So we have gotten past that point of having to explain by obsession for tacos, great, let’s move along. Cue this insanely delicious recipe for Sunshine State Shrimp Tacos by Grill Girl Robin. This recipe is made with her very own special Sunshine State of Mind Rub that you can purchase directly on her website. Support local when you can, in this case especially as you will love this rub on just about anything! It has notes of grapefruit, honey, coriander, paprika and kefir lime juice make for a luscious sauce. Don’t get caught eating it right out of the container. Insert sinister laughter here. You can even use it to rim your glass for your next spicy and/or fruity margarita or just about any drink you’d like.
Make sure to double the shrimp amount to 2 boxes of Trader Joe’s Coconut Shrimp. Definitely stick to the cooking instructions on cooking, baking it at 450 degrees Fahrenheit for 12 minutes for the perfect crispiness and golden color. I also left the microgreens out since we had already gone to two different grocery stores when we made these and couldn’t wait to get home to make these. Enjoy these most insanely delicious Sunshine State Shrimp Tacos soon!
Sunshine State Tacos
Ingredients
- 1 pound Trader Joe’s 16 oz. coconut shrimp (using 4 shrimp per taco)
- 1 cup Mexican Crema
- 2 tbsp. Sunshine State of Mind rub
- 2 key limes
- Half a head of shredded purple cabbage
- 1 cup diced pineapple
- 1 cup diced mango
- 2 tbsp. diced red onion
- 1 serrano chile, finely diced
- Handful of cilantro leaves finely minced
- Salt and pepper to taste
- 1 clove garlic, finely minced
- 1 tsp. honey
- Micro radish salad from Whole Foods
- Yellow corn tortillas (fresh is best, but any good store bought works too)
Prepare
- Cook shrimp per box instructions in an air fryer or oven.
- Heat tortillas to get a little char.
- To make crema, add zest of one key lime and juice to 1 cup Mexican crema (I love Caqique brand).
- Add in Sunshine State of Mind rub. This is totally to taste, but I used about 2 tbsp. for 1 cup. If you want a little heat, add a few drops of Valentina hot sauce or Cholula. Spread a nice layer to cover the tortilla.
- Add shredded cabbage on top of the crema.
- Top cabbage with 4 shrimp with the tail cut off. You can also cut them into chunks for easier eating, but I think the whole shrimp is more stunning for presentation.
- To make the salsa, dice the mangos and pineapple to even small chunks and mix it with chopped onion, finely minced garlic, cilantro, serranos (remove ribs and seeds if you don’t like it too spicy). Add juice of lime and honey and mix to combine evenly. Add salt and pepper to taste.
- Top shrimp with salsa and lime dressed micro radish salad.
- Serve with lime wedges and an ice cold drink. I recommend the Grilled Grapefruit Paloma from Shannon at Big Green Egg Foodie with Robyn’s rub as a rimmer.
