Description
Crispy Bang Bang Shrimp Tacos with creamy, spicy sauce and refreshing slaw. Flavorful and easy!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to your spice preference)
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
- 4 cups shredded cabbage (green or a mix)
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed
- Salt and pepper to taste
- 12 small corn or flour tortillas
- Optional toppings: chopped cilantro, sliced green onions, lime wedges
Instructions
- Pat the shrimp dry with paper towels. Toss the shrimp with cornstarch until evenly coated.
- In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, garlic powder, salt, and pepper. Taste and adjust the sriracha to your liking.
- Heat the vegetable oil in a large skillet over medium-high heat. Carefully add the shrimp to the hot oil in a single layer. Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the fried shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil. While the shrimp are still hot, transfer them to the bowl with the Bang Bang sauce. Toss gently to coat the shrimp evenly with the sauce.
- In a medium bowl, combine the shredded cabbage and shredded carrots.
- In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, and celery seed.
- Pour the dressing over the cabbage and carrots. Toss well to combine, ensuring that all the vegetables are evenly coated. Season with salt and pepper to taste.
- For best results, cover the slaw and refrigerate for at least 30 minutes to allow the flavors to meld.
- Warm the tortillas according to package directions.
- Place a generous spoonful of slaw in the center of each tortilla.
- Top the slaw with a portion of the Bang Bang shrimp.
- Garnish with your favorite toppings, such as chopped cilantro, sliced green onions, and lime wedges.
- Serve the tacos immediately and enjoy!
Notes
- Spice Level: Adjust the amount of sriracha in the Bang Bang sauce to control the spice level.
- Shrimp Size: You can use smaller shrimp if you prefer. Just adjust the cