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I’m obsessed with shrimp tacos again. I just love spicy shrimp topped with a fruit slaw or salsa all wrapped in a corn tortilla.
And it’s a total bonus that shrimp cooks in only a couple minutes! You can definitely make this meal in less than 30 minutes from start to finish.
And I’ve got the perfect drink to pair with these delicious spicy tacos.
Have you tried Bud Light® Seltzer? It’s an easy drinking hard seltzer with a hint of delicious fruit flavor.
I picked up fresh ingredients for these tacos at my local Kroger, and you should keep an eye out for Classic Edition Bud Light® Seltzer Pack at your local supermarket and many other locations.
There’s also a Remix Edition Bud Light Seltzer Pack that includes Grapefruit, Cranberry, Pineapple, and Strawberry flavors.
Visit their site to unlock savings on Bud Light Seltzer and more!
I love these Bud Light® Seltzers so much.
They’re only 100 calories, 5% ABV, and less than 1 gram of sugar. Bud Light uses sparkling water, real cane sugar, and natural fruit flavor to create a light and bubbly seltzer that’s perfect for any occasion.
These tacos pair perfectly with Bud Light Seltzer! I even used some of the mango seltzer in the slaw because it just goes so well with the spicy shrimp and the crisp, slightly sweet slaw.
And looking forward to all the games we’ll be watching in fall, how perfect would these be?! It’s the perfect combination to enjoy while watching a game.
How To Make Chipotle Shrimp
- Marinate shrimp in chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, and salt and pepper for 30 seconds
- Saute for about 2 minutes per side, until the shrimp is pink and cooked through
How To Make Pineapple Slaw
- Combine coleslaw mix, diced pineapple, Bud Light Seltzer in Mango, lime juice, cilantro and salt and pepper
- Refrigerate until ready to serve
- 1 pound Kroger frozen medium raw shrimp, thawed, peeled, and tails removed
- 1 chipotle in adobo, plus 1 tbsp adobo sauce
- 2 tbsp pineapple juice
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 8 Kroger corn tortillas
For the Pineapple Slaw:
- 1 1/2 cups Kroger coleslaw mix
- 1 cup fresh pineapple, diced
- 1 tbsp lime juice
- 1 tbsp Bud Light® Seltzer in Mango
- 2 tbsp fresh cilantro, chopped
- salt and pepper to taste
To prepare the shrimp, pat shrimp dry with paper towels. Set aside.
In a mixing bowl, stir together chipotle peppers, adobo sauce, pineapple juice, lime juice, cumin, salt and pepper. Add shrimp. Refrigerate for 30 minutes.
While shrimp marinates, make slaw by combining all ingredients in a mixing bowl, making sure all the cabbage is coated in the juices. Refrigerate until ready to serve.
To cook the shrimp, heat olive oil over medium-high heat. Add shrimp, shaking off excess marinade, to the hot pan. Cook about 2 minutes per side, until pink and curled and cooked through. Remove to a plate.
To assemble the tacos, heat tortillas in a dry skillet until they're soft. Add cooked shrimp and top with the pineapple slaw. Add more fresh cilantro or a squeeze of lime, if desired.