Steen's Asian Shrimp Tacos

Mom deserves to be treated to a meal on Mother's Day. And if the weather's nice, it's great to have that meal outdoors. How ‘bout an easy skillet recipe for Mom on her special day? Or any day! Try our recipe for these Asian Shrimp Tacos. Don't let the long list of ingredients hold you back. Most of these ingredients are in your pantry or fridge right now!


Steen’s Asian Shrimp Tacos


3 Tbsp soy sauce 4 Tbsp Steen’s Cane Syrup, divided 5 Tbsp Steen’s Cane Vinegar, divided 1 tsp chopped ginger 1 tsp chopped garlic 1 tsp cornstarch 3 Tbsp vegetable oil 1 lb. medium shrimp, peeled and deveined 2 cups shredded cabbage ½ cup shredded carrot ¼ cup chopped green onion 2 Tbsp lightly chopped cilantro 2 Tbsp sesame oil 1 tsp salt ¼ tsp ground cayenne pepper ¼ cup mayonnaise 2 tsp Sriracha sauce 1 package small flour tortillas or large wonton wrappers



In a small bowl, whisk together the soy sauce, 2 Tbsp syrup, 2 Tbsp vinegar, garlic, ginger and cornstarch. Set aside. Heat a large skillet over medium high heat. Pour vegetable oil evenly into skillet, then add the shrimp. Sauté until shrimp start turning pink. Pour syrup mixture into the skillet. Cook for 2 to 3 minutes, then remove from heat and set aside. In a medium bowl, make a slaw by combining cabbage, carrot, green onion and cilantro. In a small bowl, make a slaw dressing by combining sesame oil, 3 Tbsp vinegar, 1 Tbsp syrup, salt and pepper. Pour dressing over slaw and toss well. In a small container, make a sauce by combining mayonnaise, Sriracha and 1 Tbsp syrup. Whisk to blend well. To assemble, place slaw on the tortilla, add shrimp, then drizzle with sauce. Yields 12 filled tacos.

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