Shrimp Tacos 🌼🩐

Shrimp Tacos 🌼🩐

Few things are as effortlessly satisfying as shrimp tacos. They're quick, fresh, and loaded with flavor—the kind of meal you can whip up and enjoy in minutes. Let’s get into it:

What You’ll Need

  • Fresh Agua Blanca shrimp (head-on, headless, or peeled & deveined—your call)
  • Tortillas (corn or flour)
  • 3 garlic cloves, finely chopped
  • 1 purple onion, diced
  • ÂŒ cabbage, shredded
  • A handful of coriander (cilantro), roughly chopped
  • Chipotle mayo or your favorite hot sauce
  • Seasoning of choice (we like to keep it simply salty)
  • Olive oil
  • Lime wedges
  • A cold beer (optional but we highly endorse it)

Let’s Cook!

Prep Your Shrimp

If your shrimp still have shells or heads, peel and devein them. (Pro tip: Save those heads and shells—they’re gold for stocks or sauces.)
To keep your shrimp looking plump and fancy once cooked, make a shallow cut along the back. Toss them in a bowl with the chopped garlic and a pinch of salt.

Cook the Shrimp

Heat a pan over medium-high heat and add olive oil. Once it’s hot, add the shrimp. Cook for about 1.5 minutes per side, just until they turn that irresistible bright red. (Shrimp can be eaten raw, so don’t overthink it—pull them off whenever they look right for you.)

Warm the tortillas while the shrimp sizzle.

Assemble the Tacos

Place a few shrimp in each tortilla and top with shredded cabbage, diced onion, and a sprinkle of coriander. Chipotle mayo or hot sauce is a must.

There You Go!

Just squeeze a lime over the top, and you’re ready to enjoy!

 

 

 

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Traditional Mexican Aguachile by Erick

Raw, vibrant, and full of soul.

Erick, our production lead, grew up on the Mexican Pacific coast, where fresh aguachile was a weekend ritual. He brings that memory into the kitchen with this spicy, citrusy shrimp dish.

“Every Sunday after fĂștbol, we’d make aguachile with fresh shrimp. Now, I get to relive that moment every time I make this.”

🧂 Ingredients

  • 4 serrano peppers
  • 1 red onion
  • 2 cloves of garlic
  • 1 bunch of cilantro
  • Juice of 10 green limes
  • 2 tbsp soy sauce
  • Âœ tbsp honey
  • 20 butterflied shrimp, deveined
  • Salt and pepper to taste

đŸœïž Preparation

  1. Finely chop half the red onion, garlic, and cilantro.
  2. Remove seeds from serranos and chop finely.
  3. Combine chopped ingredients and continue chopping until integrated.
  4. In a bowl, squeeze lime juice and add the chopped mix.
  5. Stir in soy sauce and honey.
  6. Arrange shrimp on a plate, season with salt and pepper.
  7. Pour aguachile mixture over the shrimp.

🌿 Serving Suggestion

Serve cold with tostadas, sliced cucumber, and avocado. Best enjoyed with friends and a cold drink on a sunny afternoon.

Shrimp Broth Recipe — Zolkin’s Aguablanca-Style

Bold, buttery, and unapologetically spicy.

Victor, our marketing director, is all about bold flavors and fusion. His signature dish is a tribute to spice-lovers—where North Africa meets the Mexican coast.

“If you like it saucy, buttery, and packed with flavor—this one’s for you.”

