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Shrimp Tacos

Shrimp Tacos


  • 2 Tablespoons light olive oil
  • 1 pound large (21-30 count) raw shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1/4 teaspoon chili powder
  • 1 Tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 6 corn taco shells
  • 2 cups romaine lettuce, chopped
  • 1 jar Blackberry Patch Peach Salsa
  • 1/3 cup Vermont Cheddar Cheese, shredded
  • 1/4 cup fresh cilantro, chopped

Preheat oven to 350 degrees F. Heat oil in a skillet over high heat. Add shrimp, salt and pepper and cook until shrimp are pink and become firm, about 1-2 minutes per side. Reduce heat to medium and add chili powder, lime juice and garlic. Cook 1-2 minutes, stirring once or twice. Bake taco shells on baking sheet 4-5 minutes. Layer lettuce, shrimp, Peach Salsa, cheese and cilantro in the taco shells. Serve immediately.