Go Back
–+ servings
3 shrimp tacos on a plate with vegetables and salsa
Print

Easy Shrimp Tacos with Asian Salsa

These easy Shrimp Tacos are marinaded in a mixture of lime, fish sauce, ginger and soy sauce, stir fried, then served on warm tortillas with the most incredible Asian salsa, pickled vegetables and fresh herbs.
Course Main Course
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 5 minutes
Marinade 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 331kcal
Author Danielle Wolter

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 tablespoon cooking oil (coconut, canola, avocado, etc.)
  • 1 cup grated cabbage
  • 8 corn tortillas
  • ½ cup fresh cilantro (for garnish)
  • ½ cup fresh mint leaves (for garnish)
  • 1 lime cut in wedges for serving
  • Asian salsa (see instructions below)
  • pickled vegetables (see instructions below)

Marinade

Salsa:

  • 1 tomatillo
  • 1 roma tomato
  • 2 basil leaves
  • 1 jalapeno
  • 4 mint leaves
  • 1 teaspoon cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon coconut sugar

Pickled Vegetables

  • 1 cup shredded carrots
  • 1 cup thinly sliced radish
  • ¼ cup rice vinegar
  • ½ cup water
  • ⅛ cup coconut sugar
  • ½ teaspoon salt
  • 1 Thai chili (bird's eye chili)

Instructions

  • Combine all marinade ingredients in a bowl and add shrimp - mix to coat the shrimp thoroughly. Refrigerate for 2 hours.
  • Drain from marinade and pat dry.
  • Heat oil in a wok or cast iron skillet over high heat. Add the shrimp and stir fry until pink (2-3 minutes).
  • Serve on tortillas with cabbage, pickled vegetables, fresh herbs and Vietnamese salsa.

Corn Tortillas:

  • Heat 1 tsp. cooking oil or nonstick cooking spay in a nonstick skillet.
  • Add tortillas and cook for 30 seconds to 1 minutes per side. Place on a plate covered with a warm damp towel to prevent them from drying out while cooking the remaining tortillas.

Asian Salsa:

  • Blend all the ingredients in a food processor or blender.

Pickled Vegetables:

  • Combine the vinegar, sugar, salt and chilies in a bowl and mix until the sugar is dissolved. 
  • Pour over the vegetables and let sit for at least an hour. For even better results, you can make these a day in advance and let them sit overnight. 

Notes

  1. Don't let the shrimp marinade for more than 2 hours as the acidity in the lime juice will cook the shrimp too much.
  2. Drain the shrimp well and make sure the pan is hot before adding them. We want them to sear on the outside.
  3. The shrimp are done when they are pink and no longer translucent.
  4. Add a Thai chili to the salsa if you'd like some extra heat.
  5. The pickled vegetables will taste the best of you marinade them for at least 4 hours. They will still work at one hour, but if you have time, marinade them longer.

Nutrition

Serving: 2tacos | Calories: 331kcal | Carbohydrates: 40g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1925mg | Potassium: 519mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5946IU | Vitamin C: 37mg | Calcium: 253mg | Iron: 4mg