Make the Cilantro Lime Slaw: In a bowl, combine shredded cabbage, minced jalapeño, apple cider vinegar, honey, lime juice, salt, and fresh cilantro. Adjust honey and vinegar to taste. Set aside to marinate.

Marinate the Shrimp: In a bowl, season shrimp with paprika, garlic powder, cayenne pepper, salt, black pepper, and avocado oil. Toss to coat evenly and let marinate for 15 minutes.

Cook the Peas: Melt butter in a non-stick pan over medium heat. Add green peas, season with salt and pepper, and cook for 3–5 minutes, stirring frequently, until tender and heated through.

Cook the Shrimp: Heat a large pan over medium-high heat. Sauté marinated shrimp for about 2 minutes per side, or until they curl and turn opaque. (Cook to an internal temperature of 120°F (48°C).)

Make the Sauce: In a small bowl, mix ranch dressing with sriracha sauce.

Assemble the Tacos: Warm the taco shells. Fill each with shrimp, drizzle with sriracha ranch sauce, and top with cilantro lime slaw.

Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice (if using). Blend until smooth and creamy. Adjust sweetness and texture as desired.

Serve: Serve shrimp tacos with sautéed peas and a glass of Korean banana milk.