Tacos Today by Facebook led popular demand! But these are not just any tacos guys. These are Thai Shrimp tacos. Big fat juicy spicy, gingery, limey, honeyey (that’s a word right?) shrimp, tucked into soft tortillas filled with bright delicious cabbage slaw, fresh cilantro and green onions and then drizzled with sweet peanut sauce. Oh. Em. Gee. They are so, so good.
Thai food is my favorite. But since the whole “allergy diagnosis” I have been really nervous to go back and try it. Pia is out for sure being allergic to all the flavorings for thai food (eggs, peanuts, gluten, sugar, soy, garlic and ginger) and I get scared that I will miss the addition of gluten or eggs somewhere or god forbid a freaking bean sprout! (did I tell you guys I was severely allergic to bean sprouts!!? gahhhh….) So anyways, this was a way to bring thai food to us. sort of.
If the pictures are a little spotty, it’s because I couldn’t spend very much time being bothered with taking them. It doesn’t happen very often, but with these taco’s I just sort of wanted to get it over with so that I could just dig in. And I did. And it would have been embarrassing if anyone walked in and saw me. There was a lot of sauce on the chin involved.
As delicious as the shrimp are, I think it is the slaw and the sauce that take these over the edge. The sour/salty/spicy dressing with that peppery cabbage and the sweet, rich peanut sauce are quite the combination.
I thought tacos were a good thing to throw up here with the holiday weekend coming. I love having people over for tacos- they are so simple to make the ingredients for and then everyone can just help themselves to assemble. Also, this sauce and slaw could be done a day ahead- it’s even better later (just leave the cilantro out of the slaw until the last minute so it isn’t soggy). Also! I used corn tortillas, but I think brown rice tortillas would be really good with this too (they sell them at Trader Joes).
Ok. See you guys back here on Thursday for cocktails ☺
In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.
To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.
Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.
For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.
In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.
When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.
Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with a generous amount of slaw.
Top with 3 large shrimp.
Garnish with a little fresh cilantro. Drizzle the taco’s with peanut sauce. Serve with lime wedges and extra peanut sauce, also siracha if desired!
Recipe: Thai Shrimp Tacos
- Thai Shrimp
- 1 pound chrimp, peeled and deveined
- 1 teaspoon soy sauce (I used gluten free)
- 1 teaspoon ginger
- 1 teaspoon chili-garlic sauce
- ½ limes fresh juice
- 2 tablespoons vegetable oil
- 8 corn tortillas
- extra cilantro for garnish
- lime wedges for garnish
- siracha if desired
- Thai Cabbage Slaw
- 3 cups purple cabbage, thinly sliced
- ½ cup cilantro
- 2 red chilis
- 3 green onions, thinly sliced
- ¼ cup peanuts, rough chopped
- 2 teaspoons grated ginger
- 1 teaspoon chili-garlic sauce
- 1 teaspoon soy sauce (I used gluten free)
- 3 tablespoons honey
- 2 tablespoons vegetable oil
- 2 fresh limes juice
- Peanut Sauce
- 1 red chili, minced
- 2 garlic cloves, finely minced
- 2 Tablespoon ginger, finely minced or grated
- 1/8 cup green onion, thinly sliced
- 2 Tablespoon rice wine vinegar
- 2 Tablespoon soy sauce (I used gluten free)
- 1 Tablespoon peanut butter
- 1 Tablespoon plus 1 tsp sesame oil
- ½ cup coconut milk
- In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.
- To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.
- Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.
- Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.
- For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.
- In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.
- When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.
- Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with a generous amount of slaw.
- Top with 3 large shrimp.
- Garnish with a little fresh cilantro. Drizzle the taco’s with peanut sauce. Serve with lime wedges and extra peanut sauce and siracha if desired!
Preparation time: 20 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 4
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These sound amazing! How are the brown rice tortillas?? I haven’t tried them yet, but luckily I LOVE corn tortillas. The closest TJs is an hour away for me…. so I miss out on a lot of their yummy things!!
Such a bummer Collette! I have a friend that lives in Fargo and has to drive several hours to get to a Trader Joes- then she completely fills her car to the brim and drives home!
Massive shrimp allergy but I still want to make these, that’s how amazing your photos and recipe looks! Wow, all those great flavors – the cabbage slaw (without mayo, I know your feelings…LOL), the peanut sauce, the whole ensemble looks incredible! Pinned
Oh Averie- I always feel so bad when I post shellfish recipes! I’m sorry!! but thanks for the love!
