Get ready to embark on a flavor explosion that will transport your taste buds straight to the vibrant streets of Thailand! These Thai Red Curry Shrimp Tacos are not just another taco recipe - they're a culinary adventure that combines the zesty kick of Thai spices with the beloved comfort of a classic taco. In just 25 minutes, you'll create a mouthwatering fusion dish that will have your dinner guests begging for seconds and wondering how you became such a kitchen superstar!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp red curry paste
- 1 can coconut milk
- 1 tbsp lime juice
- 8 small flour tortillas
- Chopped cilantro
- Sliced jalapeños
- Shredded cabbage
Instructions
- Begin by gathering all your ingredients: 1 lb of peeled and deveined shrimp, 2 tbsp of red curry paste, 1 can of coconut milk, 1 tbsp of lime juice, 8 small flour tortillas, chopped cilantro, sliced jalapeños, and shredded cabbage.
- In a medium-sized mixing bowl, combine the shrimp with the red curry paste. Ensure that the shrimp are evenly coated with the paste. Allow this to marinate for about 5 minutes while you prepare the other ingredients.
- In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the marinated shrimp to the pan.
- Cook the shrimp for 2-3 minutes on one side until they turn pink and begin to curl. Flip the shrimp and cook for another 2-3 minutes on the other side. Be careful not to overcook them, as shrimp can become rubbery.
- Once the shrimp are cooked through, pour in the can of coconut milk. Stir well to combine and let the mixture simmer for about 2-3 minutes, allowing the flavors to meld together.
- Add the lime juice to the skillet and stir to incorporate. Taste the sauce and adjust seasoning if necessary, adding more lime juice for acidity or additional curry paste for heat.
- While the shrimp and sauce are simmering, warm the flour tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.
- To assemble the tacos, place a generous spoonful of the shrimp and coconut sauce mixture onto each warm tortilla.
- Top the shrimp with shredded cabbage, chopped cilantro, and sliced jalapeños according to your taste preference.
- Serve the tacos immediately with extra lime wedges on the side for squeezing over the top, and enjoy your delicious Thai Red Curry Shrimp Tacos!
Tips
- Shrimp Perfection: The key to tender, juicy shrimp is quick cooking. Watch for the color change to pink and slight curl - this indicates they're done. Overcooking will make them tough and rubbery.
- Curry Paste Intensity: Red curry paste can vary in heat. Start with the recommended amount and taste as you go. You can always add more, but you can't take it away!
- Tortilla Hack: For the best texture, warm tortillas just before serving. A quick 30-second toast in a dry skillet can elevate your tortillas from good to amazing.
- Customize Your Heat: Adjust the spice level by adding more or fewer jalapeños. For a milder version, remove the seeds before slicing.
- Make-Ahead Friendly: You can marinate the shrimp up to 30 minutes in advance, but no longer to prevent the lime juice from "cooking" the shrimp.
- Garnish Generously: Fresh cilantro and a squeeze of lime at the end brighten the entire dish and add a fresh, zesty finish.
Nutrition Facts
Calories: 526kcal
Carbohydrates: 48g
Protein: 30g
Fat: g
Saturated Fat: g
Cholesterol: 220mg
