Cranberry-Maple Glazed Shrimp & Scallop Tacos

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Cranberry-Maple Glazed Shrimp & Scallop Tacos
Seafood With A Twist

  • Preparation time
    15 Minutes
  • cooks in
    30 Minutes
  • portions


This is definitely one of the most creative recipes involving cranberries we’ve ever seen. Typically seafood and cranberries aren’t mixed, aside from the occasional cranberry glazed salmon. Amy of Gourmet Everyday really got her creativity on for this recipe. The recipe calls for so many different flavors and they all blend together perfectly. This is a must try recipe!


  • 1lb Large Sea Scallops
  • 1lb Medium Shrimp (Peeled & Deveined)
  • 2 Cups Cape Cod Select Frozen Cranberries
  • 1/2 Tbsp Cornstarch
  • 1/4 Cup Maple Syrup
  • 8 oz Greek Yogurt
  • 2 Tbsp Lime Juice
  • 1 Bag Slaw (Cabbage, Kale, Carrots)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 6 Slices Crispy Bacon (Chopped into Bits)
  • 4 Green Onions (White & Green Parts Chopped)
  • Salt & Pepper
  • Smoked Gouda Cheese (Shredded)
  • Lime Wedges
  • Tortillas


Cranberry Maple Glaze:
1. In a small saucepan combine frozen cranberries, cornstarch, and maple syrup and cook over medium heat, stirring frequently. Once cranberries start to burst and the mixture begins to thicken take off burner and set aside.
1. In a small bowl combine greek yogurt, garlic powder, onion powder, and lime juice and stir until blended.
2. In a large bowl combine slaw, green onion, and bacon bits.
3. Pour greek yogurt dressing over slaw mixture and toss to combine. Add salt and pepper to taste.
4. Refrigerate until later.
Shrimp & Scallops
1. Prep shrimp and scallops by cleaning, rinsing and drying with a paper towel then add salt and pepper.
2. In a large skillet heat 2 Tbsp olive oil. Sear shrimp and scallops over high heat, on one side. Flip and spoon cranberry maple glaze over shrimp and scallops. Continue to cook for 1 minute or until shrimp and scallops are opaque and firm.
3. Remove from heat. Keep reserved glaze for topping tacos.
To Assemble Tacos
Spoon slaw into tortillas, add shrimp and scallops, add a little more glaze and top with smoked Gouda cheese.


Serve while shrimp and scallops are hot. You can heat tortillas to help prevent splitting.



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