- 1 lb. fresh or frozen medium shrimp, thawed
- 1 Tbsp. masa harina or cornmeal
- 2 tsp. chili powder
- 1 tsp. sugar
- 1 tsp. smoked paprika
- 1 tsp. ground coffee (not instant)
- ½ tsp. kosher salt
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
- 1 Tbsp. Princess House® All-Natural Pure Grapeseed Oil
- ¼ cup lime juice
- 1 Tbsp. chilled butter, cut up
- ¼ cup snipped fresh cilantro
- 12 6” flour or corn tortillas
- Princess Heritage® Tri-Ply Stainless Steel 14” Sear
Pan w/Lid
Peel and devein shrimp. Rinse, pat dry with paper towels and set aside. In
a small bowl, combine masa harina, chili powder, sugar, smoked paprika, coffee,
salt, coriander and cayenne pepper. Place shrimp in a medium bowl, add spice
mixture and toss to coat. In Sear Pan, heat oil over medium-high heat. Add shrimp;
cook for 1 to 3 minutes, until shrimp are nearly opaque, stirring frequently.
Remove shrimp from skillet. Add lime juice to skillet, combining it with any
spices remaining in skillet. Return shrimp to skillet; cook about 1 minute,
until shrimp are opaque. Remove skillet from heat; add butter. Stir gently just
until butter is melted. Sprinkle with cilantro and serve with tortillas. Serves
6.