These tacos are also unique. Why?

If you take a look at the ingredient list you may notice that something is missing.

This recipe doesn't have any spices -- zero taco seasoning or anything similar.

Sometimes I think tacos are over-reliant on a heavy seasoning. Yes, cumin and chili powder make some pretty bomb tacos, but this recipe highlights the natural taste of the shrimp, peppers, onions, and sweet corn toasted up in some garlic butter.

A hit of Worcestershire and some tomato paste give it a bump of umami but trust me: you don't need any taco seasoning.

The Best Shrimp Taco Recipe

They’ve got it all—perfectly seasoned, juicy shrimp; tortillas with that crispy, melty cheese situation; bits of shrimp and veggies sautéed in garlic butter; and a squirt of lime that pulls the whole thing together.

And the fact that the shrimp is chopped makes the filling more homogenous and easier to eat. (You're welcome.)

Why you'll love this Recipe For Shrimp Tacos

If you're leery of handling shrimp (or any raw seafood, for that matter) I'll show you how insanely easy shrimp is to prep and cook. And I'll show you exactly what to look for when you're at the store!

The simplicity of these tacos is what makes them special. It's a "whole is greater than the sum of its parts" situation.

I’ve made a lot of tacos in my day, and these? They’re easily top-tier. Fast enough for a weeknight, bold enough to impress your most food-savvy friend.

Shrimp Taco Ingredients

• Uncooked shrimp - Look for large or medium uncooked shrimp, tails and shells removed. (Unless you prefer handling that yourself.) I usually buy a frozen bag and keep it in the freezer for emergencies.
• Onion -- Use any kind you prefer. I use basic yellow or sweet onions for most things I sauté.
• Poblano Peppers -- If you've never purchased poblano peppers, they look like a bell pepper and a jalapeño had a baby. Large, deep green, and elongated, these peppers have a little kick, but not as spicy as a jalapeño. I included some substations below if you can't find these.
• Frozen Corn -- White or yellow both work well here. You could even use fresh.
• Fresh Garlic -- Pre-minced is also OK.
• Sea Salt -- Or whatever salt you prefer using.
• Butter -- The star, really. It's such a diva.
• Worcestershire -- I know, it sounds weird, but trust me on this. It adds a nice little boost of umami.
• Tomato Paste -- Another boost of umami and creates a little "saucy" texture. Rawr.
• Lime juice -- Fresh, please!
• Small Tortillas -- I like the street taco or "small" taco size. Use flour or corn -- whichever you prefer.
• Grated Cheese -- I like "quesadilla cheese" found in the Latin dairy section, pepper jack, or Monterey Jack for these tacos.
• Queso Fresco -- Yes, more cheese. To sprinkle on top. Love these slightly salty fresh cheese also found in the Latin dairy section.
• Fresh Cilantro -- Sprinkle away at the end. Or not, if you've got that soap thing going on.

How to make Cheesy Shrimp Tacos

1. Chop the shrimp, sprinkle it with sea salt. Set aside.
2. Melt some of the butter in a very large skillet and sauté the corn, poblanos, and onion until the onions have some deep caramelization -- about 20 minutes.
3. Preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay tortillas on a large sheet pan and sprinkle each with some grated cheese. Set aside.
5. Clear out a space in the middle of your skillet and add more butter. Add the garlic, Worcestershire sauce, water, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and cook for 4-5 more minutes. Squeeze juice from a lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Serve with a sprinkle of queso fresco and fresh cilantro.

How to prepare the shrimp

If your shrimp is frozen, pull out the required amount (Weight it if you need to, if you've got a kitchen scale. I use mine all the time!)

To quickly thaw the shrimp, put it in a bowl with some cool water. Let it sit for 15-20 minutes and use your hands to get more of the ice off the shrimp. When they're thawed, drain and transfer them to a cutting board to chop.

You can pile them all up and run your knife through them or you can cut them individually. Aim for each shrimp to be cut into 3-4 pieces.

Homemade Shrimp Tacos Variations and Substitutions

Here are a few substations you can make for ingredients in the recipe:

• Poblanos: Use bell peppers (any color) or a few jalapeños if you want things spicier. You could even use a 4-ounce can of diced green chiles.
• Corn: If you don't eat corn, you can simply add more peppers and onions. Chopped zucchini would be another good swap.
• Garlic: Yes, you can use granulated garlic. If you must.
• Worcestershire: Use equal amount of coconut aminos or half the amount of Tamari/soy sauce.
• Make it a salad: If you're avoiding grains and dairy, use the shrimp filling over a bed of salad greens and top with some Pico de Gallo and a drizzle of extra-virgin olive oil! My Southwest Slaw would be my first choice for a salad base!

