Asian Shrimp Tacos

by Pam on July 9, 2014

This is my new favorite taco recipe that I adapted from a recipe from Cooking with Books^[1]. I love the Asian twist to the flavorings –  the spicy sriracha mayonnaise, the crispy slaw, and the juicy shrimp on a flour tortilla makes the perfect combination of flavors and textures. We all LOVED these tacos and gobbled up every last bite. These shrimp tacos also paired very nicely with the Spicy Asian Cucumber and Tomato Salad with Cilantro^[2] and fresh berries.

Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl. Whisk until well combined. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.

Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined – taste and add more sriracha if needed. Set aside to allow flavors to mingle.

Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.

Heat the canola oil in a large sauté pan until hot. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through. Remove from the stovetop. Heat a flour tortilla in a dry skillet until warmed – 45 seconds on each side.

Place the tortilla on a plate then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!

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Asian Shrimp Tacos

Yield: 4

Prep Time: 20 minutes

Cook Time: 3-4 minutes

Ingredients:

Shrimp Marinade:

1 lb shrimp, shelled & deveined
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1/4 tsp ginger, minced
1 clove of garlic, minced

Sriracha Mayonnaise:

3 tbsp mayonnaise
2 tbsp honey
2 tsp sriracha, more if desired
1 tsp soy sauce

Slaw:

1 cup of green cabbage, shredded
1/2 cup of carrots, shredded
1/4 cup of cilantro leaves
Drizzle of sesame oil, to taste
Sea salt and freshly cracked pepper, to taste

Other:

2 tsp canola oil
Flour tortillas
Cilantro, for garnish
Green onions, chopped, for garnish

Directions:

Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl. Whisk until well combined. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.

Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined – taste and add more sriracha if needed. Set aside to allow flavors to mingle.

Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.

Heat the canola oil in a large sauté pan until hot. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through. Remove from the stovetop. Heat a flour tortilla in a dry skillet until warmed – 45 seconds on each side.

Place the tortilla on a plate then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!

Adapted recipe by For the Love of Cooking.net
Original recipe by Cooking with Books

References

1. ^{^} Cooking with Books (www.cookingwithbooks.net)
2. ^{^} Spicy Asian Cucumber and Tomato Salad with Cilantro (www.gordon-ramsay-recipe.com)
3. ^{^} Print Recipe (www.gordon-ramsay-recipe.com)
4. ^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)