Sweet Chili Shrimp Tacos Recipe 465

Steps:

• 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
• 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
• 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.

Steps:

• 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. navywifecook.com