Best Shrimp Taco Recipe Tips

• Get some good color on the onions. It takes some time, yes, but the more caramelization you have on those onions, the more natural sweetness will come out in the filling. You'll want that.
• Use the biggest skillet you have. The bigger, the more cooking space and the faster your vegetables will caramelize.
• Don't overcook the shrimp. As soon as you don't see any gray spots, it's done. Overcooking shrimp is a one-way ticket to chewy-town.
• Use a timer when you're using your broiler. If you're like me and chronically char stuff under your broiler, set a damn timer.
• Toast up your tacos in a skillet if you don't want to do it in the broiler. I was trying to avoid more dirty skillets and have quicker toasting tacos by using the broiler, but it's a risky move.

What to serve with Cheesy Shrimp Tacos

Here are a few side dish ideas to round out this taco meal!

Pressure Cooker Black Beans are one of my go-to sides for Mexican-inspired meals. They're smoky, citrusy, with a little heat. (Psst.. they freeze beautifully and I love having a container or two in the freezer for emergencies!)

My Instant Pot Cilantro Lime Rice is a family favorite and mimics that to-die-for rice you find in fresh Mex eateries.

To keep it simple you could always grab your favorite tortilla chips, guacamole, and salsa! My Easy Simple Guacamole Recipe and Pico de Gallo Recipe are both the bomb if you're wanting to make your meal a little extra.

Our favorite Shrimp Taco Toppings

I kept it simple in this recipe with some queso fresco and cilantro, but here are a few other toppings you could add:

• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Salsa or hot sauce
• A little sliced cabbage dressed with lime.
• Pickled onions. Have you made your own Homemade Pickled Onions? *gasp* they're so easy and so good on allll kinds of tacos and salads.

Storing Homemade Shrimp Tacos

Store any leftover filling in an airtight container in the fridge for up to 3 days for best flavor. Assembled tacos don't store well because the tortillas get soggy. They're best made to order!

More Easy Taco Recipes on Perry's Plate

One of my favorite games is "will it taco?" and here are a few of our favorites...

Pork and Pineapple Tacos

Blackened Fish Tacos

Pineapple Chicken Tacos

Zucchini Black Bean Tacos

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Need some extra visuals? Here's my YouTube video about these Cheesy Shrimp Tacos!

Cheesy Shrimp Tacos

Yield: 12 tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

After 17 years of developing delicious recipes (many of which are tacos), I’ve learned one undeniable truth: when cheese gets golden and lacy and fuses to a tortilla… magic happens. These shrimp tacos are a spicy little love letter to that moment.

Print

Ingredients

• 1 pound uncooked medium or large shrimp, peeled, and tails removed
• Sea salt
• 6 Tablespoons butter, divided
• 1 large yellow onion, peeled and diced
• 2 poblano pepper (see note), seeded and diced
• 1 cup fresh or frozen corn
• 3 garlic cloves, crushed or Microplaned
• 2 teaspoons Worcestershire sauce or coconut aminos
• 2 teaspoons tomato paste
• 1 lime
• 12 small tortillas
• 6 ounces shredded cheese (see note)
• Queso Fresca and fresh cilantro, for garnish
• Queso Fresca and fresh cilantro, for garnish

Instructions

1. Chop the shrimp roughly into thirds, sprinkle generously with sea salt. Set aside.
2. Melt 4 Tablespoons of the butter in a very large skillet and sauté the corn, poblanos, and onion on medium or medium-high heat until the onions have some deep caramelization, stirring often -- about 20 minutes. Reduce heat of they start to scorch.
3. While you're waiting, preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay half of the tortillas on a large sheet pan and sprinkle each with some grated cheese. It's OK if they overlap some. Set aside.
5. When the vegetables are done, clear out a space in the middle of your skillet and add 2 Tablespoons more butter. Add the garlic, Worcestershire sauce, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and ⅓ cup of water and cook for 4-5 more minutes until the shrimp is pink and just barely cooked through. Squeeze juice from the lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Repeat, assemling and toasting up the tacos with remaining tortillas, cheese, and shrimp filling.
10. Serve each taco with a sprinkle of queso fresco and fresh cilantro.

Notes

1. You could also use a couple small bell peppers or a few jalapeno peppers in place of the poblanos. Poblanos have a mild amount of heat but not the amount that is in a jalapeno.
2. I like using "quesadilla cheese" that's found in the Latin dairy section, but Monterey jack or pepper jack also work well. Queso fresco is also found in the Latin food aisle. If you can't find it, just use more of whatever cheese you melted onto the tortillas.
3. Use whatever tortillas you want. I recomend "street taco" or small taco sized. I especially love Siete's almond flour tortillas if you're avoiding grains. We find them at our Costco.
4. If you're a hot sauce person, I highly recommend adding a little to these. I thought they were perfect with just a hint of heat.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 2 tacos
Amount Per Serving Calories 647Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 75mgSodium 1041mgCarbohydrates 68gFiber 5gSugar 4gProtein 21g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Homemade Shrimp Tacos appeared first on Perry's Plate.

