Serves 4
20 min
Sriracha Shrimp Tacos
Recipe GLPRe8683709c85cf5
Succulent shrimp marinated in a bold sriracha-soy glaze, seared until caramelized, and served in warm tortillas topped with a vibrant purple cabbage slaw and creamy sriracha-lime dressing. Fresh cilantro and a squeeze of lime complete these bold, flavorful tacos.
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Ingredients
5 teaspoons sriracha sauce, divided
2 tablespoons soy sauce
3 cloves garlic, minced
1 pound shrimp, peeled, deveined, and tails removed
1 cup sour cream
0.5 teaspoon sesame oil
1 teaspoon honey
1 lime, zest and juice, divided
0.5 teaspoon salt
2 cups shredded purple cabbage
0.25 cup fresh chopped cilantro
1 tablespoon canola oil
8-12 flour or corn tortillas, small
Directions
In a large mixing bowl, combine 3 teaspoons of sriracha, soy sauce, and minced garlic. Add the peeled and deveined shrimp to the bowl and stir until all pieces are evenly coated with the marinade. Let rest for 10–15 minutes while you prepare the remaining components.
While the shrimp marinates, transfer the sour cream and remaining 2 teaspoons of sriracha to a small resealable plastic bag. Seal the bag tightly while pressing out any excess air, then refrigerate until assembly.
In a medium bowl, whisk together the sesame oil, honey, lime zest, and fresh lime juice. Add salt and stir to combine. Add the shredded purple cabbage and fresh cilantro, tossing gently until all vegetables are lightly coated. Set the slaw aside.
Heat the canola oil in a large skillet over medium-high heat until shimmering. Remove the shrimp from the marinade and pat dry with paper towels, discarding the used marinade. Once the oil is hot, add the shrimp in a single layer and cook without moving them for 2 minutes until the bottoms become lightly caramelized.
Flip the shrimp and continue cooking for another 1–2 minutes, until the shrimp are opaque throughout and firm to the touch (approximately 145°F internal temperature). Transfer cooked shrimp to a clean plate.
Working in batches if necessary, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and warmed through. Stack the warm tortillas on a plate and cover with a clean kitchen towel to retain heat.
To assemble, place a generous handful of the purple cabbage slaw in the center of each warm tortilla. Top with 3–4 pieces of the cooked sriracha shrimp. Cut a small corner (about 1/8 inch) from the bottom of the plastic bag containing the sriracha-sour cream mixture and drizzle it over each taco.
Cut the remaining lime into wedges and serve alongside the tacos for an additional squeeze of brightness. Serve immediately while the tortillas and shrimp are still warm.
