Search
  • Drew Allen

Spicy Caribbean Shrimp Tacos, with mango slaw

Serving size: 3

Prep time: 20 minutes

Marinade time: 2 hours

Cook time: 45 minutes

Shrimp is high on the list of proteins that make me feel real happiness. I love shrimp pretty much any which way it comes, whether fried, grilled, or scampi. Today we'll be talking about crossing that amazing meat with another food worthy of cult like devotion, the taco. These shrimp tacos take on a tropical Caribbean bend, which works perfectly with our Mojo Ghost hot sauce. Mojo is a spice / marinade that originates in Cuba, it involves a curry like blend of spices paired with fruit zests and juices, usually including bitter orange. To top all of that off, we'll be making a mango coleslaw that will reinforce the fruit flavors while also adding a bright, fresh crunch to the dish.


To begin gather together 1 cup coconut milk, 1/3 cup chopped cilantro, 2 tablespoons lime juice, 4 cloves of minced garlic, 2 teaspoons olive oil, 1/3 teaspoon salt, 2/3 teaspoons course black pepper, and 1/2 bottle of Mojo Ghost hot sauce. Combine all of this into a bowl and mix thoroughly.


Rinse 1lb of fresh or thawed shrimp, place in a bowl. Cover your shrimp just to the top with your coconut milk sauce. Reserve the remaining sauce in a separate container for topping your tacos. Cover both containers and place in the refrigerator. You will want to marinate your shrimp for around 2 hours.


* We made twice as much slaw as we needed, this recipe is for half of what we made. The pictures and measurements won't match up.

Gather together 4 ounces of chopped cabbage, 1/3 cup shoestring carrots, 1 and 1/2 green onions chopped, 1 large mango diced, 1 small sweet pepper, 1/3 teaspoon salt, 1/3 teaspoon course ground pepper, 1/2 teaspoon agave syrup, and 1 tablespoon olive oil. Combine all of this into a large bowl and mix thoroughly. Cover and refrigerate, coleslaw, like sauces, needs time to setup and become maximally flavorful.


After the shrimp have marinated in the fridge for around 2 hours, pull them out. Also gather 6 tortillas, and toast them a little on each size. Oil a medium sized pan, add the shrimp to the pan, reserving a portion of the liquid to discard. How much of the marinade you leave in is up to you.



Cook the shrimp until they turn pink, around 6-8 minutes. Gather your toasted tortillas, coleslaw, shrimp, reserved topping sauce, and cotija cheese. Assemble your tacos as you see fit, serve with fresh lime and your choice of sides, we went with chips and salsa. Enjoy your food fiesta!

 

Ingredients

  • 1 lb Fresh or thawed shrimp

  • 1 cup Coconut milk

  • 1/3 cup Cilantro (chopped)

  • 4 tablespoons Lime juice

  • 4 cloves Garlic

  • 2 tablespoons Olive oil

  • 2/3 teaspoons Salt

  • 1 tablespoon Pepper (course ground)

  • 1/2 bottle Mojo Ghost hot sauce

  • 4 ounces Cabbage (chopped)

  • 1/3 cup Shoestring carrots

  • 1 and 1/2 Green onions

  • 1 Mango (large)

  • 1 Sweet pepper (small)

  • 1/2 teaspoon Agave syrup

  • 6 Tortillas

  • 2 tablespoons Cotija cheese

Instructions

  • Combine 1 cup coconut milk, 1/3 cup chopped cilantro, 2 tablespoons lime juice, 4 cloves of minced garlic, 2 teaspoons olive oil, 1/3 teaspoon salt, 2/3 teaspoons course black pepper, and 1/2 bottle of Mojo Ghost hot sauce, into a large bowl. Mix thoroughly

  • Rinse and drain 1lb of shrimp, place in a small bowl.

  • Cover the shrimp with the coconut sauce mixture, just to the top. Reserve the remaining sauce in a separate container for topping tacos. cover container and refrigerate for 2 hours.

  • Combine 4 ounces of chopped cabbage, 1/3 cup shoestring carrots, 1 and 1/2 green onions chopped, 1 large mango diced, 1 small sweet pepper, 1/3 teaspoon salt, 1/3 teaspoon course ground pepper, 1/2 teaspoon agave syrup, and 1 tablespoon olive oil, into a small bowl. Mix thoroughly, cover and refrigerate.

  • Lightly toast both sides of your tortillas in a small pan.

  • In a large oiled pan, cook the marinated shrimp with your desired amount of marinade, discard the rest of the marinade. Cook shrimp for 6-8 minutes or until firm and pink.

  • Gather your cooked shrimp, coleslaw, toasted tortillas, reserved sauce, and cotija cheese. Assemble your tacos and top with the reserved sauce.

  • Serve with your choice of sides and enjoy!






25 views0 comments

Recent Posts

See All

FREE SHIPPING ON ORDERS OVER $50