Spiriteds! Today’s recipe, Spicy Shrimp Seashell Tacos, came out of nowhere. They are a completely-made-up-on-the-spot-wow-this-is-mouthwatering-and-filling recipe. K-Hubs was making chicken wraps for everyone, and I was convinced there wouldn’t be enough to go around. So I made a shrimp version for myself, and, holy cow, is it a party for the palate or what?!?! Not to mention, the lettuce leaves look like seashells, which just ooze summer vibes! I loved the flavor so much I made another batch for dinner and promptly put a blog post together. Also, I made another batch because extra photos, and just why not, man. My tastebuds were not sad about this. Not even in the slightest.
K-Hubs and I don’t eat out very often right now. The girls are most definitely at the age where we are starting to eat out more, but it isn’t with the same frequency as our pre-children days when K-Hubs and I would get groceries after work, put them away, and still go out that evening for dinner. Please feel free to bless all the first world habits. Omigod. (Actually, our church pastor talked about this in a Bible study we were in, also pre-kids, and, apparently, buying groceries and then going out to dinner is an actual thing many people do. Who knew?)
But when I take a bite out of Spicy Shrimp Seashell Tacos, I feel like I’m dining out, right in the comfort of my own home. The price is right, I eat at my leisure, and I don’t have to rush home to relieve a babysitter. Restaurant-quality recipes are what K-Hubs and I reach for now. And these paleo and nutrient-dense tacos are, in a word, succulent. Think juicy shrimp, lush lettuce, creamy avocado (diced in this recipe), piquant red onion, savory black olives, spicy garlic, cracked black pepper, and a few other salts to round out the flavor. Devouring one (or four) of these is like sitting in a restaurant with a madly delicious entree and not a care in the world.
Which is a literal statement not only because of sheer mouthwatering tastiness but also because these are no-bake. As in, no-fry. Furthrmore, all-fresh. So when it goes from 59 degrees to 85 degrees in the span of 24 hours and the last thing you want to do is fire up the oven or the stove or anything in the kitchen, these Spicy Shrimp Seashell Tacos will have your back. Essentially, Spiriteds, we have a throw-together recipe that will knock your socks off.
And Spicy Shrimp Seashell Tacos are so easy to make, it’s bordering on the ridiculous. Honestly, I’m the laziest chef, cook, baker, foodie ever. I’m nothing if not a reluctant twenty-first century cavewoman. And I wouldn’t have lasted more than seven minutes in the Paleolithic Era. Probably not more than five minutes in the Chamber of Secrets. And definitely not more than two minutes in the 74th Hunger Games, and I even took archery in high school gym, where I learned arrows, like Bumbles, bounce. So, rest assured, when I say this is an easy recipe to make, I mean it.
First, I combine the oil, seasonings, and garlic. Then I add the shrimp and stir. From there, I lay out the lettuce leaves like seashells, about one per taco (I use the bigger, sturdier leaves), and then scoop the shrimp mixture onto each shell. Finally, I top with olives, avocado, and red onion. Okay, fine, I also add a little more parsley to the mix and an extra dash of pepper. Then I drizzle any leftover oil from the bowl over the top of the seashell mixture. I love me some flavor, and these tacos BRING IT.
Since you only use about half the avocado, you may be wondering what to do with the remaining half. A ha! I have a few recipes for you. First, and you knew I was going to say this, add it to a batch of Lemon Avocado Dip, and then maybe bump up the amounts of the other ingredients just a smidge. If you aren’t in the mood for math, then I suggest you try that extra avocado with Mayo-Free, Paleo Egg Salad. Avocado isn’t included in the recipe itself, however I’m feeling like that’s an experience worth having, especially this time of year. Ooh, and try it with some Hot ‘n Spicy Pico de Gallo. I seriously wanted to do that, and K-Hubs beat me to it. So, if you try it, then let me know if you like it as much as he does!
Oh, and as for that chicken? It turns out there was enough to go around.
- 4 Butterhead lettuce leaves
- 20 medium-to-large shrimp, fresh or thawed
- ¼ cup olive oil
- 1 clove fresh garlic, pressed
- ½ teaspoon dried parsley flakes
- ¼ teaspoon cracked black pepper
- 1 dash onion salt
- 1 dash garlic salt
- ¼ cup black olives
- ½ avocado, diced
- 2 tablespoons red onion, sliced or diced, optional
- Combine olive oil, garlic, parsley flakes, black pepper, onion salt, and garlic salt in a medium-sized mixing bowl. Then add shrimp and toss to coat evenly.
- Scoop mixture onto lettuce leaves and top with black olives, avocado, and red onion.
- Serve immediately.