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Spicy Shrimp with Orange and Grape Salsa

A refreshingly light fruit salsa compliments spicy shrimp to create a flavor explosion for this unique taco.
Author Cathy Arkle


Orange and Grape Salsa

  • 2 Cara Cara oranges or Navel
  • 1 cup Red Moscato grapes
  • 1/2 medium red onion diced
  • 2 tablespoons olive oil extra virgin
  • 1 teaspoon white balsamic vinegar

Spicy Shrimp

  • 1 lb. fresh shrimp peeled, deveined and tails removed
  • 2 tablespoons butter
  • 6 tablespoons hot sauce
  • 8 corn tortillas warmed


  • 1/4 cup feta cheese or Cotija
  • 2 tablespoons fresh basil cut in ribbons


  1. Using a sharp utility knife, cut off the ends of the oranges to expose a circle of flesh. Stand each orange on an end and pare off the rest of the peel, including all the white pith, in strips, following the curve of the orange. Carefully cut between the membranes to segment the orange. Next cut each orange section once lengthwise and three times horizontally. Add to mixing bowl.
  2. Cut each grape once vertically and twice horizontally. Add to oranges in the bowl.
  3. Mix in the diced onion and stir, then add the olive oil and vinegar, stir, and set aside.

  4. Melt the butter and stir in the hot sauce. Add the shrimp in a single layer and cook until they just turn pink, flipping shrimp halfway through then cooking them until they curl slightly,  2 to 4 minutes total depending upon their size.

  5. Warm the tortillas according to their package directions.
  6. To serve, fill place 3-4 shrimp on each tortilla and with and top with two tablespoons of orange & grape salsa, a generous sprinkling of feta cheese and basil.