April 25th, 2024
Recipes
Honey Glazed Shrimp Tacos
Valentina P
- Difficulty
•
- Time 15"
These Shrimp Tacos are an explosion of flavor! Loaded with juicy glazed shrimp, crunchy celery, avocado, and spicy gochujang sauce over cheesy, crispy-warm tortilla. It's saucy, messy, deliciousness ready in 15 minutes.
How To MakeDiet Type: Classic
Shopping List
-
For the Filling
- 1 pound cleaned tail-off raw shrimp (we like 31-40 count)
- 4 celery hearts, sliced (or 3 larger celery stalks)
- 1 tablespoon coconut aminos (we like Big Tree Farms)
- 1 tablespoon honey
- 1 tablespoon minced ginger
- 1 1/2 tablespoons butter, divided (dairy or non-dairy)
- 3 cloves garlic, minced
- salt and pepper, to taste For the Rest
- 8 to 1 taco-sized white corn tortillas (cassava tortillas work too)
- 1 heaping cup shredded mozzarella cheese (dairy or non-dairy)
- 1 avocado, sliced
- gochujang sauce, to taste (we like this one)
Instructions
- Step 1: Heat 1/2 tablespoon of the butter in a frying pan over medium-high heat. Add the sliced celery and cook for 5 minutes, or until softened. Set the celery aside.
- Step 2: Meanwhile, rinse and pat the shrimp very dry. Place the shrimp in a bowl with the aminos, honey, ginger and garlic. Stir.
- Step 3: Shrimp time! For 1 pound of shrimp, we cook it in 2 batches so as not to overcrowd the pan. Heat the remaining butter in the cleaned pan over medium-high heat (about 1/2 tablespoon of butter per batch of shrimp). Once the butter is sizzling hot, add some of the shrimp with the sauce in a single layer. Cook for 2 minutes. Then flip and cook the shrimp for 1 more minute. Transfer the shrimp and all of its glaze to a bowl and continue this process with all of the remaining shrimp and sauce.
- Step 4: Once all of the shrimp are cooked, toss them with the celery and cover the bowl with an overturned plate to keep it warm.
- Step 5: Wipe the frying pan clean and heat the tortillas over medium-high heat (we can fit about 3 tortillas in the pan at once). Add a small handful of the shredded cheese down the middle of each tortilla. Cover the pan with a lid for about 60 to 90 seconds, or until the cheese melts and the tortilla gets super crispy. It can help to add a few drops of water to the pan to get more steam going.
- Serve: Use a slotted spoon to scoop some of the shrimp mix over the warm cheesy tortillas and top with avocado slices and plenty of gochujang sauce. Enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Honey Glazed Shrimp Tacos
PT15M 1 pound cleaned tail-off raw shrimp (we like 31-40 count) 4 celery hearts, sliced (or 3 larger celery stalks) 1 tablespoon coconut aminos (we like Big Tree Farms) 1 tablespoon honey 1 tablespoon minced ginger 1 1/2 tablespoons butter, divided (dairy or non-dairy) 3 cloves garlic, minced salt and pepper, to taste 8 to 1 taco-sized white corn tortillas (cassava tortillas work too) 1 heaping cup shredded mozzarella cheese (dairy or non-dairy) 1 avocado, sliced gochujang sauce, to taste (we like this one) Gluten Free 3 Servings
Ingredients:
