Asian Shrimp Tacos
These Asian Shrimp Tacos are packed with flavor…but they’re easy enough to make on a weeknight!
Does anyone else feel like life is a little crazy right now? I seriously have no idea where the hours have gone lately! I know I wake up early and head to the gym, but then the next thing I know it’s time to stop and make dinner. As a food blogger, I’m pretty lucky in that we almost always have some sort of food around for dinner.
But with the holidays approaching, I have been doing a lot of baking…and as fun as it sounds, I don’t think Double Chocolate Peanut Butter Cup Brownies would make a good dinner. So when Campbell’s asked me to create a simple, weeknight meal using their new Skillet Sauces, I couldn’t wait to get started.
After a little bit of brainstorming, I landed on these Asian Shrimp Tacos…and wow, am I glad I did. These tasty tacos are easy enough to be a weeknight meal, but they’re still packed with loads of flavor!
Tacos are one of my favorite week-night meals. I almost always have a variety of fillings and toppings around, so it’s usually not too hard to pull off a quick taco night. But, sometimes I’m in the mood to be a bit more creative. My mind starts racing with all of the delicious flavors of tacos I could create…but those ideas always require time. Time which somehow escapes me every single day.
That’s why I was glad I had the chance to use Campbell’s Skillet Sauces for this meal. I went with the Toasted Sesame with Garlic and Ginger because I’ve been craving Asian food lately. (Campbell’s has a whole line of other skillet and slow-cooker sauces, including Marsala, Scampi, and more. Check out the other flavors here.)
I used shrimp for these tacos, but you could just as easily use chicken. You could even go vegetarian by using broccoli, mushrooms, peppers and onions. For these Asian Shrimp Tacos, I made a quick topping using fresh cilantro, dry-roasted peanuts, red onion, and chow mein noodles. (The chow mein noodles add a great crunch.) Finish the tacos off with a squeeze of fresh lime, and you’ve got a gourmet-tasting meal that only takes about 15 minutes to make!
Asian Shrimp Tacos
- ½ cup dry-roasted peanuts coarsely chopped
- ½ cup fresh cilantro chopped
- ½ cup chow mein noodles
- 2 Tbsp diced red onions
- 16 oz. medium shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 package Campbell's Toasted Sesame Skillet Sauce
- 1 can whole baby sweet corn drained and chopped into 1/2" pieces
- 8 8" flour tortillas
- 1 lime cut into wedges (for garnish)
- In a medium bowl, combine the peanuts, cilantro, chow mein noodles, and red onion. Stir until well combined. Set aside.
- In a large skillet over medium heat, add the olive oil and shrimp; saute until shrimp are fully cooked (about 3-4 minutes).
- Add the Toasted Sesame Skillet Sauce and baby corn to the skillet; continue cooking until mixture begins to simmer (about 3 minutes).
- Assemble tacos by using a slotted spoon to place the shrimp and baby corn mixture on top of each tortilla. Top with cilantro topping and finish with a squeeze of lime. Serve hot.
This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed!
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Another good idea…sauce already made. I like to cheat when I cook.
Do the sauces have to be refrigerated before opening, or can I just stick them on the shelf in the pantry?
Hey SueAnn! Yup…this one is perfect for weeknights since the sauce is already made. And the sauces don’t need to be refrigerated at all. Just keep ’em on the shelf and put em straight in the pan. They also make some other flavors that I think will go great for Mexican enchilada/burrito night.