New This Month

Keep a bag of shrimp and one of corn in the freezer, and you can make these tacos whenever the mood strikes.

Source: Everyday Food, December 2005
Total Time Prep Servings



Cook's Notes

To thaw frozen shrimp at the last minute, place in a sealed plastic bag in a bowl of room-temperature water. (Change water once or twice, as it becomes cold.) Shrimp will be ready to use in about 10 minutes.

Similar Recipes


How would you rate this recipe?
  • MS11009859
    14 JUL, 2012
    One of our favorite summer recipes. We make this all the time. Simple and tasty! I love to make these with fresh sweet corn sliced off the cob and small, sweet bay shrimp. Served with melty Chihuahua cheese, cilantro, cabbage, fresh avocado, salsa and a squeeze of fresh lime they are bright and delicious. Leftovers are perfect for a fresh and fancy taco salad the next day!

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes