Thai Shrimp Tacos

Servings:
Thai Shrimp Tacos 4.92/5 (12 votes)

This time of year it's nice to have a break from the heavy hearty meals every now and then. And these flavorful tacos are perfect. The slaw is marinated with a touch of spice, the shrimp is simple and tender, and the peanut sauce pulls it all together. Wrapping it all in a corn tortilla is nice, but it would also be great as a salad. Enjoy.

Thai Shrimp Tacos

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 8 white corn tortillas
  • 1 pound shrimp (medium), raw and peeled
  • 1 tablespoon olive oil
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 1 pinch garlic powder
  • Marinade
  • 1/4 cup lime juice, about 2 limes
  • 1/2 teaspoon ground ginger
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon chile garlic sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon honey
  • Slaw
  • 1/2 cup radish, thinly sliced
  • 2 baby bok choy, thinly sliced
  • 1/2 cup carrot, sliced into matchsticks
  • 2 green onion, thinly siced
  • 1/4 cup cilantro, chopped
  • 1 cup pineapple chunks, chopped
  • Peanut Sauce
  • 5 tablespoons peanut butter
  • 3-5 tablespoons water, warm
  • 2 1/2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons low sodium soy sauce
  • 2 teaspoons honey

DIRECTIONS

  1. Combine vinaigrette ingredients in a small bowl with a whisk or fork.
  2. Combine the peanut sauce in a separate bowl. You may need to microwave it for a minute to smooth.
  3. Place the slaw ingredients in a bowl, drizzle with vinaigrette, and toss.
  4. Heat oil in a heavy skillet over medium high heat until it begins to smoke.
  5. Add shrimp, sprinkle with seasonings, and let cook for just a couple of minutes until they are nice and pink.
  6. Assemble the tacos by placing equal amounts of shrimp and slaw on each tortilla.
  7. Serve with peanut sauce.

Nutritional Information

Serving Size 386g Calories 508 Fat 18 Sat Fat 3 Sodium 917 Carbs 52 Sugars 12 Fiber 5 Protein 36.

NOTES

KID NOTE:  Deconstruct this meal by serving shrimp, carrots, pineapple, and tortillas.

VEGETARIAN TIP:  Replace the shrimp with cubed tofu.

GLUTEN FREE MODIFICATIONS:  Use tamarin instead of soy sauce.

13 Comments

  1. shadam says:

    Do you marinate the shrimp? I’m not seeing that in the directions. If so, how long?

  2. kacosta says:

    The idea was met with great skepticism, but after a few bites I got a surprised “this is really good!”. From my meat and potatoes hubs, that is high praise. The kiddo wouldn’t even try, but she hates shrimp. Quesadilla for the save. Only drawback, it wasn’t very filling on its own. I cut the recipe down to serve two, I should have just made more shrimp.

  3. amylattimer says:

    So very delicious and refreshing!

  4. agnieszka1221 says:

    This was SOOOO good! The salad was just perfect. I want to pair it with other stuff, like some lemongrass chicken or pan fried tofu. The only thing to note is that it took about an hour, not 30 minutes (anytime I see matchstick carrots I know it’s going to be a long night 😉

  5. agnieszka1221 says:

    Also, I used Napa cabbage b/c I ran out of bok choy and it was still so great!

  6. lubyfamily says:

    Wonderful! Huge hit with the husband. The kids ate the shrimp on the side with some black beans, but the hubby and I loved the entire meal. We will definitely do this one again. I love all the new things I’m learning to cook!

  7. cassiegilman says:

    If you are pressed for time, you can substitute that broccoli cabbage slaw that is pre-packaged and it is great too

  8. KusmierFamily says:

    For some reason I forgot a number of ingredients for this one! First I made the slaw out of shredded cucumber (and squeezed as much water out I could) since I forgot bok choy and radishes. Then, fresh shrimp were really expensive so I found breaded in the frozen section. I tossed the baked shrimp in most of the the peanut sauce and left a little out for dipping. The kids loved it!

  9. jboone says:

    This was great, but our tortillas got too moist, so we will make this again with rice or rice noodles.

  10. adambomb says:

    Next time I make these I’m going to use rice paper wraps instead of tortillas – it will be just like the fresh spring rolls from our favorite Vietnamese restaurant!

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