Description
Thai-inspired shrimp tacos with red curry-coconut sauce, quick-pickled vegetables, and crunchy toppings for a flavorful weeknight meal.
Ingredients
- 1 tablespoon coconut oil (or neutral oil like avocado)
- 2 tablespoons red curry paste (Mae Ploy recommended for more heat)
- 15 oz full-fat coconut milk (1 can)
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon water (for slurry)
- 12 corn tortillas
- 24 jumbo shrimp (about 2 per taco), peeled and deveined
- 1 tablespoon oil (for shrimp)
- ½ teaspoon salt
- 1 teaspoon paprika
- ½ cup cucumber, shredded or julienned
- ½ cup carrots, shredded
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
- Jalapeños, sliced (optional)
- Cilantro, roughly chopped
- Chopped peanuts, for garnish
Instructions
- Quick-pickle the vegetables: In a small bowl, stir together rice vinegar and sugar until dissolved. Add cucumber and carrots; toss to coat and let sit for 10–15 minutes.
- Make the red curry sauce: Heat coconut oil in a small saucepan over medium heat. Add red curry paste and cook until fragrant. Pour in coconut milk and whisk until smooth.
- Thicken the sauce: Make a slurry with cornstarch and water, then add to the sauce, cooking for 1–2 minutes until thickened.
- Season the shrimp: Pat shrimp dry, toss with salt and paprika.
- Cook the shrimp: Heat oil in a skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until opaque.
- Warm the tortillas: Heat corn tortillas in a dry skillet until soft.
- Assemble the tacos: Spoon red curry sauce on each tortilla, add two shrimp, top with pickled vegetables, jalapeños, cilantro, and peanuts. Serve immediately.
Notes
Serve with lime-cilantro rice or crispy sides. Keep components separate if storing.