Celebrate National Shrimp Day with MasterChef Claudia Sandoval

Wednesday 11th, May 2016 / 09:30 Written by
Celebrate National Shrimp Day with MasterChef Claudia Sandoval

Being Shrimp is the most Popular Seafood in America here are Recipes created by Chef Claudia Courtesy of Tajin®

As you may know, the new MasterChef winner is Claudia Sandoval, a talented chef who won the acclaimed TV competition last September. Check out some of her recipes using America’s favorite seafood, shrimp and the versatile chili-lime seasoning, Tajin.



Chef: Claudia Sandoval

Recipes: Tajín Shrimp Aguachile/ Mango-lime agua fresca


Tajín Shrimp Aguachile

Yield: 10 standard portions

Standard serving size = 8 oz.



2 pounds (910 g) large shrimp, peeled and deveined

2 teaspoons Tajin Powder Seasoning

2 tablespoons Tajin Liquid Seasoning

1 cup (240 ml) fresh lime juice

½ cup (120 ml) fresh orange juice

2 fresh chiles de árbol or 3 serrano chiles, stemmed

1 yellow onion, thinly sliced into half moons

1 large cucumber, thinly sliced into half moons

1/2 pound grape tomatoes, quartered



  1. Butterfly the shrimp: On a cutting board, place each shrimp on its side and insert a knife about three-quarters of the way into the outside curve of the shrimp from the head to the tail, making sure not to cut all the way through. Remove the vein with the tip of your knife.
  2. Place the butterflied shrimp in a large nonmetallic bowl, toss with tajin, and refrigerate for 10 minutes.
  3. In a blender, combine the lime juice, and whole chiles, liquid Tajin Seasoning and blend until mixture is liquid.
  4. Add the onion slices, orange juice and cucumber slices to the shrimp and toss, coating with salt.
  5. Pour Liquid mixture over shrimp mixture. Refrigerate and allow to rest for a minimum of 30 minutes.


Mango-lime agua fresca

Yield: 5.5 standard portions

Standard serving size = 8 oz.



4 Cups of Water

2 cups of mango chunks peeled

2 tablespoons of freshly squeezed lime juice

3 tablespoons of agave syrup

Tajín seasoning for rim



Add all ingredients to blender and blend until liquefied

Rim glass with lime juice and Tajín seasoning



Chef: Claudia Sandoval

Recipes: Tajín Governor Mini Tacos

Tajín Governor Mini Tacos

Yield: 10 standard portions

Standard serving size = 6 oz. per taco



10 (6-inch/15-cm) corn tortillas

10 ounces (225 g) Oaxaca cheese or Monterey Jack cheese, pulled or cut into thin strips

1 tablespoon canola oil

2 pounds (455 g) small to medium shrimp, peeled and deveined

1 small red onion, thinly sliced

1 medium green bell pepper, cored, seeded, and thinly sliced

2 tablespoons (30 ml) Maggi sauce

2 tablespoons (30 ml) Tajin Liquid Seasoning

1 tablespoon (30 ml) Tajin Powder Seasoning



  1. Preheat a griddle or comal over medium-high heat to get it nice and hot.
  2. Lower the heat under the griddle to low, add a couple of tortillas, and heat them for 15 to 30 seconds on each side, until soft and malleable. Add 1 ounce (28 g) of cheese to one side of each tortilla and fold the empty side over the cheese side to form a quesadilla. Press down on the quesadilla with a metal spatula for the first few seconds so the cheese sticks, then cook for 1 to 2 minutes on each side, until the cheese is completely melted and the tortillas start to get crisp. Repeat with the remaining tortillas and cheese.
  3. Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp and season with Tajin Powder seasoning. Cook until just turning pink on both sides, 2 to 4 minutes, flipping the shrimp halfway through cooking. Remove the shrimp to a bowl. Add the onion and bell pepper to the pan and cook until crisp-tender, about 3 minutes, stirring often. Return the shrimp to the pan, add the Tajin Liquid Seasoning, Maggi sauce, and toss quickly until incorporated and the shrimp are fully cooked through.
  4. To serve, open up a crispy quesadilla and add some shrimp and vegetables. Fold it back over and serve piping hot.

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