I’m all about mixing up the flavors and tonight I’m putting a little Far East in my Southwest! Taco night takes a wild taste adventure with my Sesame Ginger Shrimp Tacos with Stir Fry Veggies. One of my favorite Asian take-out dishes gets a convenient tortilla wrapper – which totally helps me out, because I stink at using chopsticks! 

Read on to find out how to make this easy dinner recipe and find out how I’ve kept it lower in fat (hint, the crispy shrimp are baked, not fried). I’ve also made a couple recipe notations for those who need to keep meals gluten-free.

When it comes to fish and shrimp tacos, it’s always my heart’s desire to order the “fried” not “grilled” option because I just love how the crunchy breading texture plays off a soft tortilla. But when I’m making them at home, and keeping some control in my diet, I prefer to bake that crunch topping on! Potato starch makes a light shell that doesn’t feel to heavy or take away from the delicate nature of shrimp.

Potato starch is devoid of gluten, so if you use a gluten-free soy sauce and gluten-free tortillas in this option, it can work for those with intolerances and allergies. Also, depending on your Paleo “strictness” or what type of tortilla you use, this Sesame Ginger Shrimp Tacos with Stir Fry Veggies recipe can also be Paleo diet friendly.

As for the veggies, always use fresh for tacos, so you can keep that par-cooked, crispier texture. Mushy veggies would NOT be great. Because I’m a busy, working mom and love healthy convenience, I use a pre-prepped, bagged stir-fry vegetable mix – but you can chop up an assortment of those you like best! Kale, broccoli, Brussels sprouts, carrots, onions, cabbage, snap peas, and mushrooms are all colorful, yummy choices.

Do you have any unusual taco fillings? I am always looking for adventures in my taco eating, so please share! XOXO, Jennifer

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Sesame Ginger Shrimp Tacos with Stir Fry Veggies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Course: dinner

Cuisine: Asian, Southwestern

Servings: 8 tacos

Ingredients

for shrimp:

• 1 /2 cups potato starch
• 1 ½ teaspoon garlic powder
• 1 teaspoon sea salt
• 1 teaspoon ground white pepper
• ½ cup egg whites, whisked (about 4 egg whites or from carton)
• 1 lb. medium raw shrimp, peeled, tails off and deveined

For sauce:

• 2 tablespoons rice wine vinegar
• 2 tablespoons low-sodium soy sauce gluten free, if needed
• 1 tablespoon honey
• 1 tablespoon dark sesame oil
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon crushed red pepper
• 1 garlic clove minced

other ingredients:

• 1 approx. 12-ounce package fresh stir fry vegetables (or 4 -cup chopped assortment of your favorites)
• 8 warm corn-flour blend tortillas (or gluten free tortilla of choice)

Instructions

1. Preheat oven to 400° and line a large baking sheet with parchment paper.
2. In bowl, stir together potato starch, garlic powder, salt and pepper. In another shallow bowl, whisk eggs. Divide this mixture among two shallow bowl. Place whisked eggs in third shallow bowl.
3. Dip shrimp, a couple at a time, in potato starch mixture, then in egg mixture, then in second bowl of potato starch mixture.
4. Transfer coated shrimp to baking sheet.
5. Bake until shrimp are crispy and golden, about 10 minutes.
6. While shrimp are baking, prepare sauce by whisking all sauce ingredients in small bowl. Set aside.
7. Stir fry vegetables in large skillet, over medium-high heat for 4 to 5 minutes or until softened but still a bit crisp.
8. Toss hot baked shrimp in ½ of sauce. Add remaining sauce to stir fry vegetables.
9. Add a portion of dressed shrimp and stir fry into warm tortillas.