Cajun Butter Shrimp Tacos




3 tbsp. low-sodium soy sauce

2 tbsp. lightly packed brown sugar 

2 tbsp. bourbon

1 tbsp. whole-grain mustard

1 tsp. Cajun seasoning

1 clove garlic, minced

1/2 tsp. fresh thyme leaves

Red pepper flakes

1/4 c. butter 

1 lb. shrimp, peeled and deveined

1 green onion, chopped

4 tortillas, warmed, for serving


2 tbsp. olive oil

1 tbsp. fresh lime juice

1/2 c. shredded red cabbage

1/2 c. shredded green cabbage

1/4 c. shredded carrot

1/4 c. freshly chopped cilantro

1/4 red onion, thinly sliced

1 green onion, chopped

Kosher salt


In a small bowl, whisk together soy sauce, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and a large pinch red pepper flakes. 

In a large skillet, heat 2 tablespoons of the butter over medium-high. Add the shrimp and cook, tossing once, until golden on both sides, about 3 minutes. Add the remaining 2 tablespoons of butter and pour the soy sauce mixture into the skillet. Cook, tossing, until the shrimp are coated in sauce and sauce it thickened, 2 minutes more

Remove skillet from heat and add green onion.

Make the cabbage slaw, in a medium bowl, whisk together the olive oil and lime juice. Add the cabbages, carrot, cilantro, red onion, and scallion and toss to coat. Season with salt.

Serve shrimp in flour tortillas topped with slaw.