Spicy Chili Shrimp Tacos with Baby Bok Choy Slaw and Pickled Red Onion
Prep Time 1 hour hr
Cook Time 30 minutes mins
- 1 1/2 cups white wine vinegar
- 1 TB sugar
- 1 1/2 tsp salt
- 1 medium red onion thinly sliced
- 1 TB pickling spice
- 1/2 head red cabbage
- 1 head baby bok choy
- 1 carrot, peeled
- 2 TB white wine vinegar
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/2 tsp celery seed
- 1/2 tsp freshly ground black pepper
- 15 6 inch flour tortillas
- 1 1/4 pound frozen shrimp (16-20 count, peeled and deveined), thawed
- 3/4 cup flour
- 3 tsp Old Bay seasoning
- 1/3 cup vegetable oil
- 1/2 cup Asian sweet chili sauce
- 1/2 lime, juice and zest
To make pickled red onion: Whisk white wine vinegar, 1 1/2 tsp. salt and 1 cup water in a small saucepan. Heat over medium heat and stir until sugar and salt dissolve. Remove from heat. Add pickling spice, stir. Place onion in a mason jar (large enough to hold all of the liquid) pour vinegar mixture over. Let sit at room temperature for 1 hour. Cover and chill in refrigerator. Drain onions before using.
To make baby bok choy cole slaw: Shred red cabbage and place in a mixing bowl. Chop baby bok choy and add to cabbage. Grate carrot and add to cabbage mixture. Combine white wine vinegar, mayonnaise, salt, celery seed and black pepper in a small bowl. Pour the vinegar mixture over the cabbage mixture and toss to combine all ingredients. Chill until service.
To make shrimp tacos: Preheat oven to 350 degrees Fahrenheit. Wrap stacks of 5 tortillas in aluminum foil Warm the tortillas in oven for 10-15 minutes. Keep warm while preparing shrimp.
Peel and devein shrimp (easiest way is to purchase peeled and deveined shrimp). Remove shrimp tails. Place flour and Old Bay seasoning in a plastic bag. Seal bag and shake to combine the flour and seasoning. Add shrimp to the bag and shake to cover the shrimp with the seasoned flour.
Place oil in large sauté pan. Heat oil over medium high heat until sizzling. Sauté shrimp in hot oil until cooked through (shrimp will be light pink). Remove from heat and allow to cool slightly. Add Asian sweet chili sauce and stir to cover warm shrimp with sauce. Drizzle shrimp with lime juice and sprinkle with lime zest.
To serve: place warm tortillas in taco serving trays. Place 2 shrimp in center of each tortilla. Top with baby bok choy coleslaw and pickled red onions.
