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Cooking 101
Juicy shrimp, cabbage salad, and our wonderful Coconut Cashew Sauce! We wrapped all these delicious ingredients into a charred tortilla and topped with cilantro, crushed peanuts, and a squeeze of lime. Dinner will be ready in under 30 minutes, and it's oh so delicious!
Chef Tip: Char your tortillas on an open flame, they'll get a little crispy but stay soft.
1 lb. shrimp, peeled and deveined
2 cups mixed slaw
10-12 flour tortillas
½ cup peanuts, toasted and chopped
2 limes, cut into wedges
½ bunch scallions/ cilantro, chopped
If using wooden skewers, soak them in water for 30 minutes before using them. Turn the oven on broiler mode at the highest setting
In a large bowl, toss the shrimp with ½ a pouch of the Coconut Cashew and thread the shrimp on to the skewers. Place it in the oven to roast for 7-9 minutes. Remove from the oven and coat the shrimp with more coconut cashew sauce using the back of a spoon
Toast the tortillas over an open flame for 10 seconds on each side until soft and warmed through
Combine the mixed slaw with a ¼ pouch of the Coconut cashew sauce
To assemble the tacos, place the shrimp on the flower tortillas and top it with the slaw, wedge of lime and peanuts. Serve immediately
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
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