Makes 1 ½ cups
¼ cup natural tamarind concentrate (I prefer Laxmi brand)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 to 2 teaspoons cayenne powder, to taste
20 dates (about 4 ½ oz.), pitted and finely chopped
2 teaspoons kosher salt
Makes about 6 cups
4 cups shredded red cabbage
2 cups shredded carrot
¾ cup fresh mint leaves, torn
1/3 cup mashed chipotle in adobo
½ cup mayo
1 tsp Sel de Mer
½ tsp black pepper
Juice of 1 lime
For the tacos:
1 lb. fresh uncooked shrimp, peeled and deveined
2 tablespoons canola oil
1 package corn or flour tortillas
Shrimp Tacos with Spicy Slaw
Make the chaatpati chutney to marinate your shrimp:
In a 2 quart saucepan, bring 4 cups of water to a boil. Add the tamarind concentrate, cumin, coriander, cayenne, dates, and salt, and gently boil over medium heat for 25 to 30 minutes, stirring constantly with a wooden spoon and mashing the dates to create a pulpy mixture. The finished chutney should look like a very loose jam or thick barbecue sauce.
Prepare the coleslaw:
In a large bowl, mix all ingredients until thoroughly combined. Let flavors meld for 10-15 minutes before serving.
For the tacos:
Marinate shrimp in half of cooled chaatpati chutney for 15-20 minutes. In a large sauté pan, heat oil on medium heat and cook the marinated shrimp for about 3 minutes, just until firm (if they curl up tightly that means they’re overcooked).
Warm the tortillas over an open stovetop flame, or in a small sauté pan until heated through (I like a little bit of char on mine!). To assemble, place 3-4 shrimp inside tortilla, then top with desired amount of slaw. I also like to top mine with a dollop of my tomatillo salsa.
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