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Der Beitrag Fresh Shrimp Tacos & Coleslaw erschien zuerst auf Kimberly Zett.

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Fresh Prawn Tacos & Slaw

Fresh Shrimp Tacos & Coleslaw

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April 9, 2024 by Kimberly

Discover the joy of Fresh Shrimp Tacos & Slaw – a zesty, mouth-watering feast that’s perfect for any day. Easy, delicious, and absolutely unforgettable!

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TOTAL TIME

40 min

SERVES

12 tacos

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the delightful world of Fresh Shrimp Tacos & Slaw, your new go-to recipe for a quick, healthy, and utterly delicious meal. This dish combines the juicy, succulent flavors of fresh shrimps with the crisp, refreshing taste of homemade slaw, all wrapped up in a soft taco shell. It’s the perfect balance of textures and tastes, sure to tantalize your taste buds!

Serve these tacos fresh off the skillet for the best experience. Pair them with a side of lime wedges & extra slaw. Don’t forget a cold, refreshing drink to wash down the flavors. These shrimp tacos are not just food – they’re a vibrant, interactive dining experience that everyone can get excited about.

Leftover shrimp fillings and slaw can be stored separately in airtight containers in the fridge. They’ll keep well for up to two days, making for an easy, delicious lunch or dinner option whenever you’re short on time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Fresh Prawn Tacos & Slaw
Fresh Prawn Tacos & Slaw

LET’S MAKE A PIECE OF HAPPINESS

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Fresh Prawn Tacos & Slaw

Fresh Shrimp Tacos & Coleslaw

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  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 12 1x
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Description

GOOD TO HAVE ON HAND

  • sharp knife
  • cutting board
  • two medium-sized bowls
  • small pan
  • large pan

 

Ingredients

Units
SLAW
  • 250 grams white cabbage
  • 250 grams red cabbage
  • 1 cup cilantro
  • 1 red onion
  • 200 grams low fat yogurt
  • salt & pepper to taste
SHRIMPS
  • 550 grams black tiger shrimps (26/30 p. lb. frozen count)
  • 2 tbsp olive oil for marinade
  • 2 tbsp olive oil for frying
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp smoked paprik
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp chili flakes
TOPPINGS & TACOS
  • 12 corn tortillas
  • 2 limes
  • 3 tbsp yogurt
  • 2 spring onions
  • cilantro

Instructions

  1. If you’re using frozen shrimp, let them thaw in a strainer with a drip tray in the fridge a day before you need them. Then wash them thoroughly and pat them dry before further use.
  2. Rinse fresh shrimp with cold water and pat dry.
  3. Cut the green part of the spring onions into fine strips lengthwise.
  4. Quarter the limes.
  5. Slice the red cabbage, white cabbage, and red onion into thin strips and put them in a medium-sized bowl. Pluck the coriander leaves from the stems, roughly chop them, and add to the bowl with the cabbage. Add yogurt, salt, and pepper as well, and stir everything well. Set aside.
  6. Next, peel and finely chop or press the garlic cloves and mix them with olive oil, chili, cumin, salt, garlic powder, onion powder, smoked paprika, and oregano to create a paste. Coat the shrimp in the paste, ensuring they’re evenly covered. Let marinate for 15 minutes.
  7. Meanwhile, in a small pan, lightly toast the corn tortillas on both sides without adding fat, so they’re warm but still bendable. Alternatively, you can warm them in the oven for a few minutes.
  8. Heat 1-2 tablespoons of olive oil in a large pan and fry the shrimp on each side for about 1-2 minutes until they’re no longer transparent and have curled up.
  9. Spread the tortillas on plates, top with the slaw, distribute 4 shrimps on each, and garnish with yogurt, coriander, spring onion, and lime juice.
  • Cook Time: 35 min

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Der Beitrag Fresh Shrimp Tacos & Coleslaw erschien zuerst auf Kimberly Zett.

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