Thai Shrimp Tacos
Bright, tangy pickles meet a silky coconut–red curry sauce and quick-seared shrimp in these Thai-inspired shrimp tacos — a weeknight showstopper that’s ready in about 30 minutes.
Ingredients
For the Quick-Pickled Vegetables
- ½ cup cucumber, shredded or julienned
- ½ cup carrots, shredded
- 3 tablespoons rice vinegar
- 1 teaspoon sugar
For the Coconut Red Curry Sauce
- 1 tablespoon coconut oil or neutral oil like avocado
- 2 tablespoons red curry paste Mae Ploy recommended for more heat
- 15 oz full-fat coconut milk 1 can
- 1 tablespoon cornstarch or arrowroot starch
- 1 tablespoon water for slurry
For the Tacos
- 12 pieces corn tortillas
- 24 pieces jumbo shrimp about 2 per taco, peeled and deveined
- 1 tablespoon oil for shrimp
- ½ teaspoon salt
- 1 teaspoon paprika
- Jalapeños, sliced (optional)
- Cilantro, roughly chopped
- Chopped peanuts, for garnish
Instructions
Preparation
- In a small bowl, whisk rice vinegar and sugar until dissolved. Add shredded cucumber and carrots, toss to coat, and let sit for 10–15 minutes.
Making the Sauce
- Heat 1 tablespoon coconut oil in a small saucepan over medium heat. Add 2 tablespoons red curry paste and cook, stirring, until fragrant — about 30–45 seconds.
- Pour in the coconut milk and whisk until smooth.
- Mix 1 tablespoon cornstarch with 1 tablespoon water to form a slurry. Stir the slurry into the simmering sauce and cook until thickened, about 2–3 minutes. Keep warm on the lowest heat, stirring occasionally.
Cooking the Shrimp
- Pat shrimp dry and season with ½ teaspoon salt and 1 teaspoon paprika. Heat 1 tablespoon oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and just firm.
Warming Tortillas and Assembling
- Warm corn tortillas in a dry skillet for 20–30 seconds per side or over an open flame until soft and pliable.
- Spread a spoonful of red curry sauce onto each tortilla, top with two shrimp, a handful of pickled veggies, sliced jalapeños if using, cilantro, and a sprinkle of chopped peanuts. Serve immediately.
Notes
Best enjoyed hot to keep the shrimp tender and sauce silky. Serve with lime-scented jasmine rice or Asian-style slaw for extra crunch. Refrigerate components separately for storage.