A refreshingly light fruit salsa complements spicy shrimp to create a flavor explosion in this unique Spicy Shrimp Tacos with Orange and Grape Salsa.
Super Bowl is around the corner and I am already planning my menu. I have my stand by “fatty” favorites – but since it is January and this is the month that we try to eat better, I decided to create a healthier treat to include in my game day arsenal.
This recipe for Spicy Shrimp Tacos with Orange and Grape Salsa utilizes fruits currently in season – Muscato grapes and Cara Cara oranges.
Today’s Recipe: Spicy Shrimp Tacos with Orange and Grape Salsa
Segmenting an orange is easy with the right knife. I prefer a utility knife, which is longer than a paring knife, but shorter than a chef’s knife, making it a solid all-rounder in the kitchen.
I am using the Cangshan TC Series Sandvik Swedish Steel Forged 5-Inch Serrated Utility Knife which works perfectly for segmenting citrus.
How to segment an orange:
- Using a utility knife, carefully slice off the top and bottom of the orange.
- Using even downward strokes, slice the skin away from the flesh and discard.
- Remove any remaining white pith.
- Cut between the membranes to segment the orange.
For the salsa, cut each orange section once lengthwise and three times horizontally.
For the grapes, cut once vertically and twice horizontally.
To finely chop the onions, I use a 7″ knife, which is more comfortable for me. This knife is a great alternative to a chef’s knife and is the knife that I reach for most of the time (I will still go for my chef’s knife when I’m cutting something hard, like butternut squash).
I used the Cangshan TC Series Sandvik Swedish Steel Forged 7-Inch Santoku Knife for the onions and to chiffonade (cutting into long strips) the basil.
Mix oranges, grapes, onions and stir in olive oil and balsamic vinegar. Reserve basil for garnishing.
Here’s how to chiffonade basil:
- Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.
Note – always cut/chiffonade/mince herbs RIGHT before you add them to a recipe, so they keep all their flavor.
Next up make your spicy shrimp. I used a new “siracha-style” hot sauce called Costa Azul. The flavor profile is rich and smoky, with slightly sweet undertones and a healthy amount of tang. Look for it in grocery stores or purchase online.
Three simple ingredients, fresh shrimp, hot sauce and melted butter creates the right touch of flavor.
How to peel and devein shrimp:
- To peel raw shrimp, start underneath, where their legs are attached, grab the legs, and pull up and around the shrimp – the shell will come right off.
- Devein by making a shallow slit down the middle of the back with a sharp utility knife to expose the black intestine.
- Lift out the black vein with the point of a utility knife and wipe it off on a paper towel.
Next melt the butter and stir in the hot sauce. Toss with shrimp. Place shrimp in a single layer and sauté until they just turn pink, flipping shrimp halfway through, 2 to 4 minutes total cooking time, depending upon their size.
Warm the tortillas according to their package directions.
Arrange three shrimp to each taco, add two tablespoons of salsa, sprinkle with a generous amount of feta cheese. Top with the chiffonade of basil and you’re off!
The Orange and Grape Salsa can also be used on Tostito scoops for a fun appetizer. Or you can chop the spicy shrimp and toss it into the salsa.
Any way you serve this combination will bring a party to your taste buds. Which makes it a perfect treat for your Super Bowl party.
Spicy Shrimp with Orange and Grape Salsa
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
- 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
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.
Cut each grape once vertically and twice horizontally. Add to oranges in the bowl.
Mix in the diced onion and stir, then add the olive oil and vinegar, stir, and set aside.
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.
Warm the tortillas according to their package directions.
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.
Whether you are watching the Super Bowl or not, Spicy Shrimp Tacos with Orange and Grape Salsa will keep your 2020 healthy and happy.
…and then, she paused for thought.
These look so yummy Cathy! Actually beautiful!!! I am going to try these this weekend! Thank you for all these amazing recipes!
I think you will really like them, keep me posted. Thank you for stopping by!
I’m making this tonight for Taco Tuesday. It looks like the perfect South Florida taco!
Thanks Linda, hope you enjoy them as much as I do.
WoWeee ZoWeee…!! This looks so delicious…! I can’t wait to use your amazing recipe and whip these up..!! Well lets face it, it’s my tummy that can’t wait..the combination of ingredients is genius and all favorites of mine.
Thanks Cathy you have done it again…..!!
Thanks Ann you are so kind. They would be great on jicama shell as well.
Cathy!! Those were the most tastiest, delicious tacos I have ever eaten in my whole life, my mouth is watering just thinking about them!!
Thanks Dave! I am so thrilled you loved them so much.
Nanette La Salle
Looks so good, on this list for dinner! Mmmmmmmmmm.
Thank you. I think you will really appreciate the flavor combination.
Looks super yummy! The knives look great too. Jd and I have actually been looking for new knives. Will check em out!
Thanks Shannon. I think you will love the knives as much as I do.
Y-U-M-M-Y!!! I love the pop of orange and grape! My tastebuds are going crazy already! Thanks for this recipe… I must try!!! Also… thank you for the info on the knives! I need a new “go-to”
Thanks Cheri! They tacos are as delicious as they colorful. I love these knives and do hope you check them out. Currently they are on sale on Amazon.
This dish looks amazing and delicious ~ you are so creative! Cangshan knives are wonderful to cook with, aren’t they?
Thank you! I love my Cangshan knives glad you do too!
They look so good and I can’t wait to try the recipe! The shrimp look really juicy and yummy.
Thanks Angie! Hope you enjoy them!
Fresh Food in a Flash
I love your orange supremes. Looking forward to trying this recipe!
Thank you, let me know what you think after you tried them!
Oh goodness! This is wonderful. That salsa! I like the idea of it on chips as well, but the shrimp tacos look divine.
Thanks Mimi! I was a bit concerned that the combination wouldn’t work, but I was so happy when it did. They were a hit at my house.
I saw these on Instagram right after lunch and honestly was hungry again! WOW! Do these look absolutely fabulous! I love the spicy touch, too! Have to make these very soon! Thanks, Cathy!
Thanks Christina. They are really a fun mix of cooling citrus and a splash of spicy heat.
It’s a beautiful recipe and I’m equally impressed with your citrus segmenting skills. Half of mine always turn out ragged. GREG
Thanks Greg! I know how much you love tacos. Seriously, a good knife makes segmenting an orange so much easier.
Well clearly I should not have checked this out while hungry. I want to order this immediately! Seriously Cathy, it’s as beautiful as all of your food is, and from the salsa ingredients to the shrimp, it’s so mouth-watering. I love everything about it. 🙂 ~Valentina
LOL Valentina! I appreciate your kind words.
Cathy!!! I just made these tonight and my husband and loved them-thank you! Looks great, tastes great!!!
Thanks Jamie, I am so thrilled you loved them. Thanks for taking the time to comment as it is always appreciated!
Nanette La Salle
Question, do you feel that deveining shrimp is necessary? Aesthetic value?
I believe it is a personal preference. If it doesn’t bother you, skip that step.