Yuzu Citrus and Mezcal Spiced Shrimp Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty shrimp marinated in mezcal and yuzu liqueur, pan-seared and served in warm tortillas with fresh slaw and a creamy chipotle sauce. This mexican-inspired seafood ready in about 30 minutes pairs peeled and deveined Large shrimp, Mezcal, Ferrand Dry Curaçao Yuzu Late Harvest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tablespoons mezcal, 1 tablespoon Ferrand Dry Curaçao Yuzu Late Harvest, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 pound peeled and deveined shrimp and toss to coat; marinate for 15 minutes.
  2. Step 2: Meanwhile, mix 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 2 cups thinly sliced red cabbage in a bowl to make a fresh slaw; set aside.
  3. Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1/2 teaspoon chipotle chili powder, and 1/4 teaspoon garlic powder to create a smoky chipotle sauce; refrigerate until needed.
  4. Step 4: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  6. Step 6: Assemble tacos by placing a few shrimp on each tortilla, topping with the cabbage slaw and a drizzle of chipotle sauce.
  7. Step 7: Serve immediately with lime wedges if desired.

Frequently asked questions

How long does Yuzu Citrus and Mezcal Spiced Shrimp Tacos take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Yuzu Citrus and Mezcal Spiced Shrimp Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.

Can I substitute ingredients in Yuzu Citrus and Mezcal Spiced Shrimp Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Yuzu Citrus and Mezcal Spiced Shrimp Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Yuzu Citrus and Mezcal Spiced Shrimp Tacos?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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