Lemongrass Basil Shrimp Tacos

Based on a recipe by Saffron Road. About 560 calories per serving (3 tacos per serving). You can use flour tortillas if you prefer them or that's what you have (or even double up with crunchy corn shells inside and taco-size flour tortillas outside). Serve with sides like tomato (or spanish) rice and tortilla chips with salsa. Corn should also work well: either corn on the cob or a mexican corn salad. If you can't find this Saffron Road item at your grocery, try another simmer sauce in a pouch or jar. You can also marinate in a vinegar and oil based dressing, but no more than 30 minutes or the acid will start to make the shrimp mushy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the shrimp and simmer sauce in a bowl and stir together until the shrimp is well-coated. Cover and refrigerate 15 minutes, to overnight.

Step 2

Transfer the shrimp and sauce to a non-stick skillet and heat to medium-high. Cook, stirring occasionally until shrimp is plump, pink, and cooked through, about 8 to 10 minutes. Meanwhile, heat the oil to medium-high in a separate skillet. Add the onion and peppers and cook, stirring occasionally, until onion begins to brown, about 5 - 8 minutes.

Step 3

Prepare tacos by layering desired amount of onions and peppers and shrimp on heated corn tortillas. Serve with fresh chopped cilantro and sour cream.

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