Shrimp Taco Recipe Video
Ingredients
| Lemongrass stalk | 1 | |
| Palm sugar | 1 Tablespoon | |
| Jalapeno | 1 Large | |
| Ginger | 5 Gram | |
| Garlic | 1 Clove (5 gm) | |
| Lime zest | 1 Tablespoon | |
| Cilantro leaves | 2 Tablespoon | |
| Lime | 1⁄2 , juiced | |
| Coconut milk | 1⁄3 Cup (5.33 tbs) | |
| Fish sauce | 2 Teaspoon | |
| For the slaw | ||
| Cabbage | 1 Cup (16 tbs), shredded | |
| Granny smith apple | 1 Cup (16 tbs), julienned | |
| Cherry tomatoes | 8 Small, halved | |
| Freshly ground black pepper | 1 Teaspoon | |
| For corn salsa | ||
| Shallot | 1 Large, finely chopped | |
| White corn | 1 Cup (16 tbs) | |
| Lime | 1⁄2 , juiced | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Shrimp | 12 Large, shelled and deveined | |
| Tortilla | 4 | |
Nutrition Facts
Serving size
Calories 415 Calories from Fat 91
% Daily Value*
Total Fat 10 g16%
Saturated Fat 6 g29.8%
Trans Fat 0 g
Cholesterol 100.3 mg33.4%
Sodium 626.2 mg26.1%
Total Carbohydrates 62 g20.6%
Dietary Fiber 6.1 g24.3%
Sugars 11.6 g
Protein 22 g43.8%
Vitamin A 19.4% Vitamin C 42.9%
Calcium 10.5% Iron 25%
*Based on a 2000 Calorie diet
Directions
1. For the Dip: In a mortar and pestle, grind together a lemongrass stalk, palm sugar, jalapeno, ginger, garlic, lime zest, cilantro leaves, lime juice, coconut milk and fish sauce. Set aside.
2. For the Slaw: Chop the vegetables as instructed.
3. In a large mixing bowl, mix all the vegetables together and season with black pepper.
4. For the Corn salsa: Shuck the corn.
5. Add the shallot and season with salt and pepper.
6. Drizzle in the lime juice and mix everything together.
7. Grill the shrimp.
FINALIZING
8. Take a tortilla and add the shrimp to it.
9. Top with the slaw and the corn salsa.
SERVING
10. Serve alongside the dipping sauce.
Chef
