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We are reposting this recipe because of Cinco de Mayo! Find more Cinco de Mayo recipes right here, and if you want to make your own hard shell tacos we made a whole post about it here. :) 

In my neighborhood there are handful of pretty decent taco trucks around to satisfy my overly active taco craving. I eat a lot of tacos. The one thing I do miss though is having crunchy tacos. It is just not something the trucks offer. I love crunchy tacos and prefer them over the regular any day. We ended up making this Spicy Curry Shrimp Taco recipe. This is definitely one of those recipes I know we will both be making throughout the summer. In addition to the crispy tacos, you also get a nice crunch from the simple cucumber salsa we paired with our marinated shrimp. The cucumbers will also help cool your mouth down if have a hard time handling spicy things (like me ☺).
♥ Teri

Spicy Curry Shrimp Tacos

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Spicy Curry Shrimp Tacos
Makes 6

spicy curry marinated shrimp:
30 large shrimp, peeled and deveined
1 tablespoon Ground Cumin
1 tablespoon Hot Madras Curry Powder
2 teaspoons Ground Ginger
1/2 teaspoon Cayenne Pepper
1 lime, zested and juiced
1 1/2 tablespoons raw honey
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
salt and pepper to taste
simple cucumber salsa:
1 1/2 cups diced cucumber
1/2 cup diced red bell pepper
1/2 lime, juiced
1/2 teaspoon salt
1/4 teaspoon Roasted Ground Cumin
1/4 teaspoon cracked black pepper

6 crunchy taco shells
thinly sliced Serrano chiles
cilantro sprigs
Mexican crème or sour cream
crumbled cotija cheese
lime wedges

1. Place shrimp into a large mixing bowl and set aside.
2. Combine cumin, curry powder, ginger, cayenne, lime juice, honey, and 1/4 cup oil into another mixing bowl and whisk together. Pour over shrimp, season with salt and pepper and mix together until shrimp is fully coated. Cover with plastic wrap, refrigerate and allow to marinate for 1 hour.
3. While shrimp marinates, combine all ingredients for simple cucumber salsa into a medium mixing bowl and toss together. Set aside.
4. Heat a grill or grill pan to medium high heat and brush with remaining 2 tablespoons oil.
5. Place shrimp onto grill or grill pan, season with salt and pepper and grill on each side for 4 to 5 minutes or until just cooked through (be careful not to overcook shrimp or texture will be tough and rubbery). Remove from heat and allow to cool for 5 minutes.
6. Stuff shrimp into crunchy taco shells and top with the cucumber salsa, sliced chiles, fresh cilantro, crema, cotija, and a fresh squeeze of lime juice. Serve immediately.

  1. tara Not Specified Not Specified

    Oh man, these look AMAZING! I love crunchy tacos. (I love all tacos, but yes to crunchy!). Can’t wait to try these!

  2. tahnycooks Not Specified Not Specified

    Crunchy over soft any day! These look fabulous!

  3. Mimi Not Specified Not Specified

    curry and tacos? Brilliant!

  4. Jodie Hale Not Specified Not Specified

    Looks like you left out the paprika from the list of ingredients but mention it in the directions. How much paprika is in your recipe?

  5. Britney Not Specified Not Specified

    How did you make the crunchy taco shells?

    • Jenny Park Not Specified Not Specified

      I shallow fried them for a few minutes in oil at 350˚F, but you can buy them as well!

      • Sarah Not Specified Not Specified

        Making your own is so much better, and you know what you’re eating

        • Beth Tappen Not Specified Not Specified

          Did you use regular corn tortillas? What kind of oil and how much for how long? Love this idea!

          • Jenny Park Not Specified Not Specified

            I used yellow corn tortillas and vegetable oil and fried them got about 4 minutes on each side

  6. Laura (Tutti Dolci) Not Specified Not Specified

    These tacos look too good, love the spices!

  7. Snappystreet Not Specified Not Specified

    Crunchy tacos?! I’m truly inspired for the weekend now! YUM! x

  8. Eileen Not Specified Not Specified

    Tacos, tacos, tacos! These sound so fabulous and perfect for a hot summer afternoon–preferably with a margarita or two. Yay!

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  10. Millie l Add A Little Not Specified Not Specified

    Yum!! This looks totally amazing!!

  11. Phoebe Lapine @FeedMePhoebe Not Specified Not Specified

    Such a delicious looking summer weeknight meal- can’t wait to try it! :)

  12. bev @ bevcooks Not Specified Not Specified

    In. Stinkin’. Love.

  13. allison Not Specified Not Specified

    Where to find cohjita cheese?

    • Jenny Park Not Specified Not Specified

      You can find them at Hispanic markets, but I’ve also found it in my regular market (Vons/albertsons, etc) as well

  14. Erin Not Specified Not Specified

    Did you find the taco shells as-is, or did you prepare tortillas in some way?

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