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Buffalo Shrimp Tacos

10MIN Prep time
20MIN Cook time
4 Servings
Easy level

Categories

4th of July, Airfryer, Baking, Butterfly Shrimp, Cinco de Mayo, Entertaining, Entrees, Event, Family Meals, Featured Recipes, Fish Friday, Flavor, Fry, Kid-friendly, Lifestyle, Method, Mexican and Tex Mex, Products, Quick and Easy, Recipes, Shrimp, Summer BBQ, Tacos, Weeknight Dinners

Ingredients

  • 1 package SeaPak Popcorn Shrimp
  • 2 tablespoons salted butter
  • ½ cup Buffalo Sauce
  • ¼ cup light ranch dressing
  • 8 small corn tortillas (grilled or fried if desired)
  • 1 cup shredded red cabbage
  • ½ cup chopped fresh cilantro
  • ½ cup shredded green leaf lettuce
  • ½ cup diced red onion
  • ¼ crumbled blue cheese
  • ½ cup light sour cream

Directions

Heat oven to 450 degrees.

Spread popcorn shrimp in a single layer on baking sheet. Bake according to package instructions, turning once during cooking.

As shrimp cooks, heat butter, buffalo sauce, and ranch dressing in a medium sauce pan. Heat on medium heat until everything is melted together, stirring occasionally. Reduce to a simmer until shrimp has finished cooking.

When shrimp is done, turn heat off sauce and toss shrimp into the saucepan. Use a wooden spoon to fully coat all the shrimp in the sauce.

Assemble your tacos by laying approximately 7 shrimp on each corn tortilla and then top with a sprinkle of cabbage, cilantro, lettuce, onion, and blue cheese. Finish with a drizzle of sour cream.

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