Shrimp tacos aren't incredibly fancy, but I did feel fancy that I actually had shrimp in my freezer, and it was sitting in there for months going unused so on Monday night I made these incredibly easy tacos and we weren't disappointed. I think Derek was pleasantly surprised to come home to the tacos for dinner because he loves shrimp, and I think he totally thought I busted the grocery budget buying them (which I probably did two months ago when I bought the shrimp), but it kind of makes it feel like free meat at this point.
These came together in literally 10 minutes. I had left the shrimp out through the afternoon to thaw and then by the time I seasoned them and threw them in the skillet, Derek was walking through the front door and we were stuffing our faces in minutes. It was a successful Monday night in my book.
1 Can Seasoned Black Beans
Shrimp (peeled, cleaned, and deveined)
Clean your shrimp if they didn't already come that way. Then pat dry with paper towels to get all the excess moisture out. Sprinkle liberally with taco seasoning and set aside. Prep all your other ingredients and heat the beans in the microwave for a couple minutes.
Lightly spray a pan with cooking spray and put it on a burner over medium high heat. Toss in the shrimp and cook for 3 minutes on each side, or until cooked all the way through. Once cooked, served immediately and enjoy.