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thai influenced shrimp tacos

(1 rating)
ahazell avatar
Recipe by
Allison Hazell
@ahazell
JACKSONVILLE, FL

The comination of spicey grilled shrimp and a sweeter slaw on top is addictive. Yes, you also use a bit of mexican beer and a wee bit of tequila in the marinade! Any unused marinade (don't use after shrimp has been in it) can also be used for chicken. Stays up to a week in the fridge. Great for summer barbeques with margueritas or mojitos!

(1 rating)
yield 6 -8
prep time 2 Hr
cook time 10 Min

Ingredients For thai influenced shrimp tacos

  • 2 lb
    cleaned/deveined jumbo shrimp
  • bamboo skewers soaked in water for 2 hours
  • totillas, tostadas, corn tortillas
  • SHRIMP MARINADE (MAKES ONE QUART)
  • 2 c
    minced onion
  • 1/2 c
    fresh cilantro chopped
  • 1/2 c
    seeded, minced jalapeno peppers
  • 1/4 c
    minced garlic
  • 1 c
    oil
  • 3/4 c
    fresh lime juice
  • 1 Tbsp
    black pepper
  • 1/2 Tbsp
    cumin
  • 1/2 c
    corona or mexican beer
  • 2 Tbsp
    tequila
  • THAI SLAW
  • 1 pkg
    coleslaw mix with purple cabbage
  • 1/4 c
    cup lime juice (about 2 limes)
  • 1 Tbsp
    freshly grated ginger root
  • 1 tsp
    low-sodium soy sauce
  • 1 tsp
    asian-style chili paste
  • 2 Tbsp
    sesame oil (or peanut)
  • 1 Tbsp
    sugar or honey

How To Make thai influenced shrimp tacos

  • 1
    Mix marinade ingredients together in a blender. Pour over shrimp and marinate in ziplock bags or tupperware in refrigerator for 2 hours.
  • 2
    Mix Slaw dressing ingredients together and stir into the slaw, coating well.
  • 3
    Assemble shrimp on the skewers and grill until done. Baste occasionally with marinade.
  • 4
    Serve with flour tortillas, tostadas or corn torillas. Put some slaw on top of the shrimp and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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