Thai Shrimp Tacos with Coconut-Curry Sauce and Cabbage-Scallion Slaw

Scrumptious Shrimp tacos with Thai red curry sauce, cabbage-scallion slaw and crunchy roasted peanuts/cashews.


This recipe is a twist on my family favorite Thai Shrimp Noodle Soup! We love this recipe so much, that it seems to appear quiet often for dinner. So, I set out to capture those flavors into a another fam favorite, Tacos!


Tacos are such a fun food! Any hand held dish for that matter makes it a fun casual meal. I can eat Tacos every night of the week. These tacos are super flavorful and will sure become your family favorite too!


Let us get to the making of these tacos…..

-Toss shrimp with honey and soy. Stir fry until cooked.

– Saute red curry paste in some oil, and then add coconut milk and chciken stock and let reduce. Cool and stir in mayonnaise.

-Stir all slaw ingredients together.

To serve, place few shrimp on a charred corn tortilla, spoon some sauce and then slaw. Top with chopped roasted peanuts or cashews



-I used Aroy-D  red curry paste from Ranch Market. It comes in small 4-ounce cans and is convenient to have on hand. It is a spicy paste, so you might want to use a mildly spice one if you are not game.

-We maintain a peanut free home due to allergy issues. So, I used roasted cashews. Both will go great with the taco. So, use whatever you have on hand.

– Feel free to increase or decrease the jalapeno peppers based on your taste. It’s Thai in the form of Mexican, so why would anyone want to reduce?

Thai Shrimp Tacos with Coconut-Curry Sauce 


Stir fried shrimp

1 pound large shrimp(21-25 count), peeled and deveined, patted dry

1 teaspoon honey

1 teaspoon soy sauce

1 tablespoon vegetable oil

Thai coconut curry sauce

1 tablespoon vegetable oil

1 tablespoon thai red curry paste

1/2 cup coconut milk

1/4 cup chicken stock

1/4 cup mayonnaise

Cabbage-scallion slaw

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon vegetable oil

1/2 teaspoon salt

3 cups thinly shredded cabbage

4 scallions, thinly sliced

1 jalapeno pepper, thinly sliced

Other ingredients:

Chopped roasted peanuts or cashews

4-5 corn tortillas


To make stir fried shrimp,

Toss together shrimp, honey and soy sauce together.

Heat 1 tablespoon vegetable oil in a medium non-stick skillet over medium-high heat. Add shrimp in one layer, cook until bottom turns pink and almost cooked, 2-3 minutes.

Turn shrimp over and cook for about 1 minute until cooked all the way through. Transfer to  a plate. Return pan to heat and continue with sauce.

To make Thai coconut curry sauce,

Heat 1 tablespoon vegetable oil in the same skillet over low heat. Add curry paste and stir constantly for about one minute, until the paste is cooked and raw smell is gone. Add the coconut milk and stock, increase heat to medium (stir occasionally) and cook until sauce is reduced to half cup. Transfer sauce into a seperate bowl and let cool completely.

Whisk in the mayo and store in the refrigerator.

To make cabbage-scallion slaw,

Stir together vinegar, honey, oil and salt in a large bowl. Add cabbage, scallions and pepper and toss well.

To serve  tacos,

Lightly char tortillas over open flame on both sides. Place few shrimp, spoon sauce over and then top with some slaw. Sprinkle peanuts or cashews. Serve immediately

Makes 4-5 tacos





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