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.