Teriyaki Shrimp Wonton Tacos
Teriyaki Shrimp Wonton Tacos. Lots of teriyaki sauce on these spicy sweet tacos. Grilled teriyaki shrimp with crispy teriyaki brussels sprouts and green pepper on top of crispy fried wonton wrappers. Finally topped with a limey teriyaki Crema. The more teriyaki sauce the better am I right?! Every bite is super saucy a little sweet, a little spicy, a little limey. So so good for a middle of the week dinner !!
So everyone could use a little wonton, asian-flared taco in their life, you know?! These are super delicious and fun. And you want to know why?! They are super different. It’s not everyday you see a teriyaki shrimp and brussels sprout taco. Mostly because when people think tacos, they think Mexican style. And this is far from it which is why I love this dish so much.
Super saucy, a little tangy, definitely sweet with a little bit of spicy. There’s nothing not to love because every bite of these tacos is bursting with flavor. Crispy fried wonton wrappers layered with teriyaki brussels sprouts AND grilled teriyaki shrimp. Sprinkled with green bell pepper and drizzled with teriyaki Crema?! It’s teriyaki overload, but I cannot complain about an overabundance of teriyaki sauce. Because you guys probably know by now that I am a BIG sauce girl.
Tonight I am at the beach which is unusual for me on a Wednesday !! But I am not going to lie I like the spontaneous change up. I actually came down last night, so it is just me and my brother. And since he has a new found love for teriyaki shrimp, I was inspired to do a recipe with that. And it did not disappoint. And best part about tonight? It’s almost the weekend and not just any weekend…4th of July weekend. I am so excited to be taking some time off from work and enjoying the holiday….but don’t worry I will not forget about Daniela’s Dish and sharing all our amazing eats with you guys !!
Ingredients
1 pound shrimp; peeled and deveined
2 tablespoons sesame oil
1 cup soy sauce
1/2 cup honey
6 tablespoons rice vinegar
1 pound brussels sprouts; shredded or halved
1 green bell pepper; diced
wonton wrappers
1 cup canola oil for frying
For the Teriyaki Aioli
1 cup sour cream
1 tablespoon teriyaki sauce
juice of 1/2 a lime
black pepper flakes
Directions
To make the sauce. Combine the soy sauce, honey, rice vinegar, and 2 tablespoons of sesame oil. Whisk to combine and set aside.
Marinate the shrimp in 1/2 a cup of the teriyaki sauce. Heat the grill to medium high heat. Grill the shrimp 4 - 5 minutes per side or until cooked through.
Preheat the oven to 400 degrees. Toss the brussels sprouts with the remaining teriyaki sauce, reserving 1 tablespoon. Sprinkle with black pepper. Transfer to the oven and cook for 20 - 25 minutes. Remove from oven and set aside.
Heat the canola oil in a medium skillet until very hot. Fry one wrapper at a time until golden on one side. Flip over and fry for an additional 10 seconds.
Make the Teriyaki Crema. In a small bowl, add the sour cream, remaining tablespoon of teriyaki sauce, lime juice, and black pepper. Stir to combine.
Assemble the tacos. Layer the wonton wrapper with the brussels sprouts, shrimp, and green pepper. Drizzle with Teriyaki Crema and serve.
