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Shrimp Taco

Seonkyoung's picture
  Lemongrass stalk 1
  Palm sugar 1 Tablespoon
  Jalapeno 1 Large
  Ginger 5 Gram
  Garlic 1 Clove (5 gm)
  Lime zest 1 Tablespoon
  Cilantro leaves 2 Tablespoon
  Lime 1⁄2 , juiced
  Coconut milk 1⁄3 Cup (5.33 tbs)
  Fish sauce 2 Teaspoon
For the slaw
  Cabbage 1 Cup (16 tbs), shredded
  Granny smith apple 1 Cup (16 tbs), julienned
  Cherry tomatoes 8 Small, halved
  Freshly ground black pepper 1 Teaspoon
For corn salsa
  Shallot 1 Large, finely chopped
  White corn 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Shrimp 12 Large, shelled and deveined
  Tortilla 4

1. For the Dip: In a mortar and pestle, grind together a lemongrass stalk, palm sugar, jalapeno, ginger, garlic, lime zest, cilantro leaves, lime juice, coconut milk and fish sauce. Set aside.
2. For the Slaw: Chop the vegetables as instructed.
3. In a large mixing bowl, mix all the vegetables together and season with black pepper.
4. For the Corn salsa: Shuck the corn.
5. Add the shallot and season with salt and pepper.
6. Drizzle in the lime juice and mix everything together.
7. Grill the shrimp.

8. Take a tortilla and add the shrimp to it.
9. Top with the slaw and the corn salsa.

10. Serve alongside the dipping sauce.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes

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