Grilled Ponzu Shrimp Tacos

By • August 11, 2011 • 2 Comments

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Author Notes: Fish tacos are a part of seafood festivals and coastal county fairs and while I love the traditional Baja battered and breaded versions of fish and shrimp tacos, I grill ponzu marinated shrimp for my lighter version. Dress the slaw mix with the Asian dressing as well, about 1/4 cup. Dressing inspiration, Mark Bittman’s Ponzu.

Two fantastic food cultures put together.
ibbeachnana

Serves 6-8

Ponzu sauce and shredded slaw

  • 3 tablespoons orange juice
  • 2 tablespoons Sake
  • 1/4 cup fresh lemon juice
  • 5 tablespoons fresh lime juice
  • 5 tablespoons seasoned rice vinegar
  • 3 tablespoons raw sugar
  • 1/3 cup soy sauce
  • 1-2 inch piece kelp (konbu)
  • 2 tablespoons prepared seaweed (Furikake-Nori-Tama)
  • 1 heaping Tablespoon prepared Bonito (FurikakeKatsuo-Mirin)
  • 1/2 head shredded cabbage
  • 1/8th head red cabbage, shredded
  • 1 carrot peeled and shredded
  • 1-2 cup broccoli slaw
  • 2 pounds peeled and deveined shrimp
  1. Mix the cabbages, broccoli slaw, and carrot, cover and refrigerate until ready to dress. Combine remaining ponzu ingredients. Allow to sit several hours, refrigerated. Taste for sweetness and tartness, pull the Konbu out after 2 hours for this particular application. Taste again to see if it needs a little more sugar. Dress slaw just before serving.
  2. Marinate peeled and deveined large shrimp in 1/4 - 1/2 cup Ponzu for about 20 minutes. I grill the shrimp on a very hot grill in a preheated blazing hot grill basket (coat basket with a little oil to prevent sticking), Toss the shrimp in pouring the sauce over, turn shrimp once. Total grilling time for me was 3 ½- 4 minutes. Serve on a large platter with warm grilled tortillas and garnishes of pink chili lime sauce, fresh cilantro, chopped chives, red onion cilantro and lime relish, Pico de gallo, lime wedges, cabbage slaw, jalapenos. San Diego Old Town Margaritas are fantastic with shrimp tacos.

Pink chili lime sauce

  • 1/ 2 cup sour cream
  • 1/2 cup mayo
  • 1-2 adobo chiles finely chopped and some of the adobo sauce
  • 1 teaspoon ketchup or sweet chili sauce
  • 1 key lime, juiced + a little zest
  • salt and pepper to taste
  1. Mix all chili lime sauce ingredients. The chiles can be very hot.
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Tags: shrimp

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about 3 years ago ibbeachnana

My pleasure and so tasty, finished the ponzu with more fresh cabbage slaw yesterday with sushi.

Lorigoldsby

about 3 years ago lorigoldsby

Thanks for a non- fried yummy alternative!