Shrimp Tacos

Shrimp cooks so quickly that these tacos come together with only 5 minutes of cooking. The pico de gallo needs to be made earlier in the day, or even the day before. A green salad and some corn on the cob round out a light, quick summertime meal that tastes like you fussed–without heating up the kitchen!

(Makes 8 tacos)

1 pound raw shelled, deveined shrimp, tails removed (I use the medium shrimp—31/40 per pound)
2 TBL extra virgin olive oil
4 TBL flour
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Combine the cumin, garlic powder, salt and pepper, and season the shrimp, then dredge in flour. Heat the olive oil in a skillet over medium-high heat, and sauté the shrimp 2 to 3 minutes on each side, and it’s done!

Serve on warmed tortillas with fresh pico de gallo and your favorite toppings.

Nutrition information does not include tortillas or toppings.

This recipe is a Meatless Friday feature at CatholicMom.com!

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