🧄 Ingredients (For 5 liters of broth)

  • 4 dried ancho or pasilla chiles (depends on availability or flavor)
  • 6 dried chiltepin chiles (or piquĂ­n)
  • 1–4 dried ĂĄrbol chiles (adjust heat to taste)
  • Half a head of garlic, finely chopped
  • Dried epazote, crushed with fingers — to taste
  • Dried oregano, crushed — to taste
  • 1 large white onion
  • Âœ bunch of cilantro (only the leaves)
  • 500g (1.1 lbs) ripe guajillo tomatoes
  • 6 tbsp long grain white rice
  • 2 medium white potatoes (optional)
  • 2 peeled carrots (optional)
  • Salt and black pepper — to taste
  • Butter — to taste
  • Avocado oil — to taste
  • Maggi seasoning — to taste
  • 600–700g whole fresh shrimp (with heads and shell)

đŸ”„ Instructions

Step 1: Roast the base

Preheat a pan over low heat. Add avocado oil, then sauté the garlic (around 4 tsp). Once fragrant, add tomatoes and all the chiles. Add a pinch of oregano and black pepper. Roast until the tomatoes are soft and the chile aromas bloom. Remove from heat and blend.

Step 2: Build flavor with shrimp heads

While the tomato mix cooks, peel the shrimp and set the heads aside. In another pan, melt butter and sear the shrimp heads (plus a few peeled bodies) until golden. Add a splash of Maggi seasoning, garlic, and salt. Stir constantly until well browned. Add this mix to the blender.

Step 3: Blend

In the blender with the tomato-chile mix, add cilantro leaves, epazote, salt, and black pepper. Due to quantity, blend in 2–3 batches for better consistency.

Step 4: Cook the broth

Reuse the tomato-roasting pan. Add a bit of avocado oil, more garlic, and sauté the rice until golden. Then pour in the blended mix through a fine strainer to remove any solids. Add diced potatoes and cook for 5 minutes, then add diced carrots. Taste and adjust salt. 5 minutes before turning off the heat, add the peeled shrimp. Make sure the rice is fully cooked.

✅ Final Check

Taste it. Adjust seasoning. Serve hot.
This is coastal comfort — with a kick.

Garlic Butter Shrimp Scampi by Victor

Simple, elegant, and made to impress.

Victor, our Director of Growth, spends most of his time designing and building our future shrimp farms—but when he steps into the kitchen, he’s all about balance: flavor, precision, and just enough heat to make it unforgettable. Inspired by a friend’s Italian recipe, Victor gave it a subtle twist with red pepper flakes and premium Aguablanca shrimp.

“This dish is all about simplicity with soul. Clean flavors. Real ingredients. And shrimp that speaks for itself.”

🧄 Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 2 garlic cloves, finely grated
  • 2 garlic cloves, thinly sliced
  • 1 tsp Diamond Crystal kosher salt (or Âœ tsp + ⅛ tsp Morton kosher salt)
  • 3 tbsp extra virgin olive oil
  • ÂŒ tsp red pepper flakes
  • ÂŒ cup dry white wine
  • 1 tbsp fresh lemon juice
  • ÂŒ cup (Âœ stick) unsalted butter
  • 3 tbsp chopped fresh parsley
  • Warm crusty bread (for dipping – optional but highly recommended)

đŸ”„ Preparation Steps

1. Marinate the shrimp
In a bowl, mix grated garlic, salt, and 1 tbsp of olive oil. Toss the shrimp in this mixture and refrigerate uncovered for at least 30 minutes (up to 1 hour for deeper flavor).

2. Sear and build the base
Heat the remaining 2 tbsp olive oil in a skillet over medium. Cook the marinated shrimp for about 1 minute per side, just until they start turning pink but remain slightly underdone. Remove them from the pan, leaving the oil behind.

3. Create the sauce
In the same pan, add sliced garlic and red pepper flakes. Sauté gently for 1 minute, then pour in white wine and lemon juice. Let it simmer and reduce by half (around 2 minutes). Add butter and stir until melted and the sauce becomes rich and slightly thickened.

4. Final touch
Return the shrimp (and any juices) to the pan. Coat them well in the sauce and cook for about 2 more minutes until fully done. Serve garnished with chopped parsley and warm crusty bread on the side.

✅ Pro Tip

Pair this with a crisp white wine or a citrusy soda for a refreshing balance.

This scampi is quick, elegant, and made even better with Aguablanca shrimp.