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:

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

Directions Step-By-Step

1
Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.
2
Mix Slaw dressing ingredients together and stir into the slaw, coating well.
3
Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.
4
Serve 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