Spicy Szechuan Shrimp Tacos with Cool Cucumber Slaw

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5 from 18 votes

These tacos feature shrimp sautéed in a spicy Szechuan-inspired sauce combining sweet chili, soy sauce, garlic, sriracha, and ginger. They are served on corn tortillas topped with a refreshing cucumber and carrot slaw dressed with rice vinegar and honey. The contrast between the warm, spicy shrimp and the cool, crisp slaw creates a balanced, flavorful taco experience suited for casual meals or entertaining guests.

Prep Time

14 mins

Cook Time

6 mins

Total Time

20 mins

Servings: 4 tacos

Calories: 201 kcal

Course: Main Course

Cuisine: Asian-American Fusion

Ingredients

12 oz Shrimp (fresh or frozen/thawed)
¼ cup sweet chili sauce
2 TBSP soy sauce reduced-sodium, gluten-free
2 cloves garlic (approx. 1 tsp minced)
2 tsp sriracha
½ tsp red pepper flakes crushed
½ tsp ginger freshly grated
1-2 tsp sesame oil for sautéing
4-8 corn tortillas (see notes)
2-3 TBSP green onion chopped, for topping
sesame seeds to taste, for topping

COOL CUCUMBER SLAW

1/4-1/2 cup carrot shredded
1//4 English cucumber sliced paper thin
⅓ bell pepper (diced or sliced)
2 TBSP rice vinegar
honey to taste

Instructions

Cup of Yum

Clean and peel shrimp, defrosting if using frozen. Lately we've been buying frozen, cleaned, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
In a small bowl, whisk together sweet chili sauce, soy sauce, minced garlic, Sriracha, red pepper flakes, and ginger. Set aside.
For the slaw, slice cucumbers paper-thin using a sharpened knife or mandolin. (I use the slicer on my oxo grater set). Combine with shredded carrots and bell pepper and toss with seasoned rice vinegar and honey, to taste.
Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on one side for about 2 minutes, reduce heat to low, stir in your sauce, and continue to simmer until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
OPTIONAL: Want a thicker, stickier sauce on your shrimp? Do what the restaurants do and whisk 1 tsp of cornstarch into 1 TBSP cold water. This can be whisked into your sauce to thicken it.
Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat! Want them whole instead? Go for it, yo!
Line your corn tortillas with your saucy shrimp and top with slaw. Double up on corn tortillas if desired to prevent breakage (see notes)
Dig in while they're hot!

Notes

Adjust the number of corn tortillas based on servings and desired taco fullness; doubling up can prevent tearing.
If you don't have sesame oil, substitute with olive, coconut, or avocado oil without compromising flavor.
Use peeled, cleaned shrimp for quicker preparation; frozen shrimp can be thawed and peeled before cooking.
Nutrition information is approximate; adjust ingredients as needed for dietary preferences.

Nutrition Information

Calories 201kcal (10%) Carbohydrates 22g (7%) Protein 20g (40%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 214mg (71%) Sodium 1173mg (49%) Potassium 177mg (4%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 1750IU (35%) Vitamin C 19.5mg (22%) Calcium 150mg (15%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 4 tacos

Amount Per Serving

Calories 201

% Daily Value*

Calories	201kcal	10%
Carbohydrates	22g	7%
Protein	20g	40%
Fat	3g	5%
Saturated Fat	1g	5%
Cholesterol	214mg	71%
Sodium	1173mg	49%
Potassium	177mg	4%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	1750IU	35%
Vitamin C	19.5mg	22%
Calcium	150mg	15%
Iron	2.3mg	13%

* Percent Daily Values are based on a 2,000 calorie diet.