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Sweet and Sour Shrimp TacosSweet and Sour Shrimp Tacos
Sweet and Sour Shrimp Tacos
Sweet and Sour Shrimp Tacos
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Recipe - The Fresh Grocer - Corporate
SweetandSourShrimpTacos.jpg
Sweet and Sour Shrimp Tacos
Prep Time15 Minutes
Servings1
Cook Time5 Minutes
Calories160
Ingredients
1/4 cup rice wine vinegar
1/4 cup Splenda® Monk Fruit Sweetener
2 tbs sugar-free ketchup
2 tsp low-sodium soy sauce
2 tsp cornstarch
1/2 tsp olive oil
1 lb medium shrimp, peeled and deveined
8 (6-inch) corn tortillas, lightly charred
1 cup shredded purple cabbage
1/4 cup crumbled queso fresco
1 medium avocado, halved, pitted and thinly sliced
Directions

1. In a small bowl, whisk vinegar, Splenda Monk Fruit Sweetener, ketchup, soy sauce and cornstarch together until combined.

 

2. Heat oil in large skillet or wok over medium-high heat until it just begins to smoke. Add shrimp and cook, stirring occasionally for 1 minute. Stir in vinegar mixture and cook until sauce thickens and shrimp is fully cooked, about 2-3 minutes.

 

3. Top tortillas with cooked shrimp, cabbage, queso fresco and avocado. Serve and enjoy.

 

Nutritional Information
  • 6 g Total Fat
  • 75 mg Cholesterol
  • 440 mg Sodium
  • 10 mg Protein
15 minutes
Prep Time
5 minutes
Cook Time
1
Servings
160
Calories

Shop Ingredients

Makes 1 servings
1/4 cup rice wine vinegar
Bowl & Basket Rice Vinegar, 12.7 fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz, 12.7 Fluid ounce
$3.39$0.27/fl oz
1/4 cup Splenda® Monk Fruit Sweetener
Not Available
2 tbs sugar-free ketchup
Wholesome Pantry Organic Tomato Ketchup, 20 oz
Wholesome Pantry Organic Tomato Ketchup, 20 oz, 20 Ounce
$2.79$0.14/oz
2 tsp low-sodium soy sauce
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz, 10 Fluid ounce
On Sale!
$2.69 was $3.49$0.27/fl oz
2 tsp cornstarch
Davis Corn Starch, 6.5 oz
Davis Corn Starch, 6.5 oz, 6.5 Ounce
$2.49$0.38/oz
1/2 tsp olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1 lb medium shrimp, peeled and deveined
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz, 2 Pound
On Sale! Limit 4
$13.98 was $15.98$6.99/lb
8 (6-inch) corn tortillas, lightly charred
La Banderita White Corn Tortillas, 30 count, 24.9 oz
La Banderita White Corn Tortillas, 30 count, 24.9 oz, 27.5 Ounce
$2.69$0.10/oz
1 cup shredded purple cabbage
Organic Red Cabbage, 1 ct, 3.5 pound
Organic Red Cabbage, 1 ct, 3.5 pound, 3.5 Pound
$6.97 avg/ea$1.99/lb
1/4 cup crumbled queso fresco
Tostitos Medium Queso Blanco Dip, 15 oz
Tostitos Medium Queso Blanco Dip, 15 oz, 15 Ounce
On Sale! Limit 4
$3.00 was $3.99$0.20/oz
1 medium avocado, halved, pitted and thinly sliced
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each, 1 Each
$2.50

Nutritional Information

  • 6 g Total Fat
  • 75 mg Cholesterol
  • 440 mg Sodium
  • 10 mg Protein

Directions

1. In a small bowl, whisk vinegar, Splenda Monk Fruit Sweetener, ketchup, soy sauce and cornstarch together until combined.

 

2. Heat oil in large skillet or wok over medium-high heat until it just begins to smoke. Add shrimp and cook, stirring occasionally for 1 minute. Stir in vinegar mixture and cook until sauce thickens and shrimp is fully cooked, about 2-3 minutes.

 

3. Top tortillas with cooked shrimp, cabbage, queso fresco and avocado. Serve and enjoy.