thai influenced shrimp tacos

chesterfield, VA
Updated on Mar 22, 2013

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 1
    Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.
  • Step 2
    Mix Slaw dressing ingredients together and stir into the slaw, coating well.
  • Step 3
    Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.
  • Step 4
    Serve with flour tortillas, tostadas or corn torillas. Put some slaw on top of the shrimp and enjoy!

Discover More

Category: Fish
Category: Seafood
Culture: Mexican
Culture: Asian
Keyword: #shrimp
Keyword: #thai
Keyword: #coleslaw

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