Thai "Peanut" Shrimp Tacos

Thai "Peanut" Shrimp Tacos

. 3 min read

Happy Taco Tuesday..a day early! Who even knows what day it is since we've been quarantined in our houses. But every day is a good day to eat tacos, am I right? We thought we'd switch it up from our usual farm tacos and use seafood instead. Okay, I'll be honest, the grocery stores were completely wiped out of meat so we had to improvise. These tacos do not fall short on flavor and can be made in under 30 minutes for a quick, easy meal.

Ryan loves any form of asian cuisine so this is one of his favorites. He will do anything to slide these flavors into our meals. Funny story, our first date was at P.F. Chang's (his choice) and I highly disliked, okay hated, asian fare. I also told him I didn't like sweets - anyone who knows me knows that's the BIGGEST lie I've ever told, pass the donuts please. We still laugh about that to this day. Anyways, it's grown on me and now I love trying and experimenting with diverse flavors outside of my palate's comfort zone. Shoutout to my sister-in-law for turning us onto Hawker's when we'd visit in Florida. I now have a new obsession with roti. Good news is they're opening one in Bethesda so we don't have to wait until we go to Florida anymore! That's it for now, go indulge in some tacos!

Prep Time: 15min - Cook Time: 10min - Serving Size: 5 Tacos


For the shrimp

  • 12 jumbo shrimp - peeled, deveined and tails removed
  • 1/2 tsp garlic powder
  • salt to taste
  • 1 tsp oil
  • 1 tbsp siracha
  • 5 Siete Cassava Tortillas

For the thai peanut sauce

  • 1/3 cup sunflower butter
  • 1/3 cup water
  • 1 Tbsp siracha sauce
  • 2 Tbsp coconut aminos
  • 2 Tbsp lime juice
  • 1 tsp sesame oil
  • 1/4 cup cilantro

For the slaw

  • 1/4 head of red cabbage
  • 1/4 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp coconut sugar
  • 2 tsp apple cider vinegar or more
  • 2 Tbsp sesame oil
  • 1 Tbsp coconut aminos
  • Salt to taste

For garnish

  • Cilantro


  1. Place the shrimp in a shallow bowl and mix in all of the ingredients. Let this sit to the side while you put together the sauce and slaw.
  2. Using a blender or food processor, combine all of the ingredients for the thai peanut sauce. The more you blend it the thicker the sauce will get. Add additional water to thin it out.
  3. Thinly chop the head of red cabbage. The thinner the cabbage the faster it will break down and soak in the goodness.
  4. Move the chopped cabbage to a small bowl and mix in all of the related ingredients. Be sure to taste as you go along. Both the salt and vinegar should be modified based on your preference. Different brands and ages of vinegar differ in acidity. If there is extra liquid at the bottom of the bowl, cut more cabbage and add it to the party.
  5. Once both the slaw and sauce have been completed, start cooking the shrimp in a non-stick pan or cast iron skillet. About two minutes per side. You want to crisp the shrimp some so don't over crowed the pan.
  6. Move the shrimp out of the pan and onto a paper towel layered plate. This will soak up the juice and keep the shrimp from getting soggy.
  7. Start assembling the tacos. I recommend you crisp the tacos up on a gas range to add some crunch. Start with shrimp then drizzle the sauce, add the slaw then finish with a couple pieces of cilantro.

Products Used

Cassava & Coconut Tortillas - 6 Packs
GRAIN FREE • PALEO • NON GMO • VEGAN • GLUTEN FREE • DAIRY FREE • SOY FREE Our Cassava & Coconut Tortillas will knock your calcetínes off! They taste like a flour tortilla and a corn tortilla fell in love and had a baby. They’re also crafted with coconut oil and cooked low-and-slow (Texas-style) to…

Maria St. Germain

Hi, I'm Maria! I'm an OR nurse with a sense of humor most don't quite understand. I love all things fitness and food and want to share that with you! Thanks for following along and hope you enjoy!