Thai Shrimp Tacos - (Free Recipe below)


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Recipe: Thai Shrimp Tacos


  • Thai Shrimp
  • 1 pound chrimp, peeled and deveined
  • 1 teaspoon soy sauce (I used gluten free)
  • 1 teaspoon ginger
  • 1 teaspoon chili-garlic sauce
  • ½ limes fresh juice
  • 2 tablespoons vegetable oil
  • 8 corn tortillas
  • extra cilantro for garnish
  • lime wedges for garnish
  • siracha if desired
  • Thai Cabbage Slaw
  • 3 cups purple cabbage, thinly sliced
  • ½ cup cilantro
  • 2 red chilis
  • 3 green onions, thinly sliced
  • ¼ cup peanuts, rough chopped
  • Dressing:
  • 2 teaspoons grated ginger
  • 1 teaspoon chili-garlic sauce
  • 1 teaspoon soy sauce (I used gluten free)
  • 3 tablespoons honey
  • 2 tablespoons vegetable oil
  • 2 fresh limes juice
  • Peanut Sauce
  • 1 red chili, minced
  • 2 garlic cloves, finely minced
  • 2 Tablespoon ginger, finely minced or grated
  • 1/8 cup green onion, thinly sliced
  • 2 Tablespoon rice wine vinegar
  • 2 Tablespoon soy sauce (I used gluten free)
  • 1 Tablespoon peanut butter
  • 1 Tablespoon plus 1 tsp sesame oil
  • ½ cup coconut milk


  1. In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.
  2. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.
  3. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.
  4. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.
  5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.
  6. In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.
  7. When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.
  8. Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with a generous amount of slaw.
  9. Top with 3 large shrimp.
  10. Garnish with a little fresh cilantro. Drizzle the taco’s with peanut sauce. Serve with lime wedges and extra peanut sauce and siracha if desired!

Preparation time: 20 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4