Sriracha Shrimp Tacos

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 18kcal

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

Boiled Corn on the Cob:

  • 2 ears Corn on the cob husk and silk removed
  • 2 cups Water
  • 2 cups Milk
  • 4 tsp Butter
  • Salt and pepper to taste

Spicy Sriracha Shrimp Tacos:

  • 8 oz Shrimp peeled and deveined, tail off
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ¼ tsp Ground cayenne pepper (adjust to taste)
  • ¼ tsp Salt (adjust to taste)
  • 1 pinch Black pepper
  • ½ TBSP Avocado oil (or your favorite healthy oil)
  • 6 Soft taco shells

Sriracha Ranch Sauce:

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

Arnold Palmer:

  • 12 oz Iced tea cold
  • 12 oz Lemonade cold
US Customary - Metric

Instructions

  • Prep all the ingredients per the instructions above.
  • Make Cilantro Lime Slaw: 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 and boil the corn.
  • Make the Corn on the Cob: Add the water and milk to fully submerge the corn cobs. Add a pinch of salt to the water for flavor. Bring to a rolling boil over high heat. Carefully add the cleaned corn cobs.
  • Marinate 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.
  • Reduce the heat to a simmer and let the corn cook for about 5-7 minutes. Be careful not to overcook, as this can make the corn tough.
  • Use tongs to remove the corn cobs and let them drain briefly.
  • Cook Shrimp: 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. Cooking time may vary based on shrimp size and heat level.
  • Mix together the ranch and sriracha.
  • In a large glass or pitcher, mix together iced tea and lemonade for Arnold Palmer. Serve over ice if desired.
  • Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
  • Serve: Plate the tacos with corn. Add butter plus salt and pepper to taste to the corn. Serve with Arnold Palmer.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 13mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 26mg | Calcium: 28mg | Iron: 0.3mg

Sriracha Shrimp Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 18 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

Boiled Corn on the Cob:

  • 2 ears Corn on the cob husk and silk removed
  • 2 cups Water
  • 2 cups Milk
  • 4 tsp Butter
  • Salt and pepper to taste

Spicy Sriracha Shrimp Tacos:

  • 8 oz Shrimp peeled and deveined, tail off
  • 1 tsp Paprika
  • ½ tsp Garlic powder
  • ¼ tsp Ground cayenne pepper (adjust to taste)
  • ¼ tsp Salt (adjust to taste)
  • 1 pinch Black pepper
  • ½ TBSP Avocado oil (or your favorite healthy oil)
  • 6 Soft taco shells

Sriracha Ranch Sauce:

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

Arnold Palmer:

  • 12 oz Iced tea cold
  • 12 oz Lemonade cold

Instructions
 

  • Prep all the ingredients per the instructions above.
  • Make Cilantro Lime Slaw: 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 and boil the corn.
  • Make the Corn on the Cob: Add the water and milk to fully submerge the corn cobs. Add a pinch of salt to the water for flavor. Bring to a rolling boil over high heat. Carefully add the cleaned corn cobs.
  • Marinate 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.
  • Reduce the heat to a simmer and let the corn cook for about 5-7 minutes. Be careful not to overcook, as this can make the corn tough.
  • Use tongs to remove the corn cobs and let them drain briefly.
  • Cook Shrimp: 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. Cooking time may vary based on shrimp size and heat level.
  • Mix together the ranch and sriracha.
  • In a large glass or pitcher, mix together iced tea and lemonade for Arnold Palmer. Serve over ice if desired.
  • Assemble Tacos: Warm the corn tortillas. Place shrimp on each tortilla, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.
  • Serve: Plate the tacos with corn. Add butter plus salt and pepper to taste to the corn. Serve with Arnold Palmer.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 13mgPotassium: 119mgFiber: 2gSugar: 2gVitamin A: 69IUVitamin C: 26mgCalcium: 28mgIron: 0.3mg
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