Zesty Lemongrass Coconut Shrimp Tacos
Celebrate Week 26 with this vibrant fusion dish that brings a tropical twist to your dinner table. The combination of succulent coconut-marinated shrimp and a tangy mango slaw offers an exciting explosion of flavors that is both refreshing and deeply satisfying.
Ingredients
- Large shrimp (peeled and deveined)600 g
- Full-fat coconut milk200 ml
- Fresh lemongrass (finely minced)1 tbsp
- Red chili flakes0.5 tsp
- Garlic (minced)2 cloves
- Ripe mango (julienned)1 pcs
- Red cabbage (shredded)200 g
- Lime (juice and zest)2 pcs
- Fresh cilantro (chopped)1 handful
- Honey1 tbsp
- Small corn or flour tortillas12 pcs
- Vegetable oil1 tbsp
Instructions
In a bowl, combine the coconut milk, minced lemongrass, garlic, and chili flakes. Add the shrimp, toss well to coat, and let it marinate at room temperature for 15 minutes.
In a separate large bowl, mix the shredded red cabbage, julienned mango, chopped cilantro, lime juice, lime zest, and honey. Season with a pinch of salt and set aside to let the flavors meld.
Heat oil in a large skillet over medium-high heat. Remove shrimp from the marinade and sear for 2-3 minutes per side until pink and slightly caramelized from the coconut sugars.
Briefly heat the tortillas in a dry pan or over an open gas flame until soft and slightly charred.
Place a generous spoonful of mango slaw on each tortilla, top with 3-4 shrimp, and garnish with extra cilantro and a squeeze of fresh lime.
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