Shrimp Tacos With Sriracha Sauce Recipes
SHRIMP TACOS WITH MANGO SLAW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Pulse the mayonnaise, Sriracha, lime juice, sugar, 1/4 cup cilantro and 1 tablespoon water in a mini food processor until smooth. (Or finely chop the cilantro and mix with the rest of the ingredients in a bowl.)
- Place the shrimp in a bowl and toss with 2 tablespoons of the dressing; set aside. Roughly chop the remaining 1/2 cup cilantro. Toss with the coleslaw mix, mango, red onion and the remaining dressing. Season with salt.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate.
- Warm the taco shells as the label directs. Fill the shells with the shrimp and some slaw. Serve with the lime wedges and more Sriracha. Refrigerate any extra slaw for up to 3 days.
Nutrition Facts : Calories 435 calorie, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 493 milligrams, Carbohydrate 43 grams, Fiber 5.5 grams, Protein 22 grams, Sugar 10 grams
SHRIMP TACOS WITH SRIRACHA SAUCE
Try a new twist on taco night with our Shrimp Tacos with Sriracha Sauce recipe. Ready to eat in just 25 minutes, the lively flavor of Shrimp Tacos with Sriracha Sauce makes it hard to believe the recipe is so simple to whip up. Enjoy spicy, succulent seafood in next to no time.
Provided by My Food and Family
Categories Sauces & Condiments
Time 25m
Yield 4 servings, 2 tacos each
Number Of Ingredients 10
Steps:
- Squeeze juice from 1 lime; toss with cabbage. Set aside.
- Whisk vinaigrette and Sriracha sauce until blended. Add half the vinaigrette mixture to mayo; mix well. Reserve for later use.
- Heat remaining vinaigrette mixture in large nonstick skillet on medium-high heat. Add shrimp; cook 4 to 6 min. or until shrimp turn pink, stirring frequently.
- Top tortillas with cabbage mixture, avocados, cheese and shrimp. Drizzle with reserved mayo mixture; sprinkle with cilantro. Roll up.
- Cut remaining lime into 8 wedges. Serve with the tacos.
Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 175 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 28 g
SPICY SHRIMP TACOS WITH SPICY CREAM SAUCE
I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you can substitute any hot sauce. Just be sure to adjust for taste.
Provided by Jencathen
Categories Avocado
Time 16m
Yield 2-3 tacos, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
- Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
- Mix together all the sauce ingredients.
- Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
Nutrition Facts : Calories 238.8, Fat 15.9, SaturatedFat 3.5, Cholesterol 154.2, Sodium 1072, Carbohydrate 7.9, Fiber 0.6, Sugar 2.7, Protein 16.3
SPICY SHRIMP TACOS
Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
- In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
- Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
- To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 43.2 g, Cholesterol 360.7 mg, Fat 44.1 g, Fiber 2.5 g, Protein 46.5 g, SaturatedFat 7.6 g, Sodium 2749.9 mg, Sugar 5.5 g
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- To make the shrimp, put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. Toss together and set aside.
- 2. To make the slaw, combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. Add salt and pepper to taste. Set aside.
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- Combine shrimp, oil, and spices in a medium bowl or ziplock bag. Use right away OR cover and refrigerate for at least 10 minutes or up to 48 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add a teaspoon of oil to the pan and shrimp. Cook shrimp until pink and cooked through, about 4-5 minutes.
- Combine all the ingredients in a large bowl until mixed through. Use right away or cover with plastic wrap and place in the fridge for up to 24 hours.
- Whisk sriracha and ranch or sour-cream or mayo in a small bowl. Taste and add more sriracha if desired.
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