Cilantro Lime Shrimp Chalupas


Cilantro Lime Shrimp Sprouted Corn Chalupas

An easy twist to this popular Mexican recipe can be prepared in less than an hour and will always be one of the family’s favorites!

Have it at boys and girls.

Makes 8-10 Chalupas


  • 1 pkg. Food For Life Sprouted Corn Tortillas
  • 4 Tbsp. coconut oil

Shrimp and seasoning:

  • 1 ½ lb wild-caught large shrimp, deshelled
  • 1 ½ tsp. chili powder
  • 1 ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 Tbsp. cilantro
  • Juice of 1 lime

Mango salsa:

  • 2 Mangoes, large, chopped
  • 1 Tbsp. cilantro
  • ½ red onion, medium, diced/chopped
  • 1 tomato, small, diced/chopped
  • 1 medium carrot, shredded
  • 1 serrano pepper, diced/chopped ( I removed the seeds, because I’m a wimp)
  • Juice of 1 lime

Steps to crEATe:

1.)    Prepare shrimp: (no shells, no tails), place in large bowl add seasonings, mix together and let sit.

2.)    Prepare mango salsa: place all chopped items (mango, tomato, red onion, carrot, cilantro, and Serrano) in a medium sauce pan on low-medium heat and let simmer until tortillas and shrimp are done (see below).

3.)    Prepare tortillas: add coconut oil to medium pan and fry one tortilla at a time until crispy, usually 2 or 3 turns and 45 seconds-1 min should be fine!

4.)    After all tortillas are fried, it’s time to cook the shrimp, place in same pan and stir-fry shrimp.

5.)    Prepare the chalupa: Add a scoop of mango salsa, 3 or 4 shrimp and another small scoop of salsa. DONE!

6.)    Garnish with lime and more cilantro!


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