You are sure to love this Coconut Curry Shrimp

Want to know my favorite part of this recipe? Most of the ingredients are things that you could keep on hand as pantry/freezer staples. That means you could whip this out without a complicated grocery run!

I also love this recipe because you can adapt it to your liking! Swap out the shrimp and vegetables for ingredients you like better and make it spicy if you like! I'll give you some ideas for adapting this recipe down below.

Also, my kids really love this. Well.... as long as I don't put any "sus" vegetables in it. But still -- no complaints here.

Shrimp Coconut Curry ingredients 

• Uncooked medium shrimp - I like to buy them peeled with the tails off to save time.
• Thai Curry Paste - More on this below
• Full-Fat Coconut Milk - You'll get the best flavor and thick, rich sauce if you use full-fat.
• Fish Sauce - A condiment commonly used in Thai cooking. Keep some on hand! I linked to other Thai inspired recipes that use it, and it lasts a long time.
• Coconut Sugar - You can use any sweetener, but I like this one here.
• Potatoes - Any type is fine: Russets, Yukon gold, or red potatoes.
• Carrots
• Onion
• Limes
• Fresh Cilantro or Basil

A Little About Thai Curry Paste

Thai curry paste is the ultimate ingredient because it contains all of the hard-to-find ingredients for Thai cuisine (shrimp paste, kefir lime, galangal, lemongrass) all in one handy condiment!

There are two kind of Thai style curry paste that I recommend that are also easy to find.

Thai Kitchen Curry Paste: Usually comes in Red or Green. Despite the heat level on the side indicating it is spicy, it's not spicy. I've used an entire jar in one batch of curry before without complaints from my kids. You can find this in most grocery stores in the Thai/Asian aisle.

Mae Ploy Curry Paste: This is my favorite. I believe it has a better flavor than Thai Kitchen, but these curry pastes are spicier. Yellow and Green curry pastes tend to be more mild than Red, Panang, or Massaman. They're also shelf stable before you open it and last a long time in the fridge. You can find them on Amazon in different packs: Mae Ploy Curry Paste.

Coconut Shrimp Curry Recipe variations

Ohhhh so many options here! Here are several ways you can change up this recipe:

• Change the Vegetables: I used potatoes and carrots for this version because they're simple, keep for a long time, and my kids never complain about them. Feel free to use just about any vegetable you like here! If you use quicker cooking vegetables like snow peas, mushrooms, or asparagus, you might want to knock a few minutes off of the cooking time.
• Change the Protein: Not a shrimp person? Use thinly sliced chicken breast or thigh meat or thinly sliced steak instead! You can add them into the end when you would normally add the strimp.
• Add some heat: I like to add my spicy condiments at the end because of little people in my home who complain about things being too spicy. But if you want to make the whole curry spicy, add a couple teaspoons of Asian style chili paste like samba oelek or sriracha. Or a generous pinch of crushed red pepper flakes.
• Experiment with curry paste: Generally there are about 6 types of easy to find Thai curry paste: Yellow, Red, Green, Massaman, and Panang. Depending on the brands, they have varying heat levels, too. (See above!)

How to make Coconut Shrimp Curry 

1. Cook the onions in oil until they're soft. Add the curry paste with a little extra oil and fry it for a minute. Then add ½ can of coconut milk and stir it up until it's bubbly and thick.
2. Add the rest of the coconut milk and all the ingredients except for the shrimp and garnishes.
3. Cover and cook for about 15-20 minutes until the vegetables are soft. (Start cooking your rice if you haven't already!)
4. Stir in the shrimp and cook for another 3-4 minutes until it's fully pink.
5. Serve with steamed rice and a sprinkle of fresh cilantro and/or green onions.

How to serve this Curry Coconut Shrimp

I like to serve this coconut shrimp curry with freshly steamed jasmine or basmati rice and some fresh cilantro. Maybe a squeeze of lime juice, too.

If you're avoiding grains, toss some cauliflower rice in the oven when you start the curry and it'll be done when the curry is finished. Here's a recipe if you need it: Roasted Cauliflower Rice.

You could also thin it out with a little chicken broth and eat it like a soup!

