We stumbled across this fantastic recipe over the weekend and we just had to share! Nicole Rosengren (a.k.a – The Confessioness) has a pretty great Mommy Blog call “The Confessions of a Not So New Mom,” which you can find over at TheConfessioness.com. Below is the amazing recipe for Thai Shrimp Tacos & Homemade Margaritas just like she shared it over on her blog. This is the perfect follow up to a hot day outside, or just anytime you wanna spice up your meal with something refreshing and super tasty.
Thai Shrimp Tacos & Homemade Margaritas
It never fails that I plan to do major yard work when it’s wicked hot. This weekend was no exception. I spent the vast majority of Sunday in the sweltering heat, digging, planting – sweating! Have you ever tried removing Morning Glory? I’d rather have a root canal. But I digress…
Aside from an infestation of Morning Glory, we also happen to have an abundance of mint growing in our backyard. I’ve been meaning to put it to good use since we moved in and this weekend I was finally struck with some inspiration. Parched and thirsty as all hell, I decided to make some homemade margaritas.
Although I find it perfectly acceptable to have alcohol for dinner, I was starving from all of the backbreaking labor. I was craving something fresh, light and quick that would pair nicely with a margarita. And so, our Thai Shrimp Tacos were born.
The funny part is that I only used the mint as a garnish but it kicked off the entire idea for our Sunday dinner. Leave it to me to build an entire meal around a margarita!
Homemade Margaritas
I’m not particularly fond of the pre-made margarita mixes. I find them to be loaded with sugar, usually leaving me with a bad hangover. So I enlisted the help of a master chemist and former bartender (also known as my husband) to assist with a homemade concoction. The MasterKemist (hubby) suggests the following:
INGREDIENTS:
- Silver Tequila (2 oz or to taste)
- Juice of 1 1/2 limes
- Juice of 1/2 orange
- Sea salt and cayenne pepper for rim (optional)
Combine ingredients and drink! Garnish with orange slice and mint – drink up!
Thai Shrimp Tacos with Asian Slaw & Peanut Sauce
Prep Time: 15 minutes, Cook Time: 5 minutes, Total Time: 20 minutes
To make the tacos, I combined two different online recipes. I used both this recipe from The Minimalist Baker, and this recipe from Heather Cristo.
Don’t let the list of ingredients intimidate you. They are all repeat ingredients, meaning each ingredient is used in various aspects of the recipe. The shrimp marinade and peanut sauce are both quick & easy but if you’re looking for an even easier Thai inspired marinade, you can use Trader Joes Thai Red Curry Sauce. You can also buy pre-made slaw from your local grocery store and dressings of your choice. Otherwise, instructions below.
- 4-6 white corn tortillas
- 1 pound of small-medium white shrimp, raw, peeled (I used frozen shrimp from Whole Foods)
- 1 tablespoons vegetable oil (I used sesame oil)
- 1 teaspoon soy sauce (I used low sodium)
- 1 teaspoon fresh grated ginger
- 1 teaspoon chili-garlic sauce
- ½ lime fresh juice
- extra cilantro for garnish
- lime wedges for garnish
- Siracha if desired
In a medium bowl, combine the shrimp, oil, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.
SLAW:
- 2 cups finely sliced purple cabbage
- 1 cup carrots, sliced into matchsticks
- 3 scallions, chopped
- coarsely chopped cilantro for garnish (optional)
To make the slaw, in a large bowl combine the cabbage, carrots, cilantro and green onions (you can add sliced red chili)
DRESSING:
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon freshly grated ginger root
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon garlic chili paste
- 2 tablespoon sesame oil (or peanut)
- 1 tablespoon honey
Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the sesame oil. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.
PEANUT SAUCE:
- 1/2 cup peanut butter (I use all natural creamy)
- 2 Tbsp. soy sauce
- 1 tsp. chili garlic paste
- 3-4 Tbsp. brown sugar, depending on preference of sweetness (I used honey to taste)
- 1 lime, juiced
- 1/3- 1/2 cup hot water
In a blender add peanut butter, soy sauce, chili sauce, sugar/honey and lime juice. Slowly add hot water until you’ve reached desired consistency. Puree until very smooth. Set aside. (I actually just whisked everything together in a bowl)
- I marinated the shrimp for several hours, put them on skewers and then grilled. You can pan fry or bake, depending on preference.
- Assemble tacos by adding shrimp to tortillas and topping with marinated slaw and some fresh cilantro. Drizzle with peanut sauce and Sriracha or hot sauce and serve immediately.
Eat. Drink. Be Merry.
— The Confessioness