Seafood

Spicy Shrimp Street Tacos with Jicama Slaw

Prep Time: 10 min

Cook Time: 10 min

Difficulty: Beginner

Chili-garlic shrimp are quickly seared and finished with bold Asian-inspired rubs for a refreshing version of your favorite street taco.

Step 1: Preheat recteq SmokeStone to 500ºF degrees.
Step 2: In a medium mixing bowl combine the shrimp, Jody's Asian Persuasion, Chili Garlic, and cornstarch. Mix well.
Step 3: In a mixing bowl combine all the ingredient for the slaw and allow to rest on the counter for a few minutes for all the flavors to develop.
Step 4: On the preheated SmokeStone add the chili oil, and the marinated shrimp, cook for 2-3 minutes until the shrimp are about 75% cooked. Add the red chili, ginger, sriracha, and lime juice. Cook for about 1-2 more minutes until the the shrimp are fully cooked. Remove from the SmokeStone.
Step 5: Warm up the flour tortillas on the smokestone. To build the tacos, add 2-3 shrimp, and a spoonful of the slaw, enjoy.

Step 1: Preheat recteq SmokeStone to 500ºF degrees.
Step 2: In a medium mixing bowl combine the shrimp, Jody's Asian Persuasion, Chili Garlic, and cornstarch. Mix well.
Step 3: In a mixing bowl combine all the ingredient for the slaw and allow to rest on the counter for a few minutes for all the flavors to develop.
Step 4: On the preheated SmokeStone add the chili oil, and the marinated shrimp, cook for 2-3 minutes until the shrimp are about 75% cooked. Add the red chili, ginger, sriracha, and lime juice. Cook for about 1-2 more minutes until the the shrimp are fully cooked. Remove from the SmokeStone.
Step 5: Warm up the flour tortillas on the smokestone. To build the tacos, add 2-3 shrimp, and a spoonful of the slaw, enjoy.

Serve with extra lime wedges and a side of chips and salsa or grilled elote corn on the cob.

Spicy Shrimp Street Tacos with Jicama Slaw | recteq