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+ servings
Shrimp Tacos

Shrimp Tacos

Course Lunches, Main Dishes, Party Perfect, Protein Rich
Cuisine Mexican
Keyword butter, cilantro, cotija cheese, lime juice, old bay, pico de gallo, Prairie Farms Salted Butter, Prairie Farms Sour Cream Pouch, Romaine Lettuce, shrimp, sour cream, tacos, tortillas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 12 Flour tortillas, taco size
  • 24 Shrimp, fresh peeled, deveined
  • 4 Tbsp Old Bay Seasoning
  • 1 Cup Cilantro, fresh chopped
  • 1 Large onion diced, chopped
  • 2 Jalepenos, Fresh Remove seeds, finely diced
  • 4 Tbsp Lime Juice
  • 2 Cups tomatoes Seeded, diced
  • 2 Tbsp Prairie Farms unsalted butter
  • 2 Cups Romaine lettuce Finely shredded, chopped
  • 2 Cups Cotija cheese crumbled
  • 1 12oz Prairie Farms sour cream pouch
  • Salt & Pepper


  • Wash then dice/chop all vegetables. Set aside. Rinse shrimp, removing tails and shell, devein then pat dry with a paper towel. Place in a bowl and sprinkle Old Bay seasoning over the top and toss lightly to coat. Refrigerate until ready to cook. Preheat oven to 225 degrees Fahrenheit.
  • To make Pico de Gallo, in a medium bowl, add diced tomatoes, onion, jalepenos, 1/4 cup cilantro and lime juice. Add salt & pepper to taste. Stir to blend then refrigerate until ready to serve.
  • Place tortillas on a large cookie sheet and place in oven to warm. In a skillet over medium heat, add butter, then shrimp, saute about 2-3 minutes then flip over and cook another 2-3 minutes until shrimp are fully cooked and pink. Turn off heat.
  • Assemble tacos, by adding shrimp into each tortilla, topping with shredded romaine, Pico de Gallo, fresh cilantro, cotija cheese and lastly drizzling on sour cream. Recipe makes 3 tacos per person.
  • Options: Add fresh avocado, black beans or grilled corn for a flavor twist.