Kung Pao Shrimp Taco

Kung Pao Shrimp Tacos

After seeing a bunch of tacos on the internet I was craving a taco. That’s how it usually goes am-I-right? I planned on making some smoked pork tacos for my friends on Sunday, but I was craving so hard that I needed a quick Saturday lunch fix. I wanted something a bit lighter so I whipped up these shrimp tacos in a half hour flat. It quelled the taco pangs for at least a few hours. But taco pangs never truly go away do they?

Cabbage, cucumber, and carrot make the slaw.  Add fish sauce, honey, and sesame oil.
The shrimp are cooked with carrot, celery, chile, soy sauce, shaoxing wine, scallion, and peanut. We don’t need a gloopy cornstarch situation today.  Keeping it light.
Wow these tacos are great!  Easy and quick to make, and super refreshing and light.
The fish sauce and cucumber in the slaw give it more of a Vietnamese twist than you normally would get from straight kung pao.
And of course serving it in taco shells instead of with rice is a unique way to enjoy the classic dish.
This is a smaller recipe than I normally make, it only makes 6 smallish tacos and serves 2 people.

Kung Pao Shrimp Tacos

Spicy shrimp tacos with a cooling cabbage and cucumber slaw.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Mash-Up, Spicy, Taco
Servings: 2 people


  • 1 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup shredded cucumber
  • 1 tablespoons fish sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrot
  • 1/2 pound shrimp 41-50 size, cleaned
  • 1 clove garlic
  • 2 teaspoons minced ginger
  • 2 tablespoons shaoxing cooking wine
  • 2 tablespoons soy sauce tamari for gluten free
  • 1 tablespoon honey
  • 1 teaspoon chile flake
  • 2 tablespoons chopped scallions plus more for garnish
  • 2 tablespoons chopped peanuts plus more for garnish
  • 6 corn tortillas


  • Mix the slaw ingredients and allow to chill while making the rest of the recipe.
  • Add the sesame oil to a frying pan on medium heat and add the celery and carrot. Cook about 5 minutes.
  • Add in the shrimp garlic and ginger and cook 5 minutes stirring often.
  • Add in the shaoxing wine, soy sauce, honey, and chile flake and cook 2 minutes. remove from heat and stir in the peanuts and scallions.
  • Meanwhile, heat up the taco shells in a hot dry frying pan.
  • To build your tacos, first add the shrimp, then some slaw on top. Add more peanuts and scallions to finish it off.

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