Spicy Texas BBQ Shrimp Tacos
These big juicy shrimp are cooked fast on the Traeger and sauced in a sweet and spicy Head Country BBQ sauce amped up with jalapenos and citrus. When served as tacos with a creamy slaw, this dish hits the spot.
Equipment
- Traeger Ranger grill
- Cast iron skillet
- Cast iron saucepan
Ingredients
- 1 cup Head Country Apple Habanero BBQ Sauce
- 1/2 white onion finely diced
- 1/2 a fresh jalapeno finely diced
- 1 clove garlic smashed
- 1/4 cup orrange juice
- 1 tsp butter
- 1 pound shrimp- shelled and tails removed we forgot to remove the tails
- 1 tbsp oil
- 1/4 cup seasoning of your choice
- 1/4 cup Hot & sweet jalapenos or canned jalapenos and a spoonful of sugar
- Warm flour tortillas
- Coleslaw cabbage, onion, jalapeno, lime juice and a little mayo
- Sauce sour cream or crema and hot sauce mixed
Instructions
- Preheat Traeger grill to 400*
- Place a cast iron skillet and a cast-iron saucepan in the grill to preheat
- While the grill heats, season the shrimp with a coating of oil and rub of your choice
- Chop the onion and jalapeno into fine dice and mash the garlic clove
- Make the slaw and the crema sauce and set aside for serving
- In the hot saucepan, saute the onion, garlic and jalapeno with a bit of butter until transulcent and soft
- Then add the orange juice and bring to a boil
- Stir in the BBQ sauce and then let the sauce reduce slightly
- To the hot skillet, add a bit of oil and cook the shrimp in batches until nearly cooked through
- After the last batch, add the shrimp back to the pan and stir in the jalapenos
- Stir in the BBQ sauce and turn the shrimp to coat, continuing to cook until just done
- Warm the tortillas as the shrimp are finishing in the sauce
- Assemble tacos with some of the slaw, several Spicy Texas BBQ Shrimp and a drizzle of sauce