May 5, 2015

Shrimp Taco Night with OXO & The Family Calendar Cookbook + Giveaway

It only seemed appropriate to introduce this delicious recipe from the Cinco de Mayo chapter of my latest book, The Family Calendar Cookbook: From Birthdays to Bake Sales Good Food to Get You Through the Year, with my friends at OXO. They make the best everyday cooking tools and I am huge fan of using them when I make this dish. Today I am giving away a bundle of them along with a signed cookbook!

This dish begins with a fairly simple marinade that includes fresh citrus juices, garlic, and a hint of spice. Using the garlic press and citrus juicer ensures that making this is so easy to get all of the ingredients mixed in a jiffy without a big mess.

Grilled Shrimp Tacos

After the shrimp have marinated we grill them up in just a few short minutes. In this case I bought shrimp that were already deveined, but you could use this really cool shrimp tool to clean them if you bought the shell-on version instead.

OXO Shrimp Taco Night

OXO Taco Night

While they are grilling I prepare the toppings by stripping corn off the cob with the corn stripper, slicing fresh avocado, and shredding fresh cheese.

OXO Shrimp Taco Night & Giveaway

One of my absolute favorite tools for cheese shredding is this complete box of graters and slicers. It can be used for just about anything!

OXO Shrimp Taco Night

My husband and I vary when it comes out our ideal taco so I set up a buffet of toppings so we can build our own. Here you can see avocado, sour cream, spanish rice, corn, cilantro, and lime wedges. So easy and so fun!

Grilled Shrimp Taco 1

I hope you have a great Cinco de Mayo celebration planned. If you need a spectacular main course look no further. Even better, this delicious recipe is great not only for today, but for the rest of the summer as well. So, come enter to win your own OXO taco night tool bundle and a book to get you well on your way to taco night in your house!

The OXO taco bundle includes: A Shrimp Cleaner, Citrus Squeezer, Garlic Press, Corn Peeler, OXO complete Grate & Slice set. I am also including a signed copy of The Family Calendar Cookbook!

The Family Calendar Cookbook

To enter to win:

1) Leave a comment sharing your favorite taco topping!

2) Follow Kelsey Banfield on Facebook. Follow OXO on Facebook. (If you don’t use Facebook just let me know below)

3) Contest runs from May 5th through May 11th at 7:00am ET. Winner will be announced in the May 15th newsletter. Good luck!

Shrimp Taco Night

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 to 6 servings

adapted from The Family Calendar Cookbook

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  • 20 large shrimp, shelled and deveined
  • ¾ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 6 garlic cloves, minced
  • ½ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • Vegetable oil
  • 1 large ear corn
  • 12 flour tortillas
  • 1 avocado, peeled, pitted, and sliced
  • ¼ cup sour cream
  • Lime wedges
  • 1 tablespoon coarsely chopped fresh cilantro
  • (optional)


  1. Place the shrimp in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon juice, garlic, cayenne, and salt. Pour the mixture into the bag with the shrimp and shake gently so the shrimp are evenly coated. Place the bag on a flat plate or in a pan and refrigerate for at least 4 hours or up to overnight.
  2. Light the grill and bring it to medium heat. Once it is hot, brush a small amount of vegetable oil on the corn and grill it over medium heat until the kernels char, but don’t burn to a crisp. Rotate the ear as necessary to it cooks evenly, 6 to 8 minutes. Allow the ear to cool slightly; then cut off the kernels into a bowl.
  3. Place the shrimp in a grill basket and cook them for 2 to 3 minutes per side, or until they are bright pink. Then remove the basket from the grill and allow them to cool slightly.
  4. While they are cooling, quickly grill the tortillas on each side, about 30 seconds per side. Place them on a platter for taco assembly.
  5. To assemble your tacos, place two or three shrimp on a tortilla and top it with some charred corn, a dollop of salsa, a few cubes of avocado, a pinch of cheese, and a pinch of cilantro, dividing all the garnishes evenly among the tacos and serving on a large platter. Or you can plate the shrimp, tortillas, and garnishes separately and allow every- one to assemble their tacos as desired.