Shrimp Tacos
Are you ready to try some surprising taco toppings that work. We put a spotlight on watermelon. Refreshingly bold, loaded with flavour, texture and summer brightness. This spicy sweet fresh combo comes together with fresh crisp watermelon. Marinate the shrimps in our Watermelon Vinaigrette, top with watermelon Pico de Gallo, add a crunch with A sweet Spiced Pistachio-Sesame Crumble.
FLAVOURING COMPONENTS: Watermelon Flavouring Kit
1 Watermelon Vinaigrette
2 Pickled Watermelon Rind
3 Pistachio-sesame Crumble
TACO COMPONENTS
Avocado cream
Pico de Gallo
Slaw
Shrimp
Greens of your choice
Corn tortilla shells, 2-3 per person
Garnishes
Prepare your ingredients
AVOCADO CREAM
INGREDIENTS
1 ripe avocado
1/4 cup coconut milk or cream
1/2 lime juiced
salt
METHOD
place all the ingredients into a deep container or bowl, puree with a hand blender until smooth and creamy
taste & adjust seasoning
if too thick add a little more cream to create a spreadable puree
place plastic film directly onto the puree, refrigerate until ready to use
WATERMELON PICO de GALLO
INGREDIENTS
2 cups diced watermelon
1/4 cup diced red onions
1/4 cup diced english cucumber
1 jalapeno seeded & diced
zest of 1 lime
2 TBSP lime juice
2 TBSP diced Pickled Watermelon Rind (flavouring component 2)
1 TBSP chopped mint leaves
S&P
METHOD
place all ingredients into a container, toss, taste seasoning
cover and set aside until ready to use
SLAW
INGREDIENTS
2 cups shredded cabbage
1/3 cup sliced red onions
1/3 cup sliced celery
1/3 sliced poblano pepper
S&P
2 TBSP lemon juice
1-4 TBSP Greek style yogurt
1 cup cilantro leaves
1 TBSP MAYO
METHOD
Slice the vegetables with a mandolin or slice thinly with a sharp knife
season with S&P
blend the lemon juice, yogurt & mayo (dressing)
dress the slaw just before serving to retain the crispness
SHRIMPS
INGREDIENTS
2-3 shrimps per person
2 TBSP Watermelon Vinaigrette (flavouring component 1)
1/4 tsp chili pepper
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp salt
METHOD
dry shrimps thoroughly
drizzle with Watermelon Vinaigrette (flavouring component 1)
sprinkle in spices and toss well
marinate 20 minutes in refrigerator
SEARING THE SHRIMPS
grill shrimps on medium-high heat
turning once until cooked through and lightly charred (about 2 minutes per side)
transfer to a plate
CORN TORTILLA SHELLS
warm the shells on a grill, 30 seconds per side
stack shells into a pile and cover with a damp towel
GARNISH
lettuce of your choice
cilantro sprouts
sliced jalapenos
lime wedges
METHOD
place lettuce in the centre of the taco shell.
top with slaw
add the grilled shrimp
drizzle with avocado cream
sprinkle with Pico de Gallo
for a vibrant crunch sprinkle with Pistachio-sesame crumble (flavouring component 3)
garnish with sprigs of cilantro sprouts & a squeeze of lime
