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Asian Shrimp Tacos

Asian Shrimp Tacos

This is my new favorite taco recipe that I adapted from a recipe from Cooking with Books. I love the Asian twist to the flavorings –  the spicy sriracha mayonnaise, the crispy slaw, and the juicy shrimp on a flour tortilla make 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 and fresh berries.

Asian Shrimp Tacos

How to Make Asian Shrimp Tacos

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!!

Asian Shrimp Tacos

 

Asian Shrimp Tacos

Asian Shrimp Tacos

Prep Time: 20 minutes
Servings: 4

Ingredients

  • Shrimp Marinade:
  • 1 lb shrimp shelled & deveined
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • ¼ 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
  • ½ cup of carrots shredded
  • ¼ 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

Instructions

  • 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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Recipe Rating




13 Comments

  1. Yum! I will have to make it with fish or chicken, but I’m sure it will be delicious. I love the cucumber salad, too!

  2. 5 stars
    Loved it. Going to make again with a fresh and spicy mango pick de Gallo also. I added two mint leaves to the slaw and extra sriracha. So fresh and yummy !