Sweet Chili Shrimp Tacos Recipe 465

SWEET CHILI SHRIMP TACOS RECIPE - (4.6/5)

Sweet Chili Shrimp Tacos Recipe - (4.6/5) image

Provided by mjohnmeyer

Number Of Ingredients 13

Ingredients

1 lb uncooked shrimp, peeled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
1 green onion, finely chopped
Sauce
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 1/2 teaspoons chili garlic sauce (add more for a spicier sauce)

Steps:

1. In a large bowl, toss the shrimp with the cornstarch, salt and pepper. Set aside. 2. In a small bowl, combine all sauce ingredients. Set aside. 3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, ginger and shallot and cook for 40 seconds. 4. Add the shrimp and cook for 2-3 minutes or until pink. Add the sauce and stir to coat all the shrimp. 5. Fill each soft taco wrapper with shredded lettuce and top with shrimp and sauce. navywifecook.com

SWEET AND SPICY SHRIMP TACOS

Sweet and Spicy Shrimp Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Number Of Ingredients 13

Ingredients

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1 1/2 pounds medium shrimp peeled, deveined and tails removed
1/4 cup extra-virgin olive oil
1/4 cups sour cream or Mexican crema
1/4 head cabbage, cored and shredded ( about 4 cups)
Kosher salt and freshly ground black pepper
12 corn tortillas
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

Nutrition Facts : Calories 578, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 269 milligrams, Sodium 549 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 41 grams

SWEET CORN AND SHRIMP TACOS RECIPE BY TASTY

Sweet Corn And Shrimp Tacos Recipe by Tasty image

Here's what you need: corn kernel, jalapeño, fresh cilantro, kosher salt, paprika, limes, limes, mayonnaise, crema, cotija cheese, red cabbage, limes, kosher salt, large shrimp, freshly ground black pepper, dried mexican oregano, chili powder, ground cumin, garlic, limes, olive oil, corn tortillas

Provided by Lipton

Categories Lunch

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 cup corn kernel, canned or frozen
1 jalapeño, seeded and minced
¼ cup fresh cilantro, plus more for garnish
1 teaspoon kosher salt
½ teaspoon paprika
2 limes, zested
2 limes, juiced
2 tablespoons mayonnaise
2 tablespoons crema
¼ cup cotija cheese, plus more for garnish
1 ½ cups red cabbage, finely shredded
2 limes, divided, juiced
1 ½ teaspoons kosher salt, divided
1 lb large shrimp, peeled and deveined, tails removed
1 teaspoon freshly ground black pepper
1 teaspoon dried mexican oregano
½ teaspoon chili powder
½ teaspoon ground cumin
2 cloves garlic, minced
2 limes, zested
3 ½ tablespoons olive oil, divided
8 corn tortillas, 8 in (20 cm)

Steps:

Make the sweet corn slaw: In a medium bowl, combine the corn, jalapeño, cilantro, salt, paprika, lime zest and juice, mayonnaise, crema, and cotija cheese. Toss until well combined.
Make the shrimp tacos: In a medium bowl, combine the red cabbage, juice of 1 lime, and ½ teaspoon salt. Toss until well combined and set aside.
In a separate medium bowl, toss the shrimp with the remaining teaspoon of salt, the black pepper, oregano, chili powder, cumin, garlic, lime zest, remaining lime juice, and 2 tablespoons olive oil until well coated.
Heat the remaining 1½ tablespoons of olive oil in a medium skillet over medium-low heat. Fry the tortillas until lightly crispy, about 2 minutes per side. Transfer to a paper towel-lined plate and cover with foil to keep warm until ready to assemble the tacos.
In the same skillet, cook the shrimp, 8-10 at a time, until pink and cooked through, 2-3 minutes per side.
Assemble the tacos: Top each crispy tortilla with some of the red cabbage, sweet corn slaw, and shrimp. Garnish with cotija cheese and cilantro. Serve immediately.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 52 grams, Fat 22 grams, Fiber 10 grams, Protein 30 grams, Sugar 7 grams

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