Love the pop of purple, the whole dish looks amazing. I don’t blame you for wanting to dig in!
Thanks Sherri! Yeah, that purple cabbage was as delicious as it was beautiful!
I need to make these tacos immediately, they look killer!
These tacos need to be mine! Fabulous favorite flavors!
These are calling to me! I think I’ll sub whole beans for the shrimp to veggie-ize them because these look too good to pass up. Out of curiosity, do you have a system for keeping track of the who can have what for the allergies? There needs to be some sort of swap out book for ingredients.
Oh Vicki- we have our lists posted up on the fridge and in the pantry. It’s pretty well ingrained in my brain, but I have to be careful that caretakers (babysitters, family members) are equally as aware or we get into trouble. I would love to hear if you do beans and how that would be!
I’m obsessed with all the flavors in this! I’m pretty sad that I don’t have any shrimp in the fridge/freezer right now!
I’m getting so hungry just looking at these photos! I love Thai flavors and tacos are one of my favorites!
Oh yes!! These are great tacos for the long weekend & summer celebrations!
Great taco flavors going on!
Love tacos for simple summer entertaining!! These have a killer flavour combo. Love them!
I love all the color in these taco’s almost as much as I love the flavors! Can’t wait to try out the recipe!
Thank you so much Bridget!
What a fantastic combination of flavors! I especially love that final splash of color with the cilantro and sriracha sauce, it makes this whole dish pop!
Thank you so much Mary Frances!
My goodness, Heather, if these taste as amazing as they look then you’re my new hero!!
awwww, thanks Todd!
Heather, this looks incredible. I am going to try it with Argentinian Red Shrimp this weekend.
Are the red chili’s very spicy? Should I just omit it for my 7 year old son?
By the way, your pics are just beautiful. Well done!
Thank you so much Rachel- I don’t find them to be too spicy, but it is so personal. I would leave them off for a 7 year old unless he likes that! but kids usually prefer mild 🙂
Yum, Yum, Yum! Your photos are gorgeous, I never would’ve known you didn’t take any time on them. 🙂
Thanks Kate 🙂
I also have a lot of food allergies, peanuts being one of them. I substitute sunflower butter for the peanut butter in this type of sauce and cannot tell the difference. In fact when I have served this to others, I have never had a question about the ‘sauce’. 🙂
Awesome Victoria- I have actually done that too. I am also baking with it a lot more since my 6 year old is allergic, and my husband really can’t eat them without getting sick. Love sun butter! thank you for bringing that up 🙂
Delectable food photos, and I love the combination of ingredients in these tacos. Great to use Thai flavors!
These tacos are gorgeous! I can imagine that the different flavors and textures make these practically sing! (If you use Easy Recipe plug in, use an ! before headings so they aren’t a part of the bullet list. !For the Slaw !For the Shrimp, etc)
Made these tonight, they were fabulous, for the most part followed the recipe. Definitely would make again. Great Recipe 😉
Photos are stunning and I could ALWAYSSSSS eat tacos. The end.
(p.s. marry me?)
I just recently found your blog and have tried several of your recipes. All have been wonderful, but this Thai Shrimp Taco recipe is outstanding! We love the complex flavors. It takes a little extra time to prep all the ingredients, but it is SO worth it! I can’t wait to prepare this for my grown children and their families at one of our our Second Sunday Suppers.
thank you so much Gail!! That makes me so happy, and i really hope your family enjoys them!
The peanuts don’t seem to be in the instructions. Are they added to slaw? Tossed on top? Roasted first? Photos seem to show them tossed on….
Sorry Lynn! Yes- they were originally in the slaw, but when I re-did the slaw recipe recently OI left them out. If you want them, I woudl just sprinkle on top!
I made them as is and it was enjoyable. However, the peanut sauce was really thin and it needs more cabbage if it’s going to be a “heaping” amount on the tacos. I also found the amount of ginger in the peanut sauce overpowering so I’m going to add a couple more tablespoons of peanut butter and reduce the ginger by half. I’m going to add more cabbage. I think I had too much lime juice perhaps? I wish there were measurements outside of “2 limes” as sometimes you get juicy/dry limes. Can’t wait to give a go again.