Kung Pao Shrimp Tacos with Jalapeño Sauce

Quick and healthy Kung Pao Shrimp Tacos with Jalapeño Sauce that are so flavorful! Spicy shrimp in a sweet and savory sauce, fresh crunchy veggies, and warm corn tortillas that make for the perfect weeknight dinner. These flavorful tacos come together in just 35 minutes and are gluten-free and dairy-free! Once you top them with the creamy jalapeño sauce, they're irresistibly tasty!

Course Dinner, Main Course

Cuisine American, Asian, Mexican

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 363kcal

Author Christine McMichael

Equipment

Blender

Ingredients

Shrimp Marinade

1 pound medium raw shrimp
1 Tablespoon soy sauce or coconut aminos
1 teaspoon sesame oil

Kung Pao Sauce

1 Tablespoon olive oil
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
1 Tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper optional

Vegetables

10 mini bell peppers sliced
1/3 cup diced green onion

Creamy Jalapeño Sauce

1/2 cup raw cashews
1/2 large jalapeño with seeds and membrane for more spice
1 clove garlic
1/2 teaspoon salt
1/3 cup water
1 Tablespoon lime juice

For Serving

8 medium corn tortillas
2 medium green onions sliced for garnish

Instructions

Combine the shrimp, soy sauce, and sesame oil in a bowl. Marinate the shrimp for about 15 minutes.
Meanwhile, blend the ingredients for the Creamy Jalapeño Sauce in a blender until smooth. Start with 1/3 cup of water and add more as needed to reach desired consistency. Set aside.
Heat the olive oil in a skillet over medium heat.
Add in the shrimp and pan fry for just 1-2 minutes.
Add in the peppers and green onion and continue to cook for 5 minutes.
Meanwhile, whisk together all the ingredients for the kung pao sauce and add it to the pan. Simmer until the sauce has thickened.
Serve the shrimp with corn tortillas, more green onion and drizzled with the jalapeno sauce. Enjoy!

Notes

Storing: Allow the Kung Pao Shrimp to cool completely before storing it in an airtight container. Store the jalapeño sauce separately in an additional airtight container. Refrigerate the ingredients for 2-3 days or freeze for up to 1 month.

Spice it Up: Add more spice with additional red pepper flakes, sliced fresh jalapeño, or a drizzle of sriracha.

Nutrition