the lime wedges and extra hot sauce to taste.



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