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  1. Meals & Cooking
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  3. Sriracha Shrimp Tacos

Sriracha Shrimp Tacos

By Judy KimPublished: Nov 3, 2016
Sriracha Shrimp Tacos Recipe
Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
20 mins
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Proof that seafood tacos aren't just summertime fare.

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Ingredients

  • 5 tsp. Sriracha, divided
  • 2 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • 1 lb. shrimp, tails removed, peeled and deveined
  • 1 cup sour cream
  • 1/2 tsp. sesame oil
  • 1 tsp. honey
  • 2 limes
  • kosher salt
  • 2 cups shredded purple cabbage
  • 1/4 cup fresh chopped cilantro
  • 1 Tbsp. canola oil
  • 8 corn tortillas

Directions

    1. Step 1In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.
    2. Step 2Meanwhile, in a small Ziploc bag add sour cream and remaining 2 teaspoons Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, and zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro; set aside.
    3. Step 3In a large skillet over medium-high heat, heat oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes, then transfer to a plate.
    4. Step 4In a dry skillet over medium heat, warm tortillas and transfer to a plate. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8" corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.
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