Creators
Samara Pardi
Pack
Primary Paleo
Description
Shrimp Tacos with Red Cabbage Slaw is a delicious and refreshing recipe that combines succulent shrimp, tangy slaw, and flavorful taco sauce. Perfect for a light and satisfying meal!
Tags
Seafood
INGREDIENTS
Serves 4 people
Ingredient | Amount | Units | Notes |
Shrimp | 1 1/2 | lbs | shelled and deveined |
Garlic | 5 | cloves | minced |
Cilantro | 1/2 | cup | stems removed |
Green Onion | 4 | sliced into small rounds | |
Red Cabbage | 1 | head | small, stem removed & shaved |
Cherry Tomato | 1 | cup | halved |
Avocado | 1 | sliced | |
Butter Lettuce | 1 | head | medium |
Olive Oil Mayonnaise | 2 | tbsp | |
Balsamic Vinegar | 1 | tbsp | |
Lemon | 1 | large, juiced | |
Olive Oil | 4 | tbsp | |
Salt | 1 | tsp | or to taste |
Pepper | several grinds |
PREPARATION
Red Cabbage Slaw:
- Combine the shaved red cabbage and green onion in a large mixing bowl.
- Add half of the olive oil, the balsamic vinegar and salt & pepper and toss gently, then set aide.
White Taco Sauce:
- Combine mayonnaise, lemon juice, 1 tsp of the minced garlic and salt & pepper in a small bowl and mix well. Set aside in the refrigerator.
Shrimp:
- Heat the remaining olive oil in a heavy skillet and add garlic, stirring frequently for a couple minutes until very lightly browned.
- Add shrimp so that each one lays flat against the hot pan and cook over medium-high heat for about 3 minutes, then flip and cook another 3, until they become firm and pinkish.
- Carefully remove the outer leaves of the lettuce head and gently tear off the base, then set aside on a plate.
- Assemble the tacos by scooping a few shrimps into the lettuce "shells," then sprinkle in some tomatoes, cilantro and avocado slices, topping with a drizzle of the white taco sauce.
- Serve tacos with a scoop of the slaw.
SUGGESTIONS
- A mandolin is a precise, time-saving tool for shaving cabbage. Simply set the width of the slices you'd like and begin drawing the cabbage back and forth over the blade.
- If you begin with frozen shrimp, you can simply run under cool water inside a colander until mostly defrosted, shortly before you begin cooking.
- Many shrimp have the tail still attached, even if they are shelled and deveined. That's not a problem, as they tear off quite easily after cooking and before preparing the tacos.