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sweet and hot shrimp tacos

★★★★★ 1
a recipe by
Jamallah Bergman
Atlanta, GA

I found this recipe in a magazine and I will surely be trying it soon. I love shrimp to death and the idea of having it in tacos is really great.

★★★★★ 1
serves 4
prep time 15 Min
cook time 25 Min

Ingredients For sweet and hot shrimp tacos

  • 1 c
    fresh or frozen pitted red cherries (if frozen, no need to thaw)
  • 1 to 2
    jalapeno peppers,cut in half and seeded (tip: use 1 mild, 2 for medium to hot)
  • 1
    2 inch piece ginger, peeled and quartered
  • 4 tsp
    raw honey
  • 24 lg
    raw shrimp (just over 1 lb), shells and tails removed
  • 1/4 tsp
    sea salt
  • 1 Tbsp
    olive oil
  • 8
    whole grain corn soft taco shells
  • 1 sm
    head radicchio, thinly sliced (8oz)
  • 4 lg
    carrots, peeled and grated (8oz)
  • cilantro leaves for garnish (optional)

How To Make sweet and hot shrimp tacos

  • 1
    Place cherries,jalapeno,ginger and honey in a mini chopper or blender along with 1/4 cup water. Blend until smooth (there may be very small bits of cherry).
  • 2
    Season shrimp with salt. Heat a large skillet over high heat. Add oil and shrimp and cook for 2 to 3 minutes, turning occasionally, until shrimp are pink on the outside but not cooked through. Reduce heat to medium and carefully add cherry mixture. Simmer for about 2 minutes, until sauce reduces slightly and shrimp are cooked through.
  • 3
    Preheat an oven or toaster oven to 400 and warm taco shells for 2 minutes. Spoon 3 shrimp and 1 tbsp cherry sauce into each taco and top with 2 tsp each radicchio and carrots. Garnish with cilantro. Serve immediately.

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