MERMAN'S REVENGE RECIPE
TROPICAL SHRIMP TACOS
Juicy shrimp marinated with Merman's Revenge Tropical Shrimp Taco Mix, quickly seared in butter and served in warm tortillas with a colorful red cabbage, mango, lime and cilantro slaw.
LET'S COOK
DIRECTIONS
MARINATE THE SHRIMP
Place 1 pound of peeled, deveined shrimp in a sealable bag. Add approximately 1 tablespoon olive oil and the entire packet of Merman's Revenge Tropical Shrimp Taco Mix, following the packet directions. Seal and massage the bag gently to coat the shrimp. Refrigerate for up to 24 hours, as shown in the recording; do not marinate at room temperature.
PREPARE THE SLAW VEGETABLES
Finely shred the purple cabbage into a large mixing bowl. Dice one-quarter of a red onion and one-quarter of a bell pepper, then finely chop a heaping tablespoon of jalapeño. Add the onion, bell pepper and jalapeño to the cabbage.
ADD THE MANGO
Peel and dice the mango into small, bite-sized pieces. Gently fold it into the cabbage mixture so the sweet fruit is distributed throughout the slaw without getting crushed.
DRESS WITH LIME & CILANTRO
Squeeze the juice of one whole lime over the cabbage and mango. Add chopped fresh cilantro and toss until evenly combined. Refrigerate the slaw while the shrimp cooks so it stays cool and crunchy.
HEAT THE SKILLET
Set a large skillet over medium-high heat. Add a small drizzle of olive oil, then a heaping tablespoon of butter. Let the butter melt and begin to foam without burning. The little bit of oil helps the butter handle the heat.
COOK THE MARINATED SHRIMP
Add the marinated shrimp to the hot skillet. Spread them out as much as possible; if the pan is small, cook in batches instead of crowding. Sear for approximately 2 minutes on the first side, then turn and cook for another 1–2 minutes, depending on size.
CHECK FOR DONENESS
Remove the shrimp once they turn pink, firm and opaque all the way through. Avoid leaving them in the skillet after they are cooked so they stay tender. Transfer to a clean plate while you prepare the tortillas.
WARM THE TORTILLAS
Warm the tortillas briefly in a dry skillet or wrapped in foil until soft and flexible. Keep them covered so they do not dry out before assembling the tacos.
ASSEMBLE THE TACOS
Place a generous scoop of mango-cabbage slaw in each warm tortilla. Add several pieces of tropical-seasoned shrimp on top. Continue until all the tortillas are filled.
SERVE FRESH
Finish with any remaining cilantro or a squeeze of lime, if desired, and serve immediately. The warm buttery shrimp and crisp, citrusy mango slaw are the focus of this taco—no extra crema is used in the recording.
MADE WITH
TROPICAL SHRIMP TACO MIX
This tropical-inspired packet brings citrus, pineapple and warm spices to the shrimp, creating an easy base for a colorful taco night.
EXPLORE TROPICAL SHRIMP →
GOOD TO KNOW
TIPS FROM
THE MERMAN
LET THE PACKET DO THE WORK
The recording uses the whole Tropical Shrimp Taco Mix packet for one pound of shrimp. Marinating in a sealed bag helps coat the shrimp evenly.
KEEP THE SLAW CRUNCHY
Make the mango-cabbage slaw just before cooking, or keep it refrigerated until assembly. Add the shrimp at the last moment so the cabbage stays crisp.
DON’T OVERCROWD THE SKILLET
A little room between shrimp helps them sear instead of steam. If the skillet is too small, split the shrimp into two batches for more even cooking.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Video coming soon! Check back for the full step-by-step recipe walkthrough.
HUNGRY FOR MORE?