How to store Curry Coconut Shrimp

Store leftover in an airtight container in the fridge for up to a week. You can also freeze this curry using freezer-safe containers. I like to use these deli containers on Amazon for stuff like this. They're great for freezing broth and soups and general storage, too.

To reheat, transfer the curry to a saucepan on the stove and cook over medium or medium low until completely warmed.

Shrimp Curry Coconut Milk FAQs 

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Shrimp Curry with Coconut Milk

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Making a delicious Thai style curry is easier than you think! I specifically chose ingredients that are easy to find and will give you a take-out quality coconut shrimp curry in under an hour!

Print

Ingredients

• 3 Tablespoons coconut oil, divided
• 1 medium onion, peeled and diced small
• 3 Tablespoons Thai curry paste
• 2 13-oz cans full-fat coconut milk
• ¼ cup coconut sugar
• 3 Tablespoons fish sauce
• 2 limes
• 2 medium Russet potatoes, peeled and diced
• 3 large carrots, peeled and sliced thinly
• 1 pound medium shrimp, peels and tails removed
• Fresh chopped cilantro, for garnish

Instructions

1. Start your rice if you're serving it that way.
2. Heat 2 Tablespoons of the coconut oil over high heat in a very large skillet or wide saucepan that's fitted with a lid.
3. Add the onions and cook for 6-8 minutes until they soften and begin to turn a little golden brown.
4. Push the onions to the sides to create some space in the center of the skillet. Add the other Tablespoon of coconut oil. When it melts, add the curry paste. Break it up and let it fry in the oil for a minute or so.
5. Add ½ can of coconut milk (this doesn't have to be precise) to the skillet and cook, stirring, until you have a thick, luscious sauce.
6. To the skillet, add the rest of the coconut milk, coconut sugar, fish sauce, juice from 1 lime, and chopped vegetables.
7. Bring it to a boil, then reduce the heat to medium or medium low and let it simmer, covered, for 15-20 minutes until your vegetables are cooked through. (Won't take as long for quicker cooking veg if you don't use carrots and potatoes.)
8. Stir in the shrimp and cook for another 5 minutes until the shrimp is completely pink and cooked through.
9. Serve curry immediately with steamed rice.

Notes

1. You can swap out the carrots and potatoes for other vegetables if you like. If they are quicker cooking vegetables, then you won't have to simmer the curry for as long.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Red Boat Fish Sauce, 17 fl oz
• 
  Mae Ploy Thai Curry Red, Panang and Yellow Paste, Variety Pack 14 oz (Pack of 3)

Nutrition Information

Yield 8 Serving Size 1 bowl
Amount Per Serving Calories 384Total Fat 26gSaturated Fat 22gTrans Fat 0gUnsaturated Fat 2gCholesterol 120mgSodium 1227mgCarbohydrates 25gFiber 2gSugar 8gProtein 17g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Curry Coconut Shrimp appeared first on Perry's Plate.

Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love These Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Roll Sushi FAQS

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

Toggle ingredient group

• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

Toggle ingredient group

• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

Toggle ingredient group

• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Soy Sauce - Gluten Free Soy Sauce, Tamari Sauce, Brewed Soy Sauce, Vegan, Kosher, Non-GMO, No Artificial Preservatives, Made with 100% Soy - 10 Fl Oz, 2-Pack
• 
  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

Quick and Easy Thai Coconut Shrimp Soup

What sets this soup apart is its balance of simplicity and depth. The lemongrass (or lemon zest swap) and fresh ginger bring aromatic brightness, while fish sauce and honey round out savory sweetness. Plus, it's naturally gluten-free, easy to customize (Instant Pot or stove top!) and feels like a cozy, homemade alternative to take out.

Serve it with cilantro, green onion, a lime wedge, and maybe your favorite spicy condiment if you’re feeling bold. Hearty enough to satisfy, yet light enough and veggie filled to keep you feeling nourished.

Thai Shrimp Soup Ingredients

This particular version has these ingredients:

• Shrimp
• Sliced mushrooms
• Garlic
• Lime
• Thai chili (optional)
• Ginger
• Fish sauce
• Honey
• Lemongrass (optional)
• Coconut milk
• Snow Peas
• Cilantro
• Chicken broth or vegetable broth

This recipe differs from Thai coconut curry soup because it doesn't contain any Thai curry paste (either red or yellow curry paste). I do have a recipe for Thai Coconut Curry Soup using red curry paste you might like, though! 

Where do I find lemongrass?

Lemongrass is a common ingredient in Thai cooking and it's becoming easier to find. It has a lemony floral flavor that's unique and delicious.

It's usually in the section with the boxed herbs. If your store doesn't have it, see if you can find lemongrass paste instead. If you still can't find it or would rather not buy it, use ½ teaspoon of lemon zest and and extra ½ teaspoon of grated ginger instead.

