This is another quick weekday meal that I like to season mine up with Meat Church’s Voodoo seasoning and give them a good quick sear on the grill. Shrimp is so easy to cook, as long as you flip when one side turns white and then remove when the other side is white as well, you’ve got the perfect cooked shrimp. This Voodoo seasoning is a great “cajuny” rub that really shines on seafood.
- 2lbs Deveined and peeled shrimp
- 3/4 Cups of olive oil
- 2 cups coleslaw
- 1/4 Cup of Voodoo seasoning by Meat Church
- 1/2 lemon
- 8 corn tortillas
- Cast-iron Skillet
Bring grill or bbq pit to temperature, around 350, indirect. Add cast-iron skillet to begin warming.
In a large mixing bowl, combine shrimp, oil, and Voodoo seasoning. Save 1-2 tablespoons to season tortillas.
Add shrimp to skewers and cook on grill/pit. This should take around 3-4 minutes per side. Be careful not to overcook.
Remove shrimp from skewers and roughly chop the shrimp into bite-sized pieces.
Add remaining oil to cast iron skillet and let warm. Before adding tortillas sprinkle the remaining voodoo in the oil, immediately add tortillas, and turn to coat them as much as possible. Lightly fry.
Take a tortilla, add shrimp, and top with coleslaw. For an added kick, also top with some pickled red onions. Lightly squeeze lemon over each taco. Serve immediately.