Grilled Ponzu Shrimp Tacos

  1. Mix the cabbages, broccoli slaw, and carrot, cover and refrigerate until ready to dress. Combine remaining ponzu ingredients. Allow to sit several hours, refrigerated. Taste for sweetness and tartness, pull the Konbu out after 2 hours for this particular application. Taste again to see if it needs a little more sugar. Dress slaw just before serving.
  2. Marinate peeled and deveined large shrimp in 1/4 - 1/2 cup Ponzu for about 20 minutes. I grill the shrimp on a very hot grill in a preheated blazing hot grill basket (coat basket with a little oil to prevent sticking), Toss the shrimp in pouring the sauce over, turn shrimp once. Total grilling time for me was 3 1/2- 4 minutes. Serve on a large platter with warm grilled tortillas and garnishes of pink chili lime sauce, fresh cilantro, chopped chives, red onion cilantro and lime relish, Pico de gallo, lime wedges, cabbage slaw, jalapenos. San Diego Old Town Margaritas are fantastic with shrimp tacos.
  3. Mix all chili lime sauce ingredients. The chiles can be very hot.

ponzu sauce, orange juice, sake, lemon juice, lime juice, rice vinegar, sugar, soy sauce, kelp, cabbage, red cabbage, carrot, broccoli slaw, shrimp, lime sauce, sour cream, mayo, sauce, ketchup, lime, salt

Taken from food52.com/recipes/13875-grilled-ponzu-shrimp-tacos (may not work)

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