Submitted by Bonnie C., Mason, Ohio

Citrus Shrimp Tacos

  • 1 red onion, thinly sliced
  • juice of 2 limes
  • 2 TBS. salt
  • 1 1/2 lb. large shrimp, peeled & deveined
  • 1 clove garlic, minced (about 1 tsp.)
  • 1 serrano chile, thinly sliced (I used a can of diced chiles from the mexican section at grocery store)
  • 1 cup orange juice
  • 2 TBS lime juice (about 1 lime)
  • 2 TBS lemon juice
  • 2 TBS honey
  • 1 TBS annato spice (left this out because I couldn’t find it anywhere)
  • 1 package small soft tortillas


Place onion in bowl, and sprinkle with lime juice and salt.  Cover and refrigerate 1 – 4 hrs.
Combine remaining ingredients in large bowl.  Cover, and refrigerate for 1 hr.  Heat grill to medium heat.  Skewer shrimp and spray with cooking spray.  Grill 2 minutes per side, or until shrimp turn opaque and pink.  Serve with marinated onions and Roasted Tomatillo Salsa (recipe below).  I also served with sour cream and quacamole and it tasted even better!


Roasted Tomatillo Salsa

  • 1/2 lb. tomatillos, husked and halved
  • 1 medium white or yellow onion, peeled and quartered
  • 1 jalapeno or serrano chile  (I used a jalapeno)
  • 3 cloves garlic, peeled
  • 1/4 C chopped cilantro
  • 2 TBS lime juice (about 1 lime)
  • 1 tsp. honey
  • 1/2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. red chili powder

Preheat oven to 400F.  Spray baking sheet with cooking spray.  Arrange tomatillos, onion, pepper and garlic on sheet.  Roast 15 minutes or until tender. Place roasted veggies in food processor or blender.  Add cilantro, lime juice, honey, cumin, oregano and chili powder.  Pulse until smooth. Season with salt.  Refrigerate until ready to serve.


Note: I would make all of this a day in advance and then the day of serving I would cook the shrimp and serve altogether.  We had the leftovers the next day and it tasted better the next day since it had longer to marinate.  Plus the onions in lime juice turned a really pretty pink color and got kind of soft which was nice!