Name: Thai Spicy Shrimp Tacos with Tangy Slaw
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp lemongrass, finely minced; 2 cloves garlic, minced; 1 tbsp shallot, minced; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp sriracha or Thai chili sauce; 1 tsp sugar; 2 cups shredded cabbage (green or mix); 1 carrot, julienned; 2 tbsp rice vinegar; 1 tbsp mayonnaise; 1 tsp honey; 1/2 tsp salt; 8 small flour or corn tortillas; 1/4 cup fresh cilantro leaves; 1 tbsp vegetable oil

Thai Spicy Shrimp Tacos with Tangy Slaw

CinnamonBroccoli1659

These Thai Spicy Shrimp Tacos are a vibrant fusion of flavors, blending the bold heat and umami of Thai cuisine with the fun, hand-held format of tacos. The shrimp is marinated with fragrant lemongrass, garlic, and shallot, then charred quickly over high heat for a smoky kick. A cool, tangy slaw with cabbage and carrot balances the spice, while fresh cilantro adds a burst of herbaceousness. The tortillas, gently warmed and given a kiss of char, bring the whole dish together, making each bite a delightful blend of spicy, bright, and refreshing notes. Perfect for a California evening!

Ingredients

Instructions

In a bowl, combine lemongrass, garlic, shallot, fish sauce, lime juice, sriracha, and sugar. Add shrimp, toss well, and marinate for 10 minutes.
While shrimp marinates, make the slaw: in a medium bowl, combine cabbage, carrot, rice vinegar, mayonnaise, honey, and salt. Toss to coat and set aside.
Heat a large cast iron pan or grill pan over high heat until very hot. Add vegetable oil. Add shrimp in a single layer and char for 1-2 minutes per side until pink and just cooked through. Remove from heat.
Warm tortillas in a dry pan or over a gas flame until soft and slightly charred.
To assemble tacos, layer tangy slaw on tortillas, top with charred shrimp, and garnish with fresh cilantro leaves.
Serve immediately with extra lime wedges if desired.