Cajun Shrimp Tacos with Corn, Peach and Coriander Salsa, Roasted Pepper Aïoli



If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I like to fry the Shrimp on high heat so they stay nice and juicy. When you over cook your Shrimp they will become tough and dry.

You can prepare the salsa and Aïoli in advance or even the night before.



  • 1 lb. Jumbo Shrimp, peeled and cleaned
  • 4 Whole unpeeled very Large Shrimp, to serve alongside
  • 8 or more Taco Shells
  • 1 C. Corn Kernels, fresh or from a can
  • 1 tbsp. Olive Oil
  • Salt
  • a small bunch of Coriander
  • 2 tbsp. Cajun Seasoning (store bought or make your own, see below.)
  • Shredded Lettuce and/or shredded red Cabbage to serve
  • Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

Cajun Seasoning Blend:

  • 2 tbsp. Onion powder
  • 2 tbsp. Garlic powder
  • 2 tbsp. Oregano
  • 2 tbsp. dried Basil
  • 1 tbsp. Dried Thyme
  • 2 tbsp. Ground Black pepper
  • 1-3 tsps Cayenne Pepper
  • 5 tbsp. smoked Paprika

Peach Salsa:

  • 2 Peaches, peeled and diced
  • 2 tbsp. Coriander, chopped
  • 1 red Chili, deseeded and chopped fine
  • 1/2 Red Bell Pepper, diced small
  • Juice of half a Lemon
  • 1 tbsp. Olive Oil
  • 1 small Onion, peeled and diced very small
  • Salt and Pepper


Roasted Red Pepper Aïoli;

  • 1 1/2 C. Mayonaise
  • 2 Garlic cloves peeled and grated
  • 1 Roasted Pepper from a jar, patted dry on kitchen paper
  • Salt and Pepper



Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necessary.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with shredded Lettuce, Peach salsa and Aïoli.




10 thoughts on “Cajun Shrimp Tacos with Corn, Peach and Coriander Salsa, Roasted Pepper Aïoli

  1. Pingback: Brown Sugar Cajun Butter Salmon – The Cooking Spoon

  2. Pingback: Mexican Pulled Beef with Jalapeño Cheddar Corn Bread | The Cooking Spoon

  3. Pingback: Soft Baja Fish Tacos with charred Corn, Serrano ham crisps and Avocado Crema. | The Cooking Spoon

  4. Pingback: Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki. | The Cooking Spoon

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.