Ingredients

The following ingredients have 4 Servings
  • 24 extra-jumbo shrimp (peeled, deveined, tails removed)
  • 3 cups chopped napa cabbage (firmly packed)
  • 1 medium carrot (shredded)
  • 4 tablespoons vegetable oil (divided)
  • 2 teaspoons sugar (divided)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 1 tablespoon rice vinegar (or more to taste)
  • Salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 2 teaspoons sriracha
  • 1-1/2 tablespoons lime juice
  • 1/4 cup finely chopped cilantro
  • 2 scallions (sliced)
  • 8 flour tortillas (small, 8-inch)

Instruction

  • Place the napa cabbage and shredded carrots in a mixing bowl. Add 2 tablespoons of the oil, 1 teaspoon of the sugar and 1/2 teaspoon each of minced garlic and ginger.
  • Drizzle with the rice vinegar, season to taste with salt and pepper and combine well. Set aside until ready to assemble the tacos.
  • Add the shrimp to a separate bowl and combine with the remaining garlic and ginger. Drizzle with the remaining 2 tablespoons of oil, season lightly with salt and pepper and toss to combine. Set aside.
  • Combine the mayonnaise with the sriracha and remaining teaspoon of sugar and stir until the sugar has dissolved. Set aside.
  • Heat a wok or large frying pan over high heat and add the shrimp mixture. Stir fry until pink and opaque, 3 to 4 minutes.
  • Quickly deglaze the pan with the lime juice, add the cilantro and scallions, toss to combine and remove from the heat.
  • To assemble the tacos, place about 1/3 cup of slaw in the center of each tortilla, top with 3 to 4 shrimp and drizzle each with about 2 teaspoons of sriracha mayo. Serve immediately.