Buttery, spicy shrimp and a zesty dressing are the stars of these easy tacos, using shrimp grilled super quickly using an Ooni cast iron pan.
We’ve used our recipe for Cayenne-Spiced Shrimp, along with a couple of simple additions, to make these moreish tacos – perfect for eating outdoors when the weather warms up.
Serves 4 as an appetiser
500g (18oz) raw shrimp, peeled with tails on
100g (3.5oz) butter, melted
8g (3 teaspoons) cayenne pepper
8g (3 teaspoons) paprika
Juice of 1 lemon
35ml (2 tablespoons) honey
5g (2 teaspoons) salt
35ml (2 tablespoons) olive oil
150ml (9 fl. oz) crème fraîche
Juice of 2 limes
50g (2oz) coriander (cilantro), chopped
5g (2 teaspoons) salt
4 small flour or corn tortillas
1 small red cabbage, finely sliced
Preheat your Ooni pizza oven to 300°C (572°F). You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer. If using a conventional oven, preheat to 200°C (392°F).
Add the olive oil to your Ooni cast iron pan.
In a large bowl, combine the butter, cayenne pepper, paprika, lemon juice, honey and salt, and mix until well combined. Add the shrimp and coat well with the marinade. Leave to marinate in the fridge for at least half an hour.
Place the cabbage in a bowl and set aside. In another small bowl, combine the crème fraîche, lime juice, cilantro and salt. Mix well until combined, and set aside.
Remove the Sizzler from the oven, and add all the shrimp to to the hot pan along with the marinade from the bowl. Return to the oven and cook for 2 minutes, or until the shrimp flesh has browned on one side. Pull the Sizzler out of the oven, toss the shrimp to turn them over and return to the oven for another two minutes, or until the shrimp are slightly browned all over.
Set up a taco bar with the bowl of cabbage, dressing and tacos. Remove the Sizzler from the oven and place on the table using its fitted wooden tray, ready for guests to fill up their tacos.
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