Yield
4 servings
Time
15–20 minutes
Ingredients
- 1 jar Salsaology Tinga Simmer Sauce
- 1 lb large shrimp, peeled and deveined
- ½ medium white onion, thinly sliced
- 1 tablespoon olive oil or avocado oil
- ½ teaspoon kosher salt (optional, depending on shrimp)
- Juice of ½ lime
-
¼ cup chopped cilantro (optional)
For Serving (Optional)
- Warm corn tortillas
- Tostada shells
- Cooked rice
- Avocado or guacamole
- Crumbled queso fresco
- Sour cream or Mexican crema
- Shredded cabbage or lettuce
Method
1. Sauté the Onions
Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for 3 - 4 minutes, stirring occasionally, until softened and lightly translucent.
3.Add Tinga Sauce
Pour in 1 jar of Salsaology Tinga Simmer Sauce and stir to warm together with onions for about 3 minutes. Reduce heat to medium low.
4. Cook the Shrimp
Season shrimp lightly with salt and add the shrimp to the skillet. Coat the shrimp and onions evenly with sauce. Simmer for 2–3 minutes, until the shrimp are fully cooked and the sauce is heated through (just until shrimp begin turning pink). Turn off the heat and serve.
5. Serve
Spoon the Shrimp Tinga into:
- Warm corn tortillas for quick tacos
- Crispy tostadas topped with avocado and crema
- Rice bowls with beans and fresh toppings
- Lettuce cups for a lighter option
- Finish with queso fresco, cilantro, and an extra squeeze of lime.
Chef Tips
Don't overcook the shrimp. Shrimp cook very quickly—once they turn pink and opaque, they are done.
Add extra vegetables. Thinly sliced bell peppers or zucchini can be sautéed with the onions for a heartier dish.
Time-Saving Shortcut. Use pre-peeled frozen shrimp. Simply thaw under cold water for 5 minutes, pat dry, and cook as directe.d
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