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Minted Shrimp Tacos with Roasted Brussels Sprouts on Jicama Tortillas

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Healthy, flavorful and low-carb, dairy-free and gluten-free shrimp tacos will become one of your favorite summertime meals.

Ingredients

Scale

For the shrimp:

  • 1 pound 30-count shelled and deveined shrimp
  • 1/4 t baking soda
  • 1/2 t kosher salt
  • 1/2 t sugar
  • 1 garlic clove, minced
  • 1 T olive oil

For the Vinaigrette:

  • 1 clove garlic, minced
  • 1 small handful mint leaves, chopped
  • Zest and juice of 1 lime (about 1 T)
  • 1 1/2 t olive oil
  • Pinch kosher salt
  • Pinch red pepper flakes

For the Brussels sprouts:

  • 1/2 pound Brussels sprouts, trimmed (Or purchase pre-shredded Brussels sprouts)
  • Splash olive oil
  • Pinch kosher salt
  • Fresh ground pepper
  • Pinch red pepper flakes

For the avocado spread:

  • 1 avocado, peeled and pitted
  •  2 T sour cream, labneh, Greek yogurt or vegan sour cream
  • 1 garlic clove, peeled
  • Juice and zest of one lime
  • Handful of mint leaves
  • Pinch kosher salt
  • Splash of olive oil

To assemble and garnish:

  • 10 Trader Joe’s jicama tortillas
  • Sriracha mayonnaise (optional — skip for dairy-free)
  • Lime wedges 
  • Mint sprigs
  • Roasted tomato salsa
  • Thinly sliced red onion

Instructions

For the shrimp:

  1. Soak 6 bamboo skewers in water for 30 minutes to overnight
  2. Thread 10 shrimp on 2 skewers, stretching the shrimp between the two skewers and alternating the head and tail ends to get shrimp to snuggly fit together. See head notes for example. Repeat with remaining shrimp and skewers so that you have 3 rows of skewered shrimp with 10 shrimp on each skewer. Lay skewers over the top of a baking pan so they are suspended over the baking pan and place in refrigerator for one hour to thoroughly dry. 
  3. While shrimp is drying mix 1 T of olive oil and 1 minced clove together and set aside.
  4. After an hour heat the grill to high. Oil the grates and cook the shrimp for 4 – 5 minutes until they are no longer translucent and are beginning to pick up some grill marks.
  5. Remove from the skewers while shrimp is still hot and toss with vinaigrette. Set aside.

For the vinaigrette:

  1. While shrimp is drying make vinaigrette by mixing garlic mint, lime zest and juice together. Whisk in olive oil and season with kosher salt and red pepper flakes. Set aside until shrimp are grilled, then toss with shrimp as described above.

For the Brussels sprouts:

  1. Heat oven to 400 degrees F for convection ovens and 425 degrees F for standard ovens. Using a food processor or sharp knife slice the Brussels sprouts very thinly. Using a food processor will save you about 10 – 15 minutes of prep time.
  2. Divide the Brussels sprouts on two baking sheets. Don’t over crowd or sprouts will steam instead of crisping. Toss with olive oil and season with salt pepper and red pepper flakes. Spread shredded sprouts over the pans and roast for 10 minutes. Remove from the oven and toss. Return to the oven for 4 – 5 more minutes, until sprouts are cooked and crispy. Set aside.

For the avocado spread:

  1. Put avocado, sour cream, garlic clove, juice and zest of one lime, handful of mint, kosher salt and splash of olive oil in a food processor. Process until smooth. set aside.

To assemble and garnish:

  1. Place the jicama tortillas side-by-side on a serving plate. Smear 1 heaping T of avocado spread on each tortilla. 
  2. Add a small handful of roasted Brussels sprouts on top of the avocado spread and top with 3 shrimp on each tortilla.
  3. Garnish with some Sriracha mayonnaise, lime wedges and mint sprigs.
  4. Offer bowls of roasted red tomato salsa and thinly sliced red onions as optional garnish.

 

Find it online: https://pattern-architecture.live/recipe/minted-shrimp-tacos-with-roasted-brussels-sprouts-and-jicama-tortillas/%3C/a%3E%3C/p%3E

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