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Pan-Asian Shrimp Tacos
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
This will make a good twelve tacos, depending on the size shrimp you use. I recommend medium. I also recommend shredding the apple and cabbage in your food processor. It's so much easier.
Course: Main
Cuisine: American
Servings: 12 tacos
Calories: 124 kcal
Author: Christine | Mid-Life Croissant
  • 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
For Sauce
  • 1/2 cup 0% greek plain yogurt
For garnish/slaw
  • 1 green apple shredded
  • 1/4 head red cabbage shredded
For Tacos
  • 12 corn tortillas
  1. In a large skillet, heat oil over medium heat.
  2. Add curry, miso, scallion, lemongrass, and ginger and stir to distribute throughout the pan.
  3. Stir in the shrimp and cook a minute or two on each side.

  4. Add mirin, plum vinegar and fish sauce. Deglaze pan and let shrimp simmer until the shrimp is cooked through on both sides.

  5. Remove shrimp with a slotted spoon.
For Sauce:
  1. Remove skillet from heat and let sauce cool.
  2. Blend sauce with yogurt in a food processor or blender until smooth.
For Tacos:
  1. Make a bed of cabbage and green apple in the center of tortilla.
  2. Top with shrimp.
  3. Drizzle with sauce, to taste.
Recipe Notes
  • 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.