Spicy Asian Orange Ginger Shrimp Tacos
Spicy Asian Orange Ginger Shrimp Tacos
Be sure to use a thick edge baking dish for baking and molding the wonton wrappers for the taco shells. This will allow a wider opening of the shell to hold more filling. This recipe can be served as an appetizer or a main meal. The idea came from a stir fry I had with crunchy chow mein noodles used as a garnish and I thought why not serve the stir fry in a crunchy shell.
Recipe Ingredients:
- Non stick cooking spray
- 8 wonton wrappers
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 pound small shrimp, peeled and deveined
- 1 cup broccoli
- 1 cup Sugar Snap peas
- 1/2 cup water chestnuts
- 2 cups shredded cabbage
- 3/4 cup Orange Ginger Sauce
- 1 (11 ounce) can mandarin oranges, drained
Recipe Steps:
- Preheat oven 375 degrees F.
- Spray wonton wrappers very lightly with non stick cooking spray. Drape wontons over a wide edged baking pan to create a taco shape. Bake for 5 minutes or until golden brown. Set aside.
- Heat a skillet or wok with olive oil over high heat. Sprinkle cayenne pepper seasoning over shrimp. Add shrimp to skillet and cook 3 to 5 minutes or until shrimp is light pink in color. Stir in broccoli, peas and water chestnuts, cabbage and Orange Ginger sauce. Cook 1 to 2 minutes or until hot and sauce is slightly thickened. Remove from heat and add mandarin oranges. Spoon mixture into prepared wontons and serve.
Serving Size: 4
Preparation Time: 30 minutes
Average:
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