05.27.15

THAI INSPIRED SHRIMP TACOS

i can’t tell you how happy i am to be home and cooking in my own kitchen. i had so many amazing meals during my trip but sometimes it’s nice to whip up something simple at your own place. these thai tacos that ivan photographed are definitely on my list!

thai shrimp tacos
makes 3 servings 

Ingredients:
8 ounces cooked and peeled shrimp
2 large sprigs of basil chopped
3 large carrots
• 2 persian cucumbers
• 1 lime squeezed
• 2 tablespoons spring onions
• 1 tablespoon sesame oil
• 1 avocado diced
• sprigs of cilantro as garnish
• 1 piquillo red chili (optional)
• salt and pepper to taste
• 1/2 garlic clove diced
• 1 tablespoon cooking oil

Thai inspired shrimp tacos: de-frost 8 ounces of cooked and peeled shrimp in a bowl of cold water, about 20 minutes (follow defrosting instructions if the shrimp comes packaged). In a skillet on medium heat use 1 tablespoon olive oil to lightly brown 1/2 garlic clove diced. Add shrimp and continue on medium heat for about 1 minute or until shrimp have slightly shrank and are tender. Add salt and pepper to taste. Set aside.

Peel 3 large carrots and 2 persian cucumbers into thin shoe string size strips and place in a medium size bowl. Squeeze 1 lime and add 2 tablespoons spring onions, 1 tablespoon sesame oil and 2 large sprigs of basil chopped. Mix well add salt and pepper to taste.

Heat 3 corn tortillas (either on a skillet with oil or in the microwave) and begin to layer your tacos with the thai inspired slaw. Proceed with the garlic shrimp and top with 1 diced avocado. Garnish with cilantro and pequillo red chili ( it has a similar taste to a bell pepper with a lower heat level)

photos and styling by: Ivan Solis 

5 COMMENTS

Add your own

    I miss having a kitchen. These look amazing! What’s the difference between a Persian cucumber and a regular cucumber?

    Goldwire says:

    YUM!!! Such a fun take on tacos, and the photos are stunning!

    Anonymous says:

    Made these tonight, and they were amazing! 🙂

    Leslie says:

    These are delicious…do you have the nutritional break down?

    katok99 says:

    Persian or sometimes refered to as Lebanese cucumbers in some countries are smaller, firm and have no “seeds”. They have seeds but are not hard like the ordinary cues. Theyare also crunchier.

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