The Firecracker Shrimp
These shrimp don’t mess around. Quick to prep, fast to cook, and full of Tex-Mex zing, Firecracker Shrimp brings a bright, explosive bite to your 4th of July plate. Tossed with olive oil, lime, and Let’s Taco ’Bout It, these skewers go from grill to table in under 10 minutes—and light up every plate they touch.
Ingredients
- 1½ lbs large shrimp, peeled and deveined (tail-on optional)
- 2 tbsp olive oil
- 1½ tbsp Chef Paddy’s Let’s Taco ’Bout It seasoning
- Zest of 1 lime
- Juice of ½ lime (plus wedges for serving)
- Optional: chopped fresh cilantro or parsley, skewers (if wooden, soak for 30 minutes)
Instructions
- Prep the shrimp: Pat shrimp dry. In a large bowl, toss with olive oil, lime zest, lime juice, and Let’s Taco ’Bout It seasoning until evenly coated. Thread onto skewers or use a grill basket.
- Preheat the grill: Medium-high heat. Clean and oil the grates.
- Grill the shrimp: Place directly over the heat. Cook 2–3 minutes per side until shrimp are opaque and lightly charred.
- Serve: Garnish with lime wedges and herbs. Serve over rice, with slaw, or in warm tortillas for tacos.
Chef Paddy’s Tip
- Shrimp are done when they curl into a “C”—tight “O” means they’re overcooked.
- For bonus flavor, squeeze fresh lime juice over them right off the grill.
- Great as a main, a starter, or a last-minute grill move to feed the crowd.
Let’s cook with heart and hustle.