How do I use lemongrass?

In this recipe, you want to rough it up a bit so it releases more of its yumminess.

To do this, just lay the stalks on your cutting board with the flat side of your knife on them and hit it firmly with the palm of your hand or your fist. Do this several times, rotating the stalks a few times.

Also, remember to remove the lemongrass stalks before serving. You don't want to eat those.

How to Make Thai Coconut Soup

1. Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
2. Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
3. Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
4. Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
5. Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
6. Cook for 2-3 minutes until the shrimp is just barely pink.
7. Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.

Coconut Shrimp Soup substitutions

Can I use light coconut milk?

I use full fat coconut milk in this recipe because I love the richness and creaminess it adds, but you can use light coconut milk if you like.

Fish sauce substitution

Fish sauce is a key ingredient for flavoring the broth. A couple tablespoons fish sauce helps to give the broth its distinct flavor. Red Boat is my favorite brand because, as far as I know, it's the only brand that doesn't contain sugar. (Which also makes it Whole30 compliant!)

If you absolutely don't want to use it, try using soy sauce or coconut aminos instead.

Can I use chicken instead of shrimp?

Sure! Just slice some uncooked chicken thighs or breasts really thinly and add them to the recipe when you add the broth and cook it a little longer to make sure it cooks through.

You could even use thinly sliced steak in this soup. Add it the same way as you would chicken.

Can I make Thai Soup with Coconut Milk in the instant pot or slow cooker?

I suppose, but it might actually take longer. haha.

This soup is designed to cook quickly -- just a few minutes of simmering and you're nearly there. Waiting for an Instant Pot to come to pressure and then depressurize might actually take longer.

Can I add rice noodles?

Sure! The recipe won't be low-carb or paleo friendly anymore.

If you'd like to add some noodles I'd recommend using the flat pad Thai rice noodles. 

I'd recommend cooking them in a separate pot of water so it doesn't release as much starch into your soup.

But if you're in a pinch and don't want to hassle with another pot, you can add them toward the end of cooking when the soup is hot and simmering. Add the shrimp after the noodles are finished cooking so you don't overcook them.

What to serve with Thai Coconut Soup

Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment.

How to Store Tom Kha Shrimp

When the soup cools to room temperature, store in a lidded container in the refrigerator for up to 5 days.

Can you freeze Shrimp Coconut Soup?

Yes! When the soup cools to room temperature, transfer it to a freezer safe container or storage bag and freeze for several months. I like using these deli containers on Amazon. They’re great for freezing soups, chili, broth and storing leftovers in the fridge without taking up a lot of space.

More like this Shrimp Thai Soup

Easy Paleo Pad Thai is one of our family's most favorite meals. I like to eat it with zucchini noodles, but you can use rice noodles if you like.

Quick Thai Fish Curry and Coconut Rice is a fun combination that's finished in about 30 minutes. It uses my popular Thai Spice Blend, too, which is nice to have on hand if you don't have curry paste.

Easy Thai Chicken Curry for Instant Pot is a great intro recipe to make for those having Thai food for the first time (ahem... kids you're trying to win over!) It's very mild and has familiar ingredients.

Shredded Red Curry Chicken with Slaw is another Instant Pot favorite and great for meal prep! Tender shredded chicken is flavored with bold red curry paste.

Thai Steak Kabobs with Coconut Curry Sauce is a fun one for grilling season! I love this with Coconut Rice, too. 

More Shrimp Recipes on Perry's Plate

Thai Green Curry Zoodles with Broccoli & Shrimp is another Thai inspired dish with shrimp! This recipe is a copycat version of one I had at Noodle & Co.

Paleo Thai Shrimp & Vegetable Skillet is a quick, light meal that's stir-fry like and uses my Thai Spice Blend.

Shrimp & Ramen Noodle Bowl is one of our family's favorites, too. I like to use rice ramen noodles in this one to keep it gluten free.

Grilled Shrimp Tacos with Pineapple Avocado Salsa are a tasty, quick meal for summertime when it's hot!

Tropical Shrimp Ceviche is a great option if you're nervous about using raw seafood in ceviche.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Tom Kha Shrimp (Coconut Shrimp Soup)

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This quick Thai Coconut Soup (inspired by Tom Kha soup) has tender bits of shrimp and sautéed mushrooms in coconut-lime broth. And it's done in under 30 minutes!

