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Grilled Curry Shrimp Soft Tacos Recipe

Ingredients

  • Grilled Curry Shrimp Soft Tacos Recipe1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) lime juice
  • 1 tbsp (15 mL) ketchup
  • 2 tsp (10 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) curry powder
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch allspice
  • 1 lb (454 g) raw jumbo shrimp, (size 21 to 30), peeled and deveined
  • 2 sweet red peppers, quartered
  • 2 sweet yellow peppers, quartered
  • 1 onion, cut in 1/2-inch thick rings
  • 1 jalapeño pepper, seeded
  • 8 whole grain flour tortillas, (6 inches/15 cm)

Directions

  1. In large bowl, whisk together 3 tbsp of the olive oil, 2 tbsp of the lime juice, ketchup, soy sauce, curry powder, garlic, half each of the salt and pepper, and the allspice. Add shrimp and toss to coat; set aside.
  2. Brush red and yellow peppers and onion with 1 tbsp of the remaining olive oil. Place on greased grill over medium-high heat; close lid and grill, turning once, until charred
  3. and tender, 10 to 12 minutes. Cut into chunks.
  4. In food processor, coarsely chop grilled vegetables and jalapeño pepper; transfer to large bowl. Add remaining olive oil, lime juice, salt and pepper; toss to combine. Set salsa aside.
  5. Add shrimp to grill over medium-high heat; close lid and grill, turning once, until shrimp are pink, 4 to 5 minutes. Divide shrimp and salsa among tortillas.

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