Spicy Sriracha Shrimp Tacos

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 579kcal

Ingredients

Cilantro Lime Slaw

  • 2 cups Shredded cabbage mix
  • 1 Jalapeño pepper minced (adjust to taste)
  • 2–4 TBSP Apple cider vinegar adjust to taste
  • 2 TBSP Honey adjust to taste
  • 1 Lime juiced
  • 1 pinch Salt
  • Fresh cilantro chopped

Sautéed Peas

  • 1 tsp Butter
  • 1/2 cup Green peas

Spicy Sriracha Shrimp Tacos

  • 8 oz Shrimp peeled and deveined tail off
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground cayenne pepper (adjust to taste)
  • 1/4 tsp Salt
  • 1 pinch Black pepper
  • 1/2 TBSP Avocado oil (or your favorite healthy oil)
  • 4 Soft taco shells

Sriracha Ranch Sauce

  • 4 TBSP Ranch dressing
  • 1 TBSP Sriracha sauce (adjust to taste)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)
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Instructions

  • In a bowl, combine the shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust the honey and vinegar to taste. Set aside to marinate while you prepare the shrimp.
  • In a bowl, season the shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let it marinate for about 15 minutes.
  • Melt the butter in a non-stick pan over medium heat. Add green peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3–5 minutes).
  • Heat a large pan or skillet over medium-high heat. Sauté the marinated shrimp for about 2 minutes on each side or until they curl and turn opaque. (Cook to an internal temperature of 120°F (48°C).) Cooking time may vary based on shrimp size and heat level.
  • In a small bowl, mix together the ranch dressing and sriracha sauce.
  • Warm the taco shells. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
  • In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Taste and adjust sweetness if needed. Add more milk or ice to thin or thicken to your liking.
  • Serve the shrimp tacos with the sautéed peas and a glass of Korean banana milk.

Nutrition

Calories: 579kcal | Carbohydrates: 75g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 918mg | Potassium: 820mg | Fiber: 9g | Sugar: 44g | Vitamin A: 1359IU | Vitamin C: 68mg | Calcium: 256mg | Iron: 2mg

Spicy Sriracha Shrimp Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 579 kcal

Ingredients
 
 

Cilantro Lime Slaw

  • 2 cups Shredded cabbage mix
  • 1 Jalapeño pepper minced (adjust to taste)
  • 2–4 TBSP Apple cider vinegar adjust to taste
  • 2 TBSP Honey adjust to taste
  • 1 Lime juiced
  • 1 pinch Salt
  • Fresh cilantro chopped

Sautéed Peas

  • 1 tsp Butter
  • 1/2 cup Green peas

Spicy Sriracha Shrimp Tacos

  • 8 oz Shrimp peeled and deveined tail off
  • 1 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground cayenne pepper (adjust to taste)
  • 1/4 tsp Salt
  • 1 pinch Black pepper
  • 1/2 TBSP Avocado oil (or your favorite healthy oil)
  • 4 Soft taco shells

Sriracha Ranch Sauce

  • 4 TBSP Ranch dressing
  • 1 TBSP Sriracha sauce (adjust to taste)

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk (whole or plant-based)
  • 1 cup Water
  • Ice cubes (optional, for serving)

Instructions
 

  • In a bowl, combine the shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust the honey and vinegar to taste. Set aside to marinate while you prepare the shrimp.
  • In a bowl, season the shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let it marinate for about 15 minutes.
  • Melt the butter in a non-stick pan over medium heat. Add green peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3–5 minutes).
  • Heat a large pan or skillet over medium-high heat. Sauté the marinated shrimp for about 2 minutes on each side or until they curl and turn opaque. (Cook to an internal temperature of 120°F (48°C).) Cooking time may vary based on shrimp size and heat level.
  • In a small bowl, mix together the ranch dressing and sriracha sauce.
  • Warm the taco shells. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
  • In a blender, combine the banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth and creamy. Taste and adjust sweetness if needed. Add more milk or ice to thin or thicken to your liking.
  • Serve the shrimp tacos with the sautéed peas and a glass of Korean banana milk.

Nutrition

Calories: 579kcalCarbohydrates: 75gProtein: 10gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 28mgSodium: 918mgPotassium: 820mgFiber: 9gSugar: 44gVitamin A: 1359IUVitamin C: 68mgCalcium: 256mgIron: 2mg
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