Shrimp tacos with homeade seasoning, buttery salsa, and creamy coleslaw. This is the ultimate taco recipe and it's easy to make.
Start by adding the shrimp to a large bowl and drizzle over 1 teaspoon of oil along with the paprika, cumin, chile powder, and coriander. Mix well and let marinate at room temperature for 10-20 minutes. Remember to add salt right before the shrimp go in the pan, adding now will draw out too much water.
Cook the shrimp by pre-heating a pan, ideally cast iron but non-stick works too, over medium-high heat with 2 tablespoons of oil. Add just under 1 teaspoon of salt to the shrimp and mix well. Once the pan is really hot, add the shrimp, making sure not to overcrowd the pan, so you may need to work in two batches. Let the shrimp cook for 2-3 minutes, until very crusty, flip, and cook for only 30-60 seconds more. Remove shrimp from the pan. Wipe out any excess oil and then add the bone broth and turn the heat down to low. Add 1 cup of salsa and turn the heat to medium. Allow the sauce to reduce in half, should take about 5 minutes. Meanwhile, roughly chop the shrimp to get them ready to go back in the pan. Add the butter and mix well so the sauce gets silky and creamy, then add the shrimp and juices to the pan. Turn the heat off and mix the shrimp well to coat in the buttery salsa.