Smoked Paprika Shrimp Parmos Tacos

These Smoked Paprika Shrimp Parmos Tacos are super easy to make and so tasty! Using Parmesan Cheese to make these taco shells really kicks all of the flavors up a notch!

If you’ve been following the blog for awhile, then you know I’ve been on a Parmos kick lately. 🙂

Parmos is my creation of making a taco shell out of Parmesan Cheese. I even put together an easy step by step on how to make Parmesan Cheese Taco Shells.

Using Parmesan Cheese as the shell omits the need to add additional cheese to the inside of your taco. Plus it really gives your tacos an intense, rich, and totally Orgasmik flavor!

If you like this recipe, try some of my other Parmos creations:

Meatball Tacos with Parmesan Shell (which also includes a video of me making this)

Low Carb Chicken Tacos with Parmesan Shell

and I’ve even made a Vegan friendly one using Vegan Parmesan Cheese:

Vegan Veggie Parmos Tacos

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Smoked Paprika Shrimp Parmos Tacos

• Author: Roberto
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 2-3
• Category: Seafood

Ingredients

• 3/4 cup Shredded Parmesan Cheese
• 6 jumbo butterflied Shrimp
• 1 cup julienned Red/Yellow Bell Peppers
• 1/2 cup julienned Red Onions
• 1/2 cup julienned Carrots
• 1 cup mixed greens (purple cabbage, kale, arugula, lettuce, etc)
• 1 Tbs EVOO (extra virgin olive oil)
• 1 tsp Paprika

For the dressing:

• 1/4 cup Capers well drained
• 1 clove Garlic
• 1 cup Parsley
• 1/2 cup Mint leaves
• Juice from 1/2 Lime
• 1-2 oz Mayo
• 1-2 oz Water

Instructions

1. Heat a medium non-stick frying pan over medium heat
2. Add 1/4 cup of Parmesan Cheese creating a flat circle
3. Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
4. Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
5. Repeat until all Parmesan Cheese Shells are made
6. In a medium frying pan add EVOO and heat over medium heat
7. Add Shrimp and sprinkle Paprika over them, sauté over medium/high heat 1-2 minutes
8. In a food processor add Garlic, Capers, Parsley, Mint, and Lime Juice
9. Blend 30 seconds
10. While it’s blending, slowly add in a little bit at a time the Mayo and Water until desired sauce texture is achieved
11. Fill Parmos Shells with mixed greens, veggies, shrimp, and drizzle sauce over them
12. Buon Appetito!

Notes

You may have leftover sauce, you can use this on sandwiches, over seafood, etc.