This recipe was originally published in the May/June, 2019 issue of the Roanoker Magazine, Southern Spoonful recipe column. Please visit theroanoker.com for more yummy recipes and bubbly!
October 4, 2019 is National Taco Day! Celebrate with these deliciously flavorful and festive shrimp tacos!
Spicy Chili Shrimp Tacos with Baby Bok Choy Slaw and Pickled Red Onion
5 servings
Quick Pickled Red Onion
1 ½ cups white wine vinegar
1 tablespoon sugar
1 ½ teaspoons salt
1 red onion, thinly sliced
1 tablespoon pickling spice
Whisk white wine vinegar, sugar, salt and 1 cup water in a small bowl until sugar and salt dissolve. Add pickling spice. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour. Cover and chill. Drain onions before using.
Baby Bok Choy Coleslaw
1/2 head red cabbage
1 head baby bok choy
1 carrot, peeled
2 tablespoons white wine vinegar
½ cup mayonnaise
½ teaspoon salt
½ teaspoon celery seed
good grind of black pepper
Shred red cabbage and place in a mixing bowl. Chop baby bok choy and add to cabbage. Grate carrot and add to cabbage mixture. Combine white wine vinegar, mayonnaise, salt, celery seed and black pepper in a small bowl. Pour the vinegar mixture over the cabbage mixture and toss to combine all ingredients. Chill until service.
Spicy Chili Shrimp Tacos
15 (6 inch) flour tortillas
Wrap stacks of 5 tortillas in aluminum foil. Warm the tortillas in 350 degree Fahrenheit oven for 10 – 15 minutes. Keep warm while preparing shrimp.
1 ¼ pound frozen shrimp (16 – 20 count) (E-Z Peel Naked Shrimp are available at BJ’s Warehouse and they are already deveined).
¾ cup flour
3 teaspoons Old Bay seasoning
1/3 cup vegetable oil
½ cup Asian sweet chili sauce
Juice and zest of one-half lime
Peel shrimp and remove tails. Place flour and Old Bay seasoning in a plastic bag. Seal bag and shake to combine the flour and seasoning. Add shrimp to the bag and shake to cover the shrimp with the seasoned flour.
Place oil in a large sauté pan. Heat oil over medium high heat until sizzling. Sauté shrimp in oil until cooked through (shrimp will be light pink). Remove from heat and allow to cool slightly. Add Asian sweet chili sauce and stir to cover warm shrimp with sauce. Drizzle shrimp with lime juice and sprinkle with lime zest.
To serve place 2 shrimp in center of each tortilla. Top with baby bok choy coleslaw and pickled red onions.
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Recipe column: Southern Spoonful ~ The Roanoker Magazine
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