Drunken Shrimp Tacos
Drunken Shrimp Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 837
- Total: 1 hr 25 min
- Prep: 45 min
- Inactive: 30 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 335
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 16
- Protein
- 26
- Cholesterol
- 183
- Sodium
- 837
- Total: 1 hr 25 min
- Prep: 45 min
- Inactive: 30 min
- Cook: 10 min
Ingredients
Topping:
1 cup julienned carrots
1 cup julienned daikon radish
1 jalapeno pepper, seeded and julienned
1 cup fresh orange juice
1/2 cup fresh lime juice
1/4 cup rice vinegar
2 tablespoons sugar
Sauce:
1/4 cup chopped scallions
3 tablespoons soy sauce
2 tablespoons corn oil
2 tablespoons dry sherry
1 tablespoon rice vinegar
1 teaspoon grated peeled fresh ginger
1 teaspoon sugar
1 clove garlic, minced
2 tablespoons cornstarch
Tacos:
1 pound large shrimp, peeled and deveined
4 corn tortillas
Fresh cilantro leaves, for serving
Orange slices, for serving
For the topping: Toss together the carrots, daikon and jalapenos in a bowl. Set aside.
For the topping: Toss together the carrots, daikon and jalapenos in a bowl. Set aside.
Directions
- Bring a pot of water to boil. Add the vegetables and let boil for 2 minutes. Remove from the heat and drop into a bowl of ice water to stop the cooking. Mix together the orange juice, lime juice, vinegar and sugar, add the vegetables and refrigerate for 30 minutes to 1 hour.
- For the sauce: Combine the scallions, soy sauce, corn oil, sherry, vinegar, ginger, sugar, garlic and 2 tablespoons water in a large skillet over medium heat. Simmer until the marinade starts to bubble. Mix in the cornstarch, a little at a time, whisking to prevent any lumps.
- For the tacos: Rinse the shrimp under cold water and pat dry. Add to the skillet with the marinade and simmer until cooked through, 3 to 4 minutes.
- Cover the tortillas with a damp towel and microwave on high for 15 to 20 seconds.
- Spoon the shrimp and sauce onto the tortillas and add the vegetable topping. Top with cilantro and an orange slice.
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