Print

Ingredients

• 2 Tablespoons coconut oil
• 12 ounces sliced cremini or baby Bella mushrooms
• 1 Thai chili, serrano chili, or small jalapeño, seeded and chopped
• 3 cloves garlic
• 2 limes, divided
• 1 ½ quarts chicken or vegetable broth
• 2-inch knob of fresh ginger, finely grated (about 2 Tablespoons)
• 3 Tablespoons fish sauce
• 1 Tablespoon honey
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 3-inch pieces of lemongrass or 2 teaspoons lemongrass paste
• 1 14-ounce can coconut milk
• 1 pound medium shrimp, peeled and tails removed
• 1 cup fresh snow peas
• ⅓ cup fresh chopped cilantro, plus more for garnish
• 3 green onions, thinly sliced

Instructions

1. Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
2. Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
3. Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
4. Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
5. Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
6. Cook for 2-3 minutes until the shrimp is just barely pink.
7. Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.
8. Cut the remaining lime into wedges. Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment (if you want :)).

Notes

1. If you can't find fresh lemongrass or lemongrass paste, use ½ teaspoon of lemon zest and an extra ½ teaspoon grated ginger.
2. If you can find galangal, use that in place of fresh ginger for a more authentic Thai taste.

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The post Thai Shrimp Coconut Soup appeared first on Perry's Plate.

More tacos! Shrimp & fish tacos are some of my favorites. They remind me of sitting on the beach in Mexico. Mmm.

These heavily seasoned, smoky, chipotle shrimp goes so well with the fruity, cool salsa! My favorite part about this recipe is that you can easily make it in under 30 minutes.

Let's talk about the seasoning for the shrimp for a second...

Seasoning for Grilled Shrimp Tacos

This is my Smoky Chipotle Taco Seasoning. It has a lot of smoky flavors -- smoked paprika, ground chipotle powder, and a surprising ingredient -- nutritional yeast!-- that gives it a richer, umami taste.

If you don't want to put together this homemade taco seasoning, use any taco seasoning you like with some chopped chipotles in adobo sauce or a few pinches of dried chipotle powder.

Besides the seasoning, all you need is some fresh lime juice. Easy peasy.

How to Grill Shrimp

I love shrimp because it cooks so quickly! Be sure your grill is turned up super hot so you can get a little char on there before they cook all the way through.

I use a grill skillet (similar to this grill skillet on Amazon), but you can thread them onto metal skewers if you don't have a grill skillet.

Don't have a grill? Throw those babies into a REALLY hot skillet with a little oil.

Pineapple Salsa for Shrimp Tacos

Admittedly, these tacos are just a vehicle for this pineapple avocado salsa. It's so good.

I love the contrasting flavors of the smoky shrimp with the sweet pineapple. *chef's kiss*

I also love that it doesn't have tomatoes like a traditional pico de gallo. You could definitely add some, if you like.

Assembling Grilled Shrimp Tacos

These are so easy to put together on a busy night. Even with the bit of chopping that goes into the salsa, you can have these ready in under 30 minutes. I love that shrimp is so easy and fast like that.

I used street taco corn tortillas for these because they're so little and cute! You can use any kind of tortilla you like, using corn ones to make gluten-free tacos or almond flour ones to make them grain-free.

You could even forgo the tortilla completely and put the shrimp and salsa on a bed of lettuce to make a salad! If you have some cilantro lime dressing this would be the BOMB.

I love a little sprinkle of cotija cheese, too. It's like the Mexican version of Parmesan if you haven't had it. If you can't find it where you live, feta is also good here.

If you like these shrimp tacos, try another one of my taco (or taco-inspired) recipes!

More Taco Recipes on Perry's Plate

10-Minute Smoked Salmon Tacos are another quickie that I love throwing together for a fast lunch.

Tropical Fish Tacos with Pineapple Salsa are some of the first fish tacos I ever made. That one has a fruity salsa, too!

Chile-Lime Fish Taco Bowls are one of my favorite meals. These never get old and you can make them with any kind of salsa or latin toppings you have on hand.

Keto Breakfast Tacos have a crispy cheese shell filled with chipotle scrambled eggs! Love these!

Also, check the Tex-Mex Latin Section of my Recipe Index for lots of shredded meat recipes for tacos!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Shrimp Tacos with Pineapple Avocado Salsa

Yield: Makes about 8 street tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 minute

Total Time: 31 minutes

Smoky grilled shrimp pairs up with sweet pineapple salsa in these delicious grilled shrimp tacos! They're done in under 30 minutes, too.

