Recently I devoured the Drunken Shrimp Tacos at Cowgirl Kitchen in Rosemary Beach and it reminded me of how much I love those spicy and fresh Gulf flavors all infused together and wrapped in a taco! So, I created the recipe to share with you below.

I used to cook all of the time when my family was under one roof, but due to the sale of our home on 30A, our current situation has us spread from Pensacola’s East Hill, to our beach house in Miramar Beach.

I’m excited to announce that:

We do have a home site and plans that passed neighborhood construction requirements in Grayton Beach on Western Lake! Check out that view below. I’m ready!





With 20 years of living in and eating all over SouthWalton under my belt, parents living in the area since 1992 as well, I can honestly say that I enjoy sharing my food news, recipes and community events with you. This blog was the first of its kind on 30A over 8 years ago, and though hundreds exist now, I still find joy in what I am doing and will keep on doing it until I don’t!



Flickr cheeseball

If you are planning a beach weekend and want to cook effortlessly at home, then visit Cowgirl Kitchen in Rosemary Beach or Cowgirl Kitchen in Seagrove to pick up take-out casseroles (awesome sausage balls like my kids grew up eating… above), that you’ll just need to heat and eat. They are also the go to resource for Thanksgiving, and casual catered events. And the inspiration for my Cowgirl Drunken Shrimp Tacos recipe.

Drunken Shrimp Tacos Ingredients:

3 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Good olive oil
32 medium fresh Gulf shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro

Spicy Pink Mayo:
1 cup Duke’s mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt

Nonstick cooking spray
16 corn or flour tortillas (I like flour and buy them hand made from the farmers market)
1 cup finely grated fresh Parmesan

2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese and/or White Sharp Cheddar grated
Lime wedges
Chopped fresh cilantro


For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame, or use metal skewers like I do. Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little olive oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).

For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.

For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.

To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija and/or White Cheddar cheese, spicy pink mayo, lime and cilantro. Serve with black beans.


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