Kung Pao Shrimp Tacos
Kung Pao Shrimp Tacos
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 897
- Total Fat
- 74
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 188
- Sodium
- 636
- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 897
- Total Fat
- 74
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 188
- Sodium
- 636
- Total: 45 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
1 pound shrimp, peeled and deveined, tails removed
1 egg white, beaten lightly
1 tablespoon cornstarch
1 cup vegetable oil
1 tablespoon garlic chili sauce, such as sambal oelek
2 teaspoons minced fresh ginger
1 tablespoon soy sauce
1 tablespoon Chinese red vinegar or red wine vinegar
1 tablespoon sugar
1/2 cup chopped scallions (white and green parts mixed)
2 cups finely shredded white cabbage
1/2 cup fresh cilantro leaves, chiffonade
1 stalk celery, sliced across paper thin
1/4 cup mayonnaise
1 tablespoon Sriracha
Zest and juice of 1 lime
8 soft corn tortillas
1/4 cup honey roasted peanuts, chopped
Directions
- Dice the shrimp into 1/2-inch pieces. Combine in a bowl with the egg white and cornstarch and stir until well coated. Allow to sit for 20 minutes.
- Heat the oil to 375 degrees F in a wok.
- Add the shrimp to the wok and cook until just cooked through. Remove from the oil and set aside.
- Drain all but 2 tablespoons of oil from the wok. Add the garlic chili sauce and ginger to the pan and stir-fry until aromatic, a few seconds. Add the soy, vinegar and sugar to the pan, stirring to make a sauce. Then add the cooked shrimp back to the wok, tossing to coat. Stir in the scallions. Keep warm until ready to assemble.
- Mix the cabbage, cilantro and celery together. Set aside.
- In a small bowl, mix together the mayonnaise, Sriricha, lime zest and juice until smooth.
- To assemble, warm the tortillas on a griddle or dry pan. Divide the shrimp among the tortillas. Top with a heavy pinch of the cabbage mixture, drizzle with the Sriracha sauce and garnish with the chopped honey roasted peanuts. Serve immediately.
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