Sriracha Shrimp Tacos
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
20 mins
Jump to recipeProof 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
- 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.
- 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.
- 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.
- 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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