• 1 pound shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup Carnival Curry sauce (adjust to your desired spice level)
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 tablespoon honey (optional)
  • Salt and black pepper to taste
  • Warm corn tortillas
  • Toppings (optional): Chopped avocado, crumbled queso fresco, pico de gallo, sour cream, additional lime wedges


  1. Heat olive oil in a large skillet over medium heat. Season shrimp with salt and pepper. Add shrimp to the pan and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pan and set aside.
  2. In the same pan, add the Carnival Curry sauce, red onion, and cilantro. Sauté for 1-2 minutes, until softened. Stir in lime juice and honey (if using).
  3. Return the shrimp to the pan and toss to coat them in the sauce. Simmer for an additional 1-2 minutes to allow the flavors to meld.
  4. Warm corn tortillas according to package instructions.
  5. Fill each tortilla with shrimp and sauce mixture. Top with desired toppings and serve immediately.


  • For a thicker sauce, simmer for an additional 5 minutes after adding the shrimp.
  • You can substitute pre-cooked shrimp to save time.
  • Feel free to add other vegetables to the tacos, such as bell peppers, corn, or black beans.
  • If you don't have fresh cilantro, you can substitute 1 teaspoon of dried cilantro.

Enjoy! - Drunken Panda

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