Print

Ingredients

• 8 ounces large raw shrimp, peeled and tails removed
• 1 Tablespoon Smoky Chipotle Taco Seasoning (see note)
• 1 Tablespoon avocado oil
• 1 lime
• Small tortillas
• ½ cup crumbled Mexican cotija cheese

For the Pineapple Avocado Salsa:

Toggle ingredient group

• 1 ½ - 2 cups diced pineapple (About ¼ of a pineapple)
• 1 avocado, pitted, peeled, and diced
• 1 small jalapeño, diced (remove seeds if you don't want it spicy)
• ¼ cup minced red onion
• ¼ cup chopped fresh cilantro
• Generous pinch of sea salt

Instructions

1. Toss the shrimp with the taco seasoning, avocado, and juice from ½ of the lime. Save the rest of the lime for the salsa. Let it sit at room temperature for 15-20 minutes while you prep the rest.
2. Mix together the salsa ingredients, including the juice from the remaining ½ lime. Set aside.
3. Preheat your grill to high heat. If you're using a grill skillet, place it on the grill to preheat it as well. If you don't, thread the shrimp onto metal skewers. Cook the shrimp for about 4-5 minutes, flipping them around a couple of times until they're just barely cooked through and no longer transluscent.
4. Warm up the tortillas on the grill, too, if you want.
5. Assemble the tacos by placing a few shrimp in each tortilla. Top with a spoonful or two of salsa, and a sprinkle of cotija cheese.

Notes

1. I highly recommend using the taco seasoning I linked to, but if you don't want to, just use 2 teaspoons of any taco seasoning you like + 1 teaspoon of diced chipotles in adobo sauce to give it a smoky taste.
2. You can sear the shrimp in a really hot pan with a little oil if you don't have a grill.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 384Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 774mgCarbohydrates 40gFiber 8gSugar 15gProtein 17g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Grilled Shrimp Tacos with Pineapple Avocado Salsa appeared first on Perry's Plate.

Gluten Free Ramen Noodle Bowl

I love taking carb-heavy recipes and finding ways to stuff them with vegetables. This gluten free ramen noodle bowl is the perfect example of that! I incorporated some pre-shredded vegetables and fresh herbs to make this cozy noodle bowl lighter and more nutritious!

Frozen shrimp is my favorite quick-prep protein to keep on hand for emergency meals. It thaws and cooks up SO quickly and is a blank slate for just about any flavor profile you can imagine.

If shrimp isn’t your thing, try using chicken! I included some recipe adaptations below to give you some ideas.

What's in the Shrimp & Vegetable Noodle Bowl?

For the salad base:

I used a mixture of...

• shredded cabbage
• shredded carrots
• diced cucumber
• thinly sliced green onions
• chopped cilantro.

The cabbage and carrots are easy to find pre-shredded which can save you loads of time. Unless you have a food processor, then it's not so bad. I love my Cuisinart food processor. I use it all the time.

I used a combination of green and purple cabbage because it's so pretty, but you can use whichever you want.

And if there's something in here you don't like, swap it out for somethi

ng different! Thinly sliced bell peppers or Napa cabbage would be good, too.

Just make sure you're using things that wilt easily when you pour the hot sauce and noodles over them.

Gluten Free Ramen Sauce:

This sauce has all of my Asian pantry staples:

• tamari GF soy sauce (or coconut aminos)
• rice vinegar
• lime juice
• fresh ginger
• sesame oil
• sambal oelek (or sriracha)
• and honey for some sweetness

This sauce simmers for a while to reduce it to a slightly thicker, richer sauce. It has a lot of ground to cover to flavor the noodles and shrimp and vegetables!

I also reduced it so it wouldn't be too watery. The shrimp and vegetables both release some moisture, so I took that into account.

Protein and Noodles:

I used shrimp here because it cooks really quickly and goes so well with Asian-type flavors.

If shrimp isn't your thing, you can use uncooked chunks of chicken or pork. Or thinly sliced beef. Mmm.

You can also make it vegetarian or vegan by leaving out the protein altogether or using tofu if that's your thing.

Last, the rice ramen noodles

I really love the Lotus Foods brand rice ramen noodles I find at Costco. They're gluten-free and made from brown rice and millet and are super tasty.

I like them better than regular rice noodles, but you can use those, too if you want. I'd recommend pad Thai noodles for this recipe if you go that route.

How to make Ramen (Gluten Free)

1. Cook the rice ramen noodles in boiling water.
2. Make the sauce by adding the honey, tamari, vinegar, lime juice, ginger, sesame oil, and sambal/sriracha to a large skillet over high heat. Bring to a boil, and let it cook for 5-10 minutes until the mixture has reduced by half.
3. Grab a very large salad bowl and add the cabbage, carrots, cucumber, green onions, and cilantro.
4. Add the shrimp to the sauce and cook for 4-5 minutes or until the shrimp is just cooked through and completely pink.
5. Drain the ramen and toss with the shrimp. Pour the whole mixture over the cabbage mixture in the large salad bowl. Toss everything together really well.
6. Serve immediately.

Gluten Free Ramen Recipe Variations

Can I use zucchini noodles in place of rice noodles?

Sure! If you want this recipe to be grain-free or lower carb, spiralize 3 medium-sized zucchini noodles, put them in a colander with a sprinkle of salt and let them sit for 20 minutes to release some of the moisture.

Squeeze them out a bit and then add them to the reduced sauce when the recipe says to.

Here are a few ways you can adapt this recipe:

• Swap out the shrimp for thinly sliced chicken, steak, or pork.
• Make it meatless by using your favorite tofu or a couple cans of chickpeas in place of the shrimp.
• Use a bag of broccoli slaw in place of the cabbage (or in addition to).
• Make it spicy by adding more sriracha or sambal to the noodle sauce.

Gluten Free Ramen Topping Ideas

Here are a few topping ideas!

• Toasted Sesame Seeds
• Sriracha, Sambal Oelek, or another Asian style chili sauce
• Furikake Seasoning
• Coconut Aminos or Tamari Soy Sauce
• Spicy Mayo (Mix mayonnaise with sriracha, a squeeze of lime, and a pinch of salt until you get the flavor you like.)

More Noodle/Zoodle Recipes on Perry's Plate

Easy Paleo Pad Thai -- one of our family's favorite meals! Another tasty meal with shrimp and quick cooking vegetables. You'll love this one with either rice noodles or zucchini noodles.

Pesto Noodles with Bacon & Broccoli -- This was the very first thing I ever made with zoodles. Before we were calling them zoodles! Pesto + bacon + broccoli is a fabulous combination.

Thai Green Curry Zoodles with Shrimp & Broccoli -- A Thai inspired zoodle recipe based on a dish I ate at Noodles & Co!

Creamy Spinach Avocado Pasta -- A creamy avocado-yogurt based sauce dresses whatever kind of pasta you like!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gluten Free Ramen Recipe

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This deliciously easy noodle bowl is gluten-free and is packed with loads of shredded vegetables, rice noodles, tender shrimp, and a ginger-soy dressing.

Print

Ingredients

• 4 uncooked, unflavored rice ramen cakes (9-10 oz total)
• ⅓ cup honey
• ½ cup gluten-free soy sauce (tamari) or coconut aminos
• ¼ cup rice vinegar
• Juice from 1 lime
• 2 Tablespoons grated fresh ginger
• 2 Tablespoon sesame oil
• 1-3 teaspoons sambal oelek or sriracha
• 1 pound shredded cabbage
• 4 ounces shredded carrots (about 1 ½ cups)
• ½ English cucumber, diced
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro
• 1 pound shrimp, peeled & tails removed
• Sesame seeds and more sambal/sriracha, for serving

Instructions

1. Bring a large pot of water to a rolling boil. Add the salt to the water. Add the rice ramen cakes and cook according to package directions. Usually the rice-millet kind needs to be broken up with a fork halfway through cooking.
2. While you're waiting for the water to boil, Add the honey, tamari, vinegar, lime juice, ginger, sesame oil, and sambal/sriracha to a large skillet over high heat. Bring to a boil, and let it cook for 5-10 minutes until the mixture has reduced by half. It shouldn't be syrupy, but you should be able to swip a spatula down the middle and see the bottom of the pan for a second or two before the sauce comes back together.
3. While you're waiting for the ramen and the simmering sauce, grab a very large salad bowl and add the cabbage, carrots, cucumber, green onions, and cilantro.
4. When the sauce is finished, add the shrimp to the skillet and cook for 4-5 minutes or until the shrimp is just cooked through and completely pink. Remove the pan from the heat.
5. When the rice ramen is cooked through, drain thoroughly, and then add the noodles to the pan with the shrimp. Toss it around to combine, then pour the whole mixture over the cabbage mixture in the large salad bowl.
6. Use a pair of tongs to mix everything together well, grabbing vegetables from the bottom to ensure everything is coated in the sauce.
7. Serve immediately with a sprinkle of sesame seeds and a drizzle of sambal or sriracha, if desired.

Notes

1. I buy the rice ramen noodles (Lotus Foods brand) at Costco. If you don't want to use those particular noodles, you can use regular rice noodles -- I'd recommend flat pad Thai noodles for this. Or, if you aren't concerned wtih this recipe being gluten-free, you can use regular ramen noodles. Just don't use the flavor packets.
2. You can also try swapping out the shrimp for uncooked pieces of chicken or pork. Just make sure they're fully cooked before adding them to the vegetables.

Recommended Products

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  Lotus Foods Organic Ramen Noodles-Millet & Brown-10 oz

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