I decided to go with an Asian feel for tacos this week. I had pinned a recipe for Sriracha Shrimp Lo Mein from Baker by Nature, and while discussing the weekly meal plan, my husband came up with the idea of making them into tacos. I chose to up the ante by making them into the cutest mini won ton tacos you have ever seen. Okay, that may be an exaggeration, but they are really cute, really spicy and quite delicious. The recipe is simple and quick, and could work for a meal, or as an appetizer.
- 1/2 lb Shrimp
- 1 Medium Zucchini
- 2 Eggs
- 3 Cloves Garlic
- 1 Teaspoon Crushed Red Pepper Flakes
- 1 Tablespoon Butter
- 3 Tablespoons Olive Oil
- Won Ton Wrappers
For the sauce…
- 2 Tablespoons Sriracha
- 2 1/2 Tablespoons Soy Sauce (I used low sodium)
- 1 Teaspoon Sesame Seed Oil
- 1 Tablespoon Brown Sugar
- 3 Green Onions
- 1/2 Cup Cilantro
- 2 Limes
Wash, chop and prep your veggies. Get all of your ingredients out and preheat your oven to 400. Spray some cooking oil on a baking sheet and set aside. You will also need 3 mixing bowls and 2 small plates.
Let’s make the sauce. Simply whisk together the sauce ingredients; Sriracha, soy sauce, sesame seed oil and brown sugar. Next, put your stove to low-medium heat and melt the butter in it. As it melts, stir in the red pepper flakes. Beat the eggs, raise the heat to medium and add them to pan. Once the eggs are done, move them to a plate and set aside.
Add a 1-1/2 tablespoons of olive oil to your pan and add the shrimp. It should only take 2-3 minutes on each side to cook the shrimp. You’re looking for them to be firm and pink. Once they’re done, set them aside on a plate. Turn up the heat to high, and add the olive oil and zucchini. Cook for a good 5 minutes and then add the garlic and cook for another 5 minutes. Now, it’s time to combine everything. Turn the heat down to medium and dump in the eggs, shrimp, and sauce. Toss it all together and mix well.
Move the pan off the burner and grab your baking sheet. Place won ton wrappers on the baking sheet, as many as you can fit. Add a little water to the last mixing bowl. Now, it’s time to add the filling. Put a generous tablespoon of filling on each won ton wrapper. Be sure to put a little of everything in each one.
Once there’s filling in each one, it’s time to close them up. Dip your fingers in the water and bring the two corners together. The water is like glue to keep the taco shape. Do this to all of them and pop them in the oven for about 10 minutes.
Pull them out of the oven, let them cool for a couple minutes and then plate them with lime wedges and a generous sprinkle of green onion and cilantro.
So yummy! I hope you will give this recipe a shot. The recipe made about 20 tacos and I ended up with about 1-1/2 cups of Sriracha shrimp and zucchini, so I put it over rice for lunch today.
Happy Taco Tuesday to you!
3 thoughts on “Taco Tuesday: Sriracha Shrimp Mini Won Ton”
Very interesting & look so good!
This sounds so absolutely amazing! I’m thinking of using chicken since I can’t have shrimp and using your genius technique – probably with some fetamole on the side…
Yes, use chicken…and fetamole?! You’re a genius!