Shrimp Tacos

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Shrimp, peeled and deveined 24 each
Olive oil 50 mL
Unsalted butter 2 tbsp
Garlic cloves, minced 4 each
Lime juice, fresh 100 mL
Avocado, crushed 2 pieces
Tomato, diced 1 each
Red onion, julienned 1 each
Club House Ginger, Ground 20 g
Cider vinegar 1/2 cup
Water 1/2 cup
Sugar 1 tbsp
Club House Sea Salt, French Mediterranean 1 tbsp
Green onion 2 pieces
Cilantro 1/4 bunch
Bean sprouts 50 g
Jalapeno 1 piece
Red Chilli 1 piece
Sour cream 4 tbsp
Thai Kitchen Coconut Milk 1 can
Corn tortillas 8 each
Club House Piri Piri 10 g
Thai Kitchen Red Curry Paste 20 g


This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.

For the Shrimp Tacos: Marinate the shrimp in the garlic, jalapeno, olive oil Club House Ginger and Club House Piri Piri Seasoning. Make the guacamole by combining avocado, tomato, lime juice, and green onion. Bring water, vinegar, sugar, and Club House Sea Salt, French Mediterranean to a boil and pour over julienned onions to pickle them. Allow to cool Make a paste with the Thai Kitchen Red Curry Paste and Thai Kitchen Coconut Milk. Dip the shrimp in the paste and fry in the butter.

For Serving: Toast the corn tortillas on a grill or in an oven until warm and pliable. Arrange the guacamole and shrimp on the tortillas and top with pickled onions, red chili, sour cream, bean sprouts and cilantro.

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