Caesar Shrimp Tacos

By Christine Cushing
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  • 1/2 pound shelled, deveined shrimp (raw, medium)(225 gm) tail on
  • grated zest and juice 1 lemon
  • Celery salt and cracked black pepper to taste
  • 2 tablespoons olive oil (25 milliliters)
  • 2 green onions, sliced
  • 1 stalk celery, diced
  • 6 cherry tomatoes, cut in half
  • Tobasco and Worcestershire sauce to taste
  • Splash Vodka
  • fresh parsley
  • 4 soft shell tacos
  • Sour cream, guacamole optional


  1. In a medium bowl, combine the shrimp, grated lemon zest,  celery salt  and pepper.  Toss to combine.  
  2. Heat the olive oil over medium skillet.  When hot, add the shrimp mixture and toss rapidly for one to two minutes , just until shrimp turns pink.   Add  onions, celery and cherry tomatoes and toss for one more minutes, just until shrimp start to curl. Finish with tobasco, Worchestershire , juice of lemon and splash of vodka, if desired.
  3. Sprinkle with parsley and serve in taco shells with desired additional toppings.

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