Day 9: Shrimp Tacos

September 29, 2011 | By | Comments (6)

Today’s recipe, Shrimp Tacos with Black Beans, was prepared by Lindsay Hunt, Real Simple’s food assistant.

Ingredients for Shrimp Tacos with Black Beans

I tend to cook mostly vegetarian dinners, so I don’t have much experience with making shrimp.  The month of dinners recipe for Shrimp Tacos with Black Beans seemed like the perfect time to get acquainted.

Cooking the beans

The beans come first: sauté scallions and then add beans.  Though I over-cooked the beans a little when I reheated them, I liked the extra flavor that came from cooking the canned beans.

Then came the shrimp.  I will admit that I didn’t realize that the shrimp were going to be breaded before I chose this recipe.  For some reason, anything that needs to be breaded intimidates me.

This recipe couldn’t have made it easier.  After beating the egg white lightly in a bowl and tossing the shrimp in it, you simply dump the egg-white coated shrimp into the breading.  Easy? Yes.  Delicious? Even more than imagined.

Sauteeing Breaded Shrimp

Another challenge surmounted: frying multiple breaded shrimps at once.  It took a while to find the perfect temperature of the oil, but once I got it just right, I slid in up to 15 shrimp at once, turning exactly when the recipe said, and I ended up with crispy, golden shrimp that looked almost restaurant ready.

Shrimp Taco Toppings

Then came the toppings, which were as decadent as the shrimp.  After tucking five shrimps between two warm tortillas, I piled sliced avocado, chunky salsa, and a dollop of tangy sour cream on top.  With a scoop of the black beans on the side, I evaluated the meal—I was very proud of myself, it felt professional and grown up. And it convinced me to make shrimp again!

Shrimp and Black Bean Tacos

Join in on our Month of Easy Dinners by sharing your delicious photos on, and of course check back tomorrow for the next recipe from our editors.