I did Smoked Shrimp Tacos as a Friday special a few months ago and they were incredibly popular. So popular that I was thinking about making them a regular thing here on Friday’s. But since then, there hasn’t been a single Friday where I have had the combination of time and smoker space required to smoke enough shrimp. That changes today.
I made the rub for the shrimp with the goal of keeping things simple. It started with a base of kosher salt and black pepper. Then I added some Lemon Pepper and Granulate Garlic to incorporate the two flavors most commonly associated with shrimp. Then to add a unique flavor twist, I decided to go with a combination of oak and cherry wood in the smoker.
Once the shrimp have cooked and cooled, I am placing them in a warm taco shell with a Cajun Remoulade sauce that was made from scratch this morning. It starts with a base of heavy mayonnaise and yellow mustard, then I seasoned it up with paprika, cajun seasoning, pickle juice, and a dash of Tabasco sauce.
The shrimp and sauce are delicious by themselves, and that is what I have been snacking on for most of the morning. But in order to make this taco complete, I filled it out with diced white onions, fresh arugula, and my Cilantro-Lime Crema.
The end result is a taco that incorporates the smoked seafood flavor of the shrimp with a little kick from the Cajun Remoulade and some acid from the lime in the crema. Add in a little crunch from the white onions and you’ve got one of the most well-rounded tacos I have put together this fall.
