Cranberry-Maple Glazed Shrimp Tacos

This is definitely one of the most creative recipes involving cranberries we’ve ever seen. Typically seafood and cranberries aren’t mixed, aside from the occasional cranberry glazed salmon. Amy of Gourmet Everyday really got her creativity on for this recipe. The recipe calls for so many different flavors and they all blend together perfectly. This is a must try recipe! We have adapted the original recipe to remove scallops but they can easily be added back in if desired!

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Ingredients

  • 1lb Medium Shrimp (Peeled & Deveined)
  • 2 Cups Cape Cod Select Frozen Cranberries
  • 1/2 Tbsp Cornstarch
  • 1/4 Cup Maple Syrup
  • 8 Oz Greek Yogurt
  • 2 Tbsp Lime Juice
  • 1 Bag Slaw (Cabbage, Kale, Carrots)
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 6 Slices Crispy Bacon (Chopped Into Bits)
  • 4 Green Onions (White & Green Parts Chopped)
  • Salt & Pepper
  • Smoked Gouda Cheese (Shredded)
  • Lime Wedges
  • Tortillas

45 mins

Total Time

15 mins

Prep Time

30 mins

Cook Time

4-6

Portions

Directions

Cranberry Maple Glaze:

  1. In a small saucepan combine frozen cranberries, cornstarch, and maple syrup and cook over medium heat, stirring frequently. Once cranberries start to burst and the mixture begins to thicken take off burner and set aside.

Slaw

  1. In a small bowl combine greek yogurt, garlic powder, onion powder, and lime juice and stir until blended.
  2. In a large bowl combine slaw, green onion, and bacon bits.
  3. Pour greek yogurt dressing over slaw mixture and toss to combine. Add salt and pepper to taste.
  4. Refrigerate until later.

Shrimp

  1. Prep shrimp by cleaning, rinsing and drying with a paper towel then add salt and pepper.
  2. In a large skillet heat 2 Tbsp olive oil. Sear shrimp over high heat, on one side. Flip and spoon cranberry maple glaze over shrimp. Continue to cook for 1 minute or until shrimp is opaque and firm.
  3. Remove from heat. Keep reserved glaze for topping tacos.

Notes

Spoon slaw into tortillas, add shrimp and add a little more glaze and top with smoked Gouda cheese.

Serving

Serve while shrimp is hot. You can heat tortillas to help prevent splitting.

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