Sesame ginger shrimp tacos with wasabi crema

Sesame ginger shrimp tacos with wasabi crema
Sesame ginger shrimp tacos with wasabi crema

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Sesame Ginger Shrimp Tacos with Wasabi Crema

  • (makes 4 servings)

  • 3

    limes (juiced)

  • 3

    tbsp sesame oil

  • 1

    tbsp sesame seeds

  • 2

    tbsp fresh ginger (grated)

  • 1/4

    cup low sodium soy sauce

  • 3

    scallions (sliced)

  • 1

    lb medium shrimp (peeled & deveined)

  • 8

    soft white corn tortillas

  • queso fresco

  • purple cabbage (shredded)

  • pickled carrots (recipe below)

  • wasabi crema (recipe below)

  • Pickled Carrots

  • 2

    cups fresh carrots (peeled & julienned matchstick style)

  • 1/4

    cup water

  • 1/4

    cup rice wine vinegar

  • 1

    tbsp sugar

  • 2

    tsp salt

  • Wasabi Crema

  • 1

    cup sour cream

  • 1

    tbsp wasabi paste

  • 1

    tbsp fresh lime juice

  • salt to taste

Directions

To make the shrimp, combine the lime juice, sesame oil, sesame seeds, ginger, soy sauce and scallions in a small bowl and whisk to combine. Put the cleaned, raw shrimp in a large ziplock bag and pour in the marinade. Seal and refrigerate for 3 – 4 hours. To make the pickled carrots, combine the water, rice wine vinegar, sugar and salt in a small saucepan and bring to a boil. Remove from heat and let cool to room temperature. Put the julienned carrots in a heat proof bowl, and pour the pickling brine over the top, cover and refrigerate. To make the wasabi crema, combine the sour cream, wasabi paste, lime juice and a small dash of salt in a small bowl and whisk to combine. Cover and refrigerate until ready to use. To cook the shrimp, drain the marinade into a bowl and set aside. Heat a drizzle of vegetable oil in a large saute pan then add the shrimp and cook until they turn slightly pink and start to curl up, just a bit. Transfer to a ceramic or glass bowl and set aside. Pour the reserved marinade into the hot pan. Bring to a boil and cook to reduce to around half the original amount (15 minutes or so.) Pour the reduced sauce over the shrimp and toss to coat. To assemble the tacos, heat the corn tortillas in a super hot skillet for around 30 seconds on each side. Arrange 3 – 4 shrimp on each tortilla, top with pickled carrot sticks, shredded cabbage, queso fresco, and a drizzle of wasabi crema.

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