Sweet & Hot Shrimp Tacos with Cherry Ginger Glaze

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.9
  • Total Fat: 4.6 g
  • Cholesterol: 95.8 mg
  • Sodium: 317.6 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 17.4 g

View full nutritional breakdown of Sweet & Hot Shrimp Tacos with Cherry Ginger Glaze calories by ingredient
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Adapted from Clean Eating Magazine. Absolutely mouth-watering. Adapted from Clean Eating Magazine. Absolutely mouth-watering.
Number of Servings: 4


    1 cup pitted sweet cherries (fresh or frozen)
    1 to 2 jalapeno peppers
    1 2-inch piece of ginger, peeled and coarsely chopped
    3 tbsp raw honey
    36 raw large shrimp, peeled, and with tails removed
    1/4 tsp sea salt
    1/2 tbsp olive oil
    8 corn tortillas
    1 small head radicchio, thinly sliced
    4 large carrots, peeled and grated
    3 tbsp cilantro, chopped
    Lime wedges for garnish


Makes 4, 2-taco servings.

Preheat oven to 400.

1) Pit cherries. Peel and chop ginger. Chop Jalapeno. Peel Shrimp. Set shrimp aside in bowl, and combine the other three ingredients in a blender.

2) Place cherries, jalapeno, ginger, and honey in a blender or mini chopper, with 1/4 cup water. Blend until smooth.

3) Slice radicchio and peel and grate carrots. Chop cilantro. Place these in bowl, mix together, and set aside.

4) Season shrimp with salt. Heat a large skilled over high heat. Add olive oil and shrimp and cook for 2-3 minutes, turning occasionally, until shrimp are pink on the outside but not yet cooked through. Reduce heat to medium and add cherry mixture. Simmer for about 2 minutes, until sauce reduces slightly and shrimp are cooked through.

5) Warm corn tortillas in oven for 2-3 minutes each. Remove, and promptly divide radicchio mixture evenly among the 8 tortillas, and top with 4-5 shrimp and some of the cherry sauce. Serve with lime wedge on side.

Tip: If cooking for less than four, wait to heat the extra taco shells right before serving the leftovers.

Number of Servings: 4

Recipe submitted by SparkPeople user GRADXY.

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