Thai Shrimp Tacos

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Thai Shrimp Tacos
Serves 4
These are Thai Shrimp tacos. Big fat juicy spicy, gingery, limey, honeyey (that’s a word right?) shrimp, tucked into soft tortillas filled with bright delicious cabbage slaw, fresh cilantro and green onions and then drizzled with sweet peanut sauce.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
641 calories
72 g
3 g
38 g
15 g
9 g
552 g
834 g
20 g
0 g
27 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 641
Calories from Fat 326
% Daily Value *
Total Fat 38g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 18g
Cholesterol 3mg
Sodium 834mg
Total Carbohydrates 72g
Dietary Fiber 14g
Sugars 20g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Thai Shrimp
  2. 1 pound chrimp, peeled and deveined
  3. 1 teaspoon soy sauce (I used gluten free)
  4. 1 teaspoon ginger
  5. 1 teaspoon chili-garlic sauce
  6. ½ limes fresh juice
  7. 2 tablespoons vegetable oil
  8. 8 corn tortillas
  9. extra cilantro for garnish
  10. lime wedges for garnish
  11. siracha if desired
  12. Thai Cabbage Slaw
  13. 3 cups purple cabbage, thinly sliced
  14. ½ cup cilantro
  15. 2 red chilis
  16. 3 green onions, thinly sliced
  17. ¼ cup peanuts, rough chopped
  1. 2 teaspoons grated ginger
  2. 1 teaspoon chili-garlic sauce
  3. 1 teaspoon soy sauce (I used gluten free)
  4. 3 tablespoons honey
  5. 2 tablespoons vegetable oil
  6. 2 fresh limes juice
  7. Peanut Sauce
  8. 1 red chili, minced
  9. 2 garlic cloves, finely minced
  10. 2 Tablespoon ginger, finely minced or grated
  11. 1/8 cup green onion, thinly sliced
  12. 2 Tablespoon rice wine vinegar
  13. 2 Tablespoon soy sauce (I used gluten free)
  14. 1 Tablespoon peanut butter
  15. 1 Tablespoon plus 1 tsp sesame oil
  16. ½ cup coconut milk
  1. In a medium bowl, combine the shrimp, soy sauce, grated ginger, chili-garlic sauce and fresh lime juice. Toss the shrimp and set them aside to marinate.
  2. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.
  3. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.
  4. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.
  5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.
  6. In a large heavy skillet or pan, heat the 2 tablespoons of vegetable oil over high heat. When the pan is very hot, add half of the shrimp. Cook until just pink, about 1 minutes, and then flip.
  7. When the shrimp are cooked, remove them from the pan and let it get hot again. Cook the second half of the shrimp.
  8. Heat the tortillas on a griddle or in a dry non-stick pan. Pile each tortilla with a generous amount of slaw.
  9. Top with 3 large shrimp.
  10. Garnish with a little fresh cilantro. Drizzle the taco’s with peanut sauce. Serve with lime wedges and extra peanut sauce and siracha if desired!
Adapted from Heather Christo
Adapted from Heather Christo
Outlaw Fitness

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thai shrimp taco recipe

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