This is my mother's recipe for shrimp tacos, a killer take on this Mexican sea side specialty! Whip them up, and be sure to have them with our gluten free 'flour' tortillas.
Mix shrimp with the following 7 ingredients in a bowl. Season to taste with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour.
Heat up a skillet or pan over medium heat. Add a drizzle of olive oil and cook your shrimp for 3 to 4 minutes on each side. Mix cornstarch with water (i.e. a cornstarch slurry) and mix it up with the shrimp. Toss them about, as needed, until thick and creamy.
Serve right away with warm tortillas, avocado, pico de gallo and plenty of limes.
*If using arrowroot to thicken, make a slurry as you would with cornstarch. But be sure to add at the end of cooking, and heat it up until just thickened. Arrowroot breaks down with very high temperatures, prolonged cooking and reheating.
The following nutritional values are calculated with the honey. By skipping it, carbs per 3 taco serving are 1g net.