For some reason, we end up having pasta dishes most Fridays, but last Friday I decided to shake things up and whip up a favorite: Vegan shrimp tacos! They’re such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.
I have said time and again on these pages that I am a Gulf Coast girl, born and raised. As such, shrimp was the very last carnivorous food I gave up, and while I don’t regret it at all, I certainly have missed it over these past 21 years or so. As time has gone by, the vegan-seafood market has improved by leaps and bounds, and now veggie-shrimp is coming into its own – not as quickly as I might like in terms of wide distribution, but it’s getting there.
Now, I still can’t run to my local grocery (or even natural-foods store) to find a wealth of veggie-seafood options. But good old VeganEssentials.com has me covered – for this and any other specialty plant-based item I might have my eye on! My favorite veggie-shrimp quickly became the Loving Hut brand, though any brand they offer is quite good.
So with my shrimp in the freezer and my taco shells at the ready, it was time to get to work. I heated up some rice in the Instant Pot, and while it cooked, I warmed some refried beans on the stove and baked some taco shells in the oven. And then it was time for the piece de resistance: The shrimp!
I defrosted the shrimp in the fridge and then, when it was time to cook, coated a pan with cooking spray. I flicked the heat up to Medium, added the shrimp, and then started seasoning. Cumin, chipotle chili powder, garlic powder, onion powder, a pinch of salt – it all went in with a heavy hand (except for the salt). Within minutes, the kitchen became aromatic, and the shrimp cooked right on along for another 10 or so minutes, searing a bit as I tossed them around in the pan.
Now a word about spices: A lot of the spices I’m recommending are definitely “to taste” – if you want more or less, or different spices altogether, just make the swap and move right along. You can’t screw this up!
Once the shrimp is fully cooked and heated through (split one in half just to see – or do as I did and eat a whole one straight from the pan in the name of culinary science), continue forth with your taco-making with dignity. Top with all your favorite toppings – lettuce, tomato, black olives and avocado are big hits around here – and eat well!
PrintVegan Shrimp Tacos.
Vegan shrimp tacos are such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.
Ingredients
4–6 crispy taco shells
1 can refried beans
1 package of vegetarian shrimp (we like Loving Hut brand)
Garlic powder, onion powder, chipotle chili powder, cumin, salt and pepper, to taste
Your favorite toppings (we like lettuce, tomato, black olives and diced avocado)
Instructions
Heat the taco shells per package directions, and quite frankly do the same with the beans.
Coat a large saute pan with cooking spray and heat on medium heat. Add the shrimp and toss vigorously with the spices (feel free to add more or less of your favorites! There’s no rule here). Cook on medium heat for about 10-12 minutes, mixing often, until the shrimp is fully cooked and a bit seared in places.
Once the shrimp is cooked, it’s time to assemble the tacos! First put a scoop of beans in the bottom of the shell, then top with 2-3 shrimp. Top the taco with your favorite accoutrements and serve with rice, if desired.
:)