Curry Shrimp Tacos with Sweet Chili Mayo & Roasted Potatoes

Curry Shrimp Tacos

with Sweet Chili Mayo & Roasted Potatoes

35 MIN
2 Servings
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From the Test Kitchen

These zesty tacos feature shrimp coated in bold vadouvan curry powder, bell pepper glazed in mirin and ponzu, and roasted peanuts for added crunch. A hearty side of roasted potato wedges rounds out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Curry Shrimp Tacos with Sweet Chili Mayo & Roasted Potatoes
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 tsps Vadouvan Curry Powder
  • 4 Flour Tortillas
  • ¼ cup Mayonnaise
  • 3 Tbsps Sweet Chili Sauce
  • 1 Persian Cucumber
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • ¾ lb Potatoes
  • 1 Lime
  • 1 Tbsp Vegetarian Ponzu Sauce
  • 3 Tbsps Roasted Peanuts
  • 1 Bell Pepper
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the peanuts. Thinly slice the cucumber into rounds. Quarter the lime. In a bowl, combine the sliced cucumber and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the mayonnaise and sweet chili sauce; season with salt and pepper.

Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with the curry powder and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

Cook & glaze the pepper
4 Cook & glaze the pepper

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter) and mirin. Cook, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat.

Finish & serve your dish
5 Finish & serve your dish

If you prefer to use the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, sweet chili mayo, cooked shrimp, glazed pepper, dressed cucumber (discarding any liquid), and chopped peanuts. Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the peanuts. Thinly slice the cucumber into rounds. Quarter the lime. In a bowl, combine the sliced cucumber and the juice of 2 lime wedges; season with salt and pepper. In a separate bowl, combine the mayonnaise and sweet chili sauce; season with salt and pepper.

Prepare the remaining ingredients
Cook the shrimp
3 Cook the shrimp

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with the curry powder and stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a bowl. Wipe out the pan.

4 Cook & glaze the pepper

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the ponzu sauce (carefully, as the liquid may splatter) and mirin. Cook, stirring frequently, 1 to 2 minutes, or until coated. Turn off the heat.

Cook & glaze the pepper
Finish & serve your dish
5 Finish & serve your dish

If you prefer to use the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, sweet chili mayo, cooked shrimp, glazed pepper, dressed cucumber (discarding any liquid), and chopped peanuts. Serve the tacos with the roasted potatoes and remaining lime wedges on the side. Enjoy!

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