sriracha shrimp tacos

Prawn

Sriracha Shrimp Tacos

Spicy sauteed shrimp with a simple cilantro lime slaw and a creamy sriracha peanut sauce is serious flavor all in a taco!

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

1 tbsp (15 ml) butter
1 lb. (450 g) large shrimp (31–40 count), peeled, deveined, and tails removed
1 tbsp (15 ml) honey sriracha seasoning
8 6" (15-cm) corn or flour tortillas
optional: chopped cilantro
2 cups (500 ml) coleslaw mix
⅓ cup (75 ml) cilantro, chopped
2 green onions, sliced
½ lime, juiced (1 tbsp/15 ml)
⅛ tsp (0.5 ml) salt
¼ cup (60 ml) creamy peanut buttter
2-3 tbsp (30-45 ml) water, divided
1 tbsp (15 ml) reduced-sodium soy sauce
2 tsp (10 ml) honey sriracha seasoning
1 garlic clove, pressed

Directions

Melt the butter in a 12" (30-cm) skillet over medium heat. Season the shrimp with the seasoning in a medium bowl.
Add the shrimp to the skillet and cook, stirring occasionally, until pink and opaque, 3–4 minutes.
Combine all the ingredients for the slaw and refrigerate until ready to use.
For the sauce, combine the peanut butter, 2 tbsp (30 mL) of the water, soy sauce, seasoning, and garlic. Thin out the sauce with additional water if it’s too thick.
To serve, fill each tortilla with 3–4 shrimp. Top with the slaw, a drizzle of the sauce, and additional chopped cilantro, if you’d like.