Ingredients Jump to Instructions ↓

  1. 1/2 lb medium size uncooked shrimp

  2. 2-1/2 Tbsp butter

  3. 2 large cloves of garlic

  4. 3/4 c &

  5. 1 Tbsp Coconut milk

  6. 1/4 c creamy peanut butter

  7. 1 Tbsp water

  8. 1/4 tsp garlic powder

  9. 2 Tbsp soy sauce

  10. 2 tsp lemon juice

  11. 2 tsp Roland Mango chili sauce

  12. 6.76 oz. 2 tsp honey

  13. 4 or 5 small (fajita size)flour tortilla's Toppings: bundle of green onions bundle of cilantro bundle of bean sprouts

Instructions Jump to Ingredients ↑

  1. Peel and wash shrimp,cut up each shrimp into 3 pieces Peel two cloves of garlic and smash Melt butter in a saute pan with garlic & add shrimp Cook shrimp on med low heat till pink. Transfer shrimp to a small bowl for later, cover to keep warm. Chop up green onion, cilantro and set aside with bean sprouts Peanut Sauce: Using same pan, on low heat, add coconut milk, peanut butter, water, garlic powder, soy sauce lemon juice, Mango chili sauce and honey. Cook slowly, stir often and if you like it spicier or sweeter add more chili sauce or honey to liking. You want your sauce creamy and a bit thick so you can spread a thin layer on your tortilla. Take your tortilla and roast on your stove burner and when it is done to your liking, spread a thin, warm layer of your peanut sauce on entire tortilla and add about two large spoonfuls of shrimp in line down the middle top with a large portion of cilantro, green onions and bean sprouts. Now fold over and enjoy like a taco. Yummy!


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