Ingredients:

  • 1 lb Large Shrimp (prawns), peeled and deveined
  • 1 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 1 Tbsp Chilli Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Cayenne Pepper (optional)
  • 1/2 tsp Sea Salt (for seasoning blend)
  • 1 large head Butter Lettuce (or Iceberg/Romaine hearts)
  • 1/2 cup Freshly Chopped Cilantro
  • 1/4 cup Diced Red Onion
  • 1 large Lime, cut into wedges
  • 1/2 cup Cotija Cheese or Feta (crumbled, optional)

Instructions:

  1. In a small bowl, whisk together all ingredients listed for the Homemade Taco Seasoning Blend (Chilli Powder, Cumin, Paprika, Oregano, Garlic Powder, Cayenne, and 1/2 tsp salt). Set aside.
  2. Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the 1 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
  3. Sprinkle about two-thirds of the prepared taco seasoning mix over the oiled shrimp and toss until evenly coated. Reserve the remaining seasoning.
  4. Heat the large skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer (work in batches if necessary to avoid overcrowding the pan).
  5. Cook for 2–3 minutes per side until the shrimp are pink, opaque, and curled. Remove the pan from the heat.
  6. Squeeze the juice of half the lime over the hot shrimp. Toss lightly. Taste and adjust seasoning with reserved seasoning if needed.
  7. Arrange the washed and dried lettuce cups on a serving platter. Spoon the cooked shrimp mixture into the centre of each cup.
  8. Top generously with fresh cilantro, diced red onion, and a sprinkle of Cotija or feta cheese (if using). Serve immediately with remaining lime wedges on the side.