Shrimp Tacos with Padrón Peppers
Quick-cooking shrimp make an easy weeknight dinner, doubly so when they are cooked on a baking sheet with the other ingredients, which makes both prep and cleanup a breeze. Using your favorite prepared salsa or pico de gallo also helps you get dinner on the table quickly, though of course you can make your own if you prefer.
Ingredients:
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 4 oz. (125 g) padrón peppers
- 1 red or yellow bell pepper, seeded and thinly sliced
- 4 green onions
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. chili powder
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- 1 Tbs. chopped fresh cilantro
- 8 to 12 corn tortillas, warmed
- Salsa for serving
Directions:
Preheat an oven to 400°F (200°C).
Arrange the shrimp on one half of a baking sheet, spreading them evenly. On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer. Drizzle all the ingredients with the olive oil and season generously with salt and pepper. Sprinkle the chili powder evenly over the shrimp. Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
Williams Sonoma Test Kitchen
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