So, this recipe was originally just for the shrimp, but I've been on a real seafood taco kick lately and decided to throw these bad-boys into a tortilla. By all means, go ahead and skip the taco part of you so choose...this shrimp is perfectly fine all by itself, or served with rice, but I love tacos :)
This recipe is super simple to make. I know at first glance it looks like a lot of ingredients, but it's really not. Plus you can make the sauce earlier in the day if you want, so that will make this even easier to prepare once dinner comes around.
Just a tip though...chili garlic sauce is spicy, so if you're planning to give this to the kiddos, go easy on it. I'd say use only 1/2 a teaspoon. You'll still get the flavor of it, but not nearly as much heat.
Ok guys, I'm heading out back to enjoy this beautiful day! I just started a new book last night...Star Wars: Darth Plagueis...so I think I'm gonna read until Jesse gets home. Gotta enjoy these last few weeks of nice weather!
'Sweet Chili Shrimp Tacos'
Source: Adapted from Salu-Salo
1 lb uncooked shrimp, peeled and deveined
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
1 green onion, finely chopped
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cider vinegar
1 1/2 teaspoons chili garlic sauce (add more for a spicier sauce)
1. In a large bowl, toss the shrimp with the cornstarch, salt and pepper. Set aside.
2. In a small bowl, combine all sauce ingredients. Set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, ginger and shallot and cook for 40 seconds.
4. Add the shrimp and cook for 2-3 minutes or until pink. Add the sauce and stir to coat all the shrimp.
5. Fill each soft taco wrapper with shredded lettuce and top with shrimp and sauce.
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