Looking for something to make for dinner tonight that’s a little bit different but still quick and easy? Try these pan-asian shrimp tacos.
Take taco night up a notch with these pan-asian shrimp tacos. They’re bursting with flavor and texture. Super easy and healthy to boot.
I updated this post in March 2017 with new photos. The text and recipe remain the same.
I’m slightly concerned that what I’ve done here is potentially unorthodox. I’m new to cooking with Asian flavors so I’m not aware of any rules…but if there are any… I fear I’ve broken a few. I mean, lemongrass and granny smith apple??? Who do I think I am????
Obviously, I feel the need to pre-apologize for any transgressions I may have unwittingly made. I’m so well-trained from my Catholic school upbringing that the only way I will break a rule is if I’m completely unaware of its existence.*
*this statement is not 100% true. Prolly not even 70%.
But sometimes ignorance really is bliss.
These shrimp tacos are one example.
[clickToTweet tweet=”Try this pan-asian twist on your favorite #shrimp #tacos.” quote=”Taco tweets are the best!” theme=”style1″]
And, I’m pretty sure that…as soon as you taste them…you’ll cut me some slack.
I’ve been dying to share this recipe with you all. But a little someone named Tess, the eight month old puppy we brought home last week, had other ideas. She’s legit freaked out by kitchen appliances. Coffee grinders. Seltzer makers. Blenders. Frankly, even the Brita is a little too much for her nerves.
To be safe, I had to make part of this recipe in my back bedroom. With the door closed. And the shower running. So Tess wouldn’t hear the food processor.
Totally worth it.
A quick poll on Facebook revealed that the majority of people who responded to my poll eat shrimp tacos year round. I am firmly in that camp, too, because I just love shrimp and they cook up so quickly. If you’re not, however, I can only suggest you Pin this baby for next summer. I can’t imagine how you could wait that long. I could barely wait long enough to take these photographs.
Sharing this post at Home Matters Link Party and FoodieFriDIY.
Hungry for another taco recipe? Try my
Flank Steak Tacos with Pico Verde
More Mexican-Inspired Goodness
Cherry and Roasted Serrano Pepper Salsa
Spicy Pineapple Margarita with Bubbles
- 1 Tablespoon oil
- 1 Tablespoon thai red curry paste
- 1 Tablespoon white miso paste
- 2 Tablespoons scallion white bulb and light green part of stem, sliced thinly.
- 1/2 Tablespoon lemongrass sliced thinly
- 1 Tablespoon fresh ginger minced
- 1 pound peeled and deveined shrimp
- 1/4 cup mirin
- 1/4 cup ume plum vinegar
- 1 Teaspoon fish sauce
- 1/2 cup 0% greek plain yogurt
- 1 green apple shredded
- 1/4 head red cabbage shredded
- 12 corn tortillas
- In a large skillet, heat oil over medium heat.
- Add curry, miso, scallion, lemongrass, and ginger and stir to distribute throughout the pan.
Stir in the shrimp and cook a minute or two on each side.
Add mirin, plum vinegar and fish sauce. Deglaze pan and let shrimp simmer until the shrimp is cooked through on both sides.
- Remove shrimp with a slotted spoon.
- Remove skillet from heat and let sauce cool.
- Blend sauce with yogurt in a food processor or blender until smooth.
- Make a bed of cabbage and green apple in the center of tortilla.
- Top with shrimp.
- Drizzle with sauce, to taste.
- This recipe is gluten free if you use corn tortillas and choose a gluten free miso paste.
- Sauce will keep in fridge for 3 to 5 days.
- Calorie info is approximate per taco and may vary according to exact ingredients used and serving size.
You go right ahead and keeping breaking the rules Christine! These lovely shrimp tacos are making my mouth water, and I’m only halfway through 120 taco recipes 🙂 I did pin it, but here in McAllen (40 miles from the Gulf), we eat fabulous Gulf shrimp and tacos year round… I can’t wait to try them!
I could actually see myself cooking all 120 of those taco recipes, Tamara. I just love them so much. Hope you enjoy these!!
Shut your mouth and feed me about 35 of these pronto!~
I love you and your comments so…although you’re a little bossy 😉 xo
That looks so yummy! I like anything asian infused recipe<3 I did not think of Miso and Tacos combination. Great idea.
Well I got the idea from some Korean BBQ tacos I had that had a miso crema on them. Delicious! And I thought…if it works on top, it must work inside, too, right?
I’d be happy to eat these shrimp tacos year-round! i get you on the Asian cooking thing – I’m a newbie with all of that, too, and I always expect to be struck down by the cooking Gods every time I make something that uses the flavors, but probably isn’t close to authentic 🙂
Yeah…I have this fear of offending someone. Someone who actually knows what they’re doing 😉 But these were worth the risk.
I saw these last Thursday, 7:30pm when I was miles away from my kitchen and totally ravenous… too cruel. They sound deliciously different, Christine – I love the sound of shrimp and tart apple together… but never would have thought of it myself.
It’s a little bizarre but really works. Even my picky teenage son likes it. He might even LOVE it…
Although we cannot eat it (religiously we cannot eat shrimp) – I must admit that these tacos look amazingly good!
Thanks Winnie!
Rules? What rules?! Sometimes it really is best if you just don’t know them! These look wonderful.
Thanks, Carlee. I am getting more and more rebellious in the kitchen. So far, so good.
Love quick and easy meals and this one I am sure could help me out in 30 minutes or less, maybe even in less than 20 with shrimp still frozen… LOL Pinning and sharing!
i’ve seen your chopping skillz. you could knock this bad boy out in no time.
Looks delicious! To be honest, I just recently tried shrimp for the first time and I love it! Can’t believe I waited so long. Will have to try this!! Thanks for linking up to Home Matters Party, pinning. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-57/
Oh you have a whole universe in store! Shrimp is so versatile and quick and easy! Enjoy.
Some culinary rules are meant to be broken!! Especially when the result is something THIS AWESOME!! I have already pinned this beauty and I cannot wait to give it a go 🙂
Thanks, D! Did you see at the bottom? Inspired by Food Truck Road Trip Cookbook????
That is so awesome!! 😀 I love that! That sandwich looked amazing, but you using shrimps and for tacos is genius! I will definitely have to make this at home soon… (I shouldn’t be looking at this before having breakfast)
I’m loving that book. So happy I won it.
Miso paste, red curry paste, ginger scallion, fish sauce! No wonder this is flavorful. I try to put miso paste in everything because it is pure magic. The brand Hikari is gluten free and luscious. I think I’ll use coconut oil and switch rice vinegar for plum. I have no more room in the house for another bottle of vinegar – there must be about 350 types. I’ll let you know how it turns out. And I was going to suggest using the coffee grinder in the bathroom but I thought it might be too weird.
Great minds, David. Great minds 😉
I think coconut oil will be delish and I would’ve used it too but my family hates it. How is that even genetically possible? LMK how it comes out!!