his dish combines the vibrant flavors of Southeast Asia with a modern twist on the classic taco. Tender, spicy shrimp are perfectly seasoned and sautéed, then paired with crispy, homemade rice paper chips that add a delightful crunch. The dish is served with a refreshing Asian-inspired slaw, often made with cabbage, carrots, cilantro, and a tangy dressing, all wrapped in a soft tortilla or served as an open taco for a fusion flair. The result is a bold, fresh, and exciting flavor profile with a perfect balance of heat, crunch, and freshness.
Ingredients
- Shrimp (peeled and deveined)
- Rice paper (for chips)
- Cabbage (shredded)
- Carrots (julienned)
- Fresh cilantro (chopped)
- Green onions (chopped)
- Lime wedges
- Soy sauce or tamari
- Chili paste or sriracha (for spice)
- Garlic (minced)
- Rice vinegar
- Sesame oil
- Mayonnaise (optional for creamy element)
- Salt and pepper to taste
- Olive oil or vegetable oil (for frying)
Directions
- Prepare Rice Paper Chips:
- Heat oil in a deep pan or wok over medium heat.
- Cut rice paper sheets into triangles or desired shapes.
- Fry the rice paper pieces in batches until golden and crispy, about 30 seconds per batch. Remove from oil and drain on paper towels. Season with a pinch of salt immediately.
- Prepare the Shrimp:
- In a bowl, combine shrimp with soy sauce, garlic, chili paste or sriracha, and a drizzle of sesame oil. Let marinate for 15 minutes.
- Heat a pan over medium-high heat and add a bit of oil. Cook shrimp for about 2-3 minutes on each side until pink and opaque. Set aside.
- Prepare the Slaw:
- In a large bowl, combine shredded cabbage, julienned carrots, cilantro, and green onions.
- In a small bowl, mix rice vinegar, a touch of soy sauce, sesame oil, and a pinch of sugar to create the slaw dressing. Pour over the slaw mixture and toss until well-coated. Season with salt and pepper to taste.
- Assemble the Tacos:
- If using tortillas, warm them slightly. For a more traditional taco shape, use soft tortillas or lettuce leaves.
- Place the shrimp on the base of the tortilla, top with a generous portion of slaw, and garnish with extra cilantro and a squeeze of lime juice.
- Add the crispy rice paper chips for a crunchy element and serve.
Serving Tips
- Serve the tacos with additional lime wedges and a side of spicy dipping sauce, such as sriracha-mayo, for extra flavor.
- For a more substantial dish, consider serving with a side of jasmine rice or pickled vegetables.
Notes
- You can also experiment with adding sliced avocado for creaminess or drizzle with hoisin sauce for an additional layer of umami flavor.
- If you’re making this dish gluten-free, ensure the soy sauce is gluten-free or substitute with tamari.
