Our mouths started watering which is a sure sign we need to make a recipe. We simplified things by serving the shrimp in soft tortillas. Test kitchen-tested, Monica approved. Cook, relax and enjoy!
What you’ll need:
1 clove garlic 2 Tbsp fish sauce fresh cilantro sprigs 12 ounces medium shrimp 2 Persian cucumbers 2 radishes 1 serrano chile 1 lime 4 flour tortillas fresh mint sprigs sugar coarse salt neutral oil, such as safflower or vegetable
microplane or grater baking sheet large skillet
1. Make marinade
Peel garlic and finely grate into a large bowl. Add fish sauce and whisk to combine. Finely chop cilantro stems and add to bowl; set cilantro leaves aside. Add shrimp to fish sauce mixture and toss to combine. Marinate 15 minutes.
2. Make cucumber salad
Thinly slice cucumbers and place in a medium bowl. Thinly slice radishes and serrano (using less or omitting for less heat) and add to bowl . Halve lime and squeeze half over vegetables. Add 1 teaspoon sugar and ¼ teaspoon salt and toss to combine.
3. Warm tortillas
Preheat broiler with rack 6-inches from heating element. Place tortillas on a baking sheet and broil, turning once, until puffed, 2–3 minutes. Wrap in aluminum foil or a dish towel until ready to serve.
- Prep garnishes
Pick mint leaves from stems and add to a bowl with cilantro. Cut remaining half of lime into wedges.
- Cook shrimp
Heat 1 teaspoon oil in a large skillet over medium-high. Remove shrimp from marinade and reserve. Add shrimp to skillet and cook, turning once, until opaque, about 1 minute per side. Add marinade and cook until almost evaporated, 1 more minute.
Fill warm tortillas with shrimp, top with cucumber and radish salad and herbs. Serve with lime wedges. Enjoy!