thai influenced shrimp tacos
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!
prep time
2 Hr
cook time
10 Min
method
---
yield
6-8 serving(s)
Ingredients
- 2 pounds cleaned/deveined jumbo shrimp
- - bamboo skewers soaked in water for 2 hours
- - totillas, tostadas, corn tortillas
- SHRIMP MARINADE (MAKES ONE QUART)
- 2 cups minced onion
- 1/2 cup fresh cilantro chopped
- 1/2 cup seeded, minced jalapeno peppers
- 1/4 cup minced garlic
- 1 cup oil
- 3/4 cup fresh lime juice
- 1 tablespoon black pepper
- 1/2 tablespoon cumin
- 1/2 cup corona or mexican beer
- 2 tablespoons tequila
- THAI SLAW
- 1 package coleslaw mix with purple cabbage
- 1/4 cup cup lime juice (about 2 limes)
- 1 tablespoon freshly grated ginger root
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon asian-style chili paste
- 2 tablespoons sesame oil (or peanut)
- 1 tablespoon sugar or honey
How To Make thai influenced shrimp tacos
-
Step 1Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.
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Step 2Mix Slaw dressing ingredients together and stir into the slaw, coating well.
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Step 3Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.
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Step 4Serve with flour tortillas, tostadas or corn torillas. Put some slaw on top of the shrimp and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Seafood
Category:
Tacos & Burritos
Culture:
Mexican
Culture:
Asian
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#shrimp
Keyword:
#thai
Keyword:
#coleslaw
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