Food

Tip

You can use cups of cauliflower florets in place of the shrimp for a vegan version of this meal.

Chipotle Shrimp Tacos

All of us at goop are pretty taco-obsessed and we loved this chipotle shrimp recipe. It’s garlicky, savory, and smoky with just the right amount of heat.

Serves 4-6

1 pound medium peeled and deveined wild shrimp, tails removed

¾ teaspoon sea salt + extra for sprinkling

½ teaspoon chipotle chile powder (or less to make it less spicy)

½ teaspoon garlic powder

½ teaspoon natural cane sugar, brown sugar or maple sugar

¼ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon chili powder

freshly ground black pepper to taste

1 tablespoon unrefined, cold-pressed, extra-virgin olive oil

8 warm corn tortillas (or large lettuce leaves)

1. Rinse shrimp and pat dry with paper towels. Set aside.

2. In a medium bowl, combine the spices, sugar, salt and pepper. Add shrimp and toss to coat.

3. In a large skillet, warm olive oil over medium heat. Add shrimp in one layer and cook until cooked through, about 5-8 minutes, turning halfway.

4. If the shrimp are very large, chop them into bite-size pieces before serving. Season with an extra pinch of salt and serve with tortillas and desired accompaniments.

Excerpted from Kitchen Matters: More than 100 Recipes and Tips to Transform the Way You Cook and Eat—Wholesome, Nourishing, Unforgettable by Pamela Salzman. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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