Thai Influenced Shrimp Tacos

Allison Hazell

By
@ahazell

The comination of spicey grilled shrimp and a sweeter slaw on top is addictive. Yes, you also use a bit of mexican beer and a wee bit of tequila in the marinade! Any unused marinade (don't use after shrimp has been in it) can also be used for chicken. Stays up to a week in the fridge. Great for summer barbeques with margueritas or mojitos!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
2 Hr
Cook:
10 Min

Ingredients

2 lb
cleaned/deveined jumbo shrimp
bamboo skewers soaked in water for 2 hours
totillas, tostadas, corn tortillas

SHRIMP MARINADE (MAKES ONE QUART)

2 c
minced onion
1/2 c
fresh cilantro chopped
1/2 c
seeded, minced jalapeno peppers
1/4 c
minced garlic
1 c
oil
3/4 c
fresh lime juice
1 Tbsp
black pepper
1/2 Tbsp
cumin
1/2 c
corona or mexican beer
2 Tbsp
tequila

THAI SLAW

1 pkg
coleslaw mix with purple cabbage
1/4 c
cup lime juice (about 2 limes)
1 Tbsp
freshly grated ginger root
1 tsp
low-sodium soy sauce
1 tsp
asian-style chili paste
2 Tbsp
sesame oil (or peanut)
1 Tbsp
sugar or honey

Step-By-Step

1Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.

2Mix Slaw dressing ingredients together and stir into the slaw, coating well.

3Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.

4Serve with flour tortillas, tostadas or corn torillas. Put some slaw on top of the shrimp and enjoy!

About this Recipe

Course/Dish: Fish, Seafood, Tacos & Burritos
Regional Styles: Mexican, Asian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #shrimp, #thai, #coleslaw