Author Pam - For the Love of Cooking / Original by Cooking with Books
Equipment
Large skillet
Ingredients
Shrimp Marinade:
1lbshrimpshelled & deveined
2tbspsoy sauce
2tsprice vinegar
2tsptoasted sesame oil
¼tspgingerminced
1cloveof garlicminced
Sriracha Mayonnaise:
3tbspmayonnaise
2tbsphoney
2tspsrirachamore if desired
1tspsoy sauce
Slaw:
1cupof green cabbageshredded
½cupof carrotsshredded
¼cupof cilantro leaves
Drizzle of toasted sesame oilto taste
Sea salt and freshly cracked pepperto taste
Other:
2tspvegetable oil
Flour tortillas
Cilantrofor garnish
Green onionschopped, for garnish
Instructions
Make the marinade by combining the soy sauce, rice vinegar, toasted 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.
Make the sriracha mayonnaise by combining 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.
Make the slaw by combining 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.
Cook the shrimp by heating the vegetable oil in a large skillet over medium-high heat 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!!