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Shrimp Adobo Tacos

Argentinian Pink Shrimp coated in an adobo sauce of Mexican peppers and spices
Prep Time15 mins
Cook Time4 mins
Course: Main Course
Cuisine: Mexican
Keyword: 20 Minute Meal, Cinco de Mayo, Spicy Shrimp
Servings: 2


Adobo Sauce

  • 4 Ancho chilies, dried
  • 4 Guajillo chilies, dried
  • 4 New Mexico chilies, dried
  • 1 yellow onion quartered
  • 6 cloves garlic
  • 1 tbsp ginger
  • 6 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tsp Mexican oregano
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp salt
  • 1 pinch pepper
  • 4 tsp sugar


  • 1 tbsp lard, bacon fat or vegetable oil
  • 1/2 yellow onion halved, then sliced
  • 24 Argentinian Pink Shrimp shell removed and cleaned
  • 1 cup Adobo sauce


  • 1 tbsp vegetable oil
  • 8 corn tortillas, medium to small size
  • 1/4 bunch cilantro chopped
  • 1/2 cup Cotija cheese
  • 1/4 yellow onion finely minced
  • 1 lime sliced


Adobo Sauce

  • Heat a cast iron pan over medium, add dried chilies and toast for about 5 minutes to release flavor.
  • Add first, onion then garlic, ginger and chicken broth.
  • Add remaining ingredients ad simmer for 10 minutes.
  • Remove from heat and blend. If hot, make sure to vent blender.
  • Take 2 cups of blended adobo sauce and add to hot cast iron pan. Cook for 5 minutes
  • Remove from heat.


  • Heat a large pan over medium high. Add lard, bacon grease or vegetable oil. Add onion and saute for 1 minute. Add shrimp and saute for 3 minutes. Add 1 cup adobo sauce, reduce heat to low and cook 1-2 minutes until shrimp are cooked through.


  • Dip each tortilla in remaining adobo sauce then quickly heat in a small pan in vegetable oil over medium high heat.
  • Place shrimp in adobo sauce in tortilla, top with cilantro, cotija, finely diced onion and a squeeze of lime. Serve with cumin spiced pinto beans.