This weekend I got back from our annual week at the shore, itching to cook something in my own kitchen that wasn’t pizza, hamburgers or cheesesteaks — the trifecta of beach food for us.
I hit the grocery store after unpacking to restock the fridge and get some fresh food in the house. There happened to be shrimp on sale, which inspired me. Shrimp tacos sounded perfect, a light, easy meal.
To spice up the tacos I made a simple homemade peanut sauce using pantry ingredients I had on hand. The sauce came out perfect adding a tasty spiciness to the tacos. Of course I was the only one to actually use it on the tacos but that’s the great thing about a meal like this — everyone can add their own twist. The kids stuck with plain shrimp and the husband used one of the umpteen bottles of hot sauce he has in the fridge — he’s obsessed.
To make the peanut sauce…
- 1 tbsp (16g) natural peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 table (10g) honey
- 1 tsp sriracha sauce (more or less to taste)
Stir all the ingredients together until smooth.
To make the tacos:
- 2 pounds fresh shrimp
- bag of broccoli slaw
- 1 avocado
- bag of soft corn tortillas
For the shrimp I simply boiled them in salted water and then transfered them to an ice bath.
The broccoli slaw was straight out of the bag, the avocado simply sliced and the corn tortillas warmed in a skillet.
To assemble the tacos lay down a bed of broccoli slaw, top with a slice of avocado, 2-3 peeled shrimp, and a drizzle of the peanut sauce.
Easy peasy! And a fabulous, no-stress summer meal.
The best part? I have leftover shrimp in the fridge and a few more ideas brewing.
Here’s my best approximation of calories for 2 tacos as shown above, although, truth be told, I ate 4. They were so good!
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