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Shrimp Tacos
Cook Time
15 mins
Total Time
15 mins
 
You can use flour tortillas or Roti and make it into a wrap. Substitute shrimp with grilled tofu or paneer for vegetarian options.
Servings: 2 servings
Author: Teena Agnel
Ingredients
  • CILANTRO GARLIC SAUCE:
  • 1/2 bunch cilantro leaves/coriander leaves
  • 1 clove garlic
  • 1/2 cup mayonnaise
  • Pinch of salt
  • SHRIMP MARINADE:
  • For 1 cup shrimp 18 Large shrimp
  • 1 teaspoon lime juice
  • 1 teaspoon red chilly powder/paprika
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon pepper powder
  • 1/2 teaspoon salt
  • 1 tablespoon oil
  • ADDITIONAL:
  • Taco shells flour tortillas or roti
  • 2 cups finely shredded cabbage
  • 1 carrot Julienne cut
Instructions
  1. GARLIC AND CILANTRO SAUCE:

  2. Grind garlic + cilantro with 1 tablespoon of oil to a smooth consistency. Add this to mayo and mix well with a spoon. Add salt and adjust the taste as needed.

  3. COOKING SHRIMP:

  4. Wash and pat dry the shrimp with a paper towel. Add all the marinade to the shrimp, mix well and add the oil in the end. Cover the bowl and keep it in the refrigerator for 30 minutes to an hour. Thread the shrimp onto the skewer.

  5. Brush some oil on the panini maker and place the shrimp on it and grill for 5-10 minutes. (Alternately you can grill the shrimp on outdoor grill, broil in the oven, or brush a pan with oil and cook the shrimp.)
  6. ASSEMBLY:
  7. Add the cilantro and garlic mayo to the shredded cabbage and carrot and coat well.

  8. Spoon the veggies into taco and top with shrimp. Drizzle additional mayo if needed.

Recipe Notes

If you like the taco to be spicy, add some sriracha sauce or chilly paste to the mayo.