AUSTIN, Texas - Emily Madden with H-E-B Cooking Connection shares a recipe that's quick and easy and great for the grill too!
The recipe is as follows:
1 lb shrimp, peeled & deveined
1 Tbsp Adams Reserve Jamaican Jerk Rub
2 cups shredded cabbage
1/3 cup Roberts Reserve Pineapple Coconut Mango Tequila Sauce
H-E-B Mango Pico de Gallo
Season shrimp with Jamaican Jerk Rub.
Heat skillet over medium high heat. Once hot add in a few tablespoons of oil and allow to heat.
Place shrimp in pan and cook about 90 seconds per side or until an internal temp of 145°.
In the mean time, mix the cabbage and Pineapple Coconut Mango Tequila Sauce together.
Warm the tortillas.
Once shrimp is fully cooked, place a few shrimp on each tortilla, top with cabbage and mango pico de gallo.
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