This Grilled Shrimp Mini Tacos with Ginger-Soy Dressing recipe is sponsored by Kikkoman®. Thank you for supporting the brands that Savoir Faire collaborates with, so I can keep creating and sharing fun, colorful and recipes that are fun, colorful, and delicious.
I’ve been wanting to make a salad drenched in a fresh ginger and soy sauce dressing for a while.
So when Kikkoman came calling and asked me to create a recipe for an appetizer with an oriental ingredient, my mind immediately went to soy sauce.
I wanted to add a Latin twist so these grilled shrimp mini tacos topped with my homemade ginger soy dressing, hit me!
Why “mini,” you ask? Well, it’s because I love the miniature versions of food, which are as adorable as they are delicious apetizers. They also work perfectly for kids who are picky about their food (like my son Tomás).
My mini tacos were a success in the first place simply because my kids loved them so much.
Success with my kids aside, I loved the crunchy texture of corn tortillas and their characteristic flavor. Same thing with the fresh crisp that lettuce has. Combine these with a spicy touch of ginger that, when mixed with soy sauce, gives the dish an original touch.
The cherry on top are of ourse the shrimp, grilled to perfection with just a little bit of olive oil and minced garlic to help the process along and add flavor.
And they took off, as if they had wings! I’m completely serious. Now, I have enough of this delicious ginger-soy dressing for several salads.
I hope you enjoy my grilled shrimp mini tacos!
Grilled Shrimp Mini Tacos With Ginger-Soy Sauce Dressing
Ingredients
- For the ginger-soy sauce dressing
- ½ cup of carrots chopped and boiled in 1/2 cup of water
- 2 tablespoons of fresh ginger skinned and cut in small chunks
- 1 tablespoon of brown sugar
- 2 tablespoons of Kikkoman soy sauce
- 3 tablespoons of white balsamic vinegar
- 3 tablespoons of extra virgin olive oil
- 3 garlic cloves minced
- For the tacos
- 24 yellow corn tortillas cut into 2-inch circles approx. 5 centimeters
- 24 shrimp marinated in 2 tablespoons of olive oil with 3 garlic cloves minced
- 4 cups of lettuce leaves washed and dried
Instructions
- Pour all the dressing ingredients into a blender, including the liquid in which the carrot was cooked.
- Blend at high speed until a homogenous sauce is formed. Set aside.
- Preheat the oven to 350ËšF.
- Put each mini tortilla in a small glass containers and microwave for 30 seconds. Wait 20 seconds before taking them out of the containers, being careful to keep their form, and put them in the oven to toast for 5 minutes.
- Heat a small grill (I used a sandwich-panini one).
- Place the shrimp on the grill and cook until golden brown, or about 5 minutes.
- Put the lettuce in a bowl and add abundant dressing. Mix well.
- Assemble the tacos by putting some lettuce on each tortilla shell, followed by a single shrimp.
- Serve with additional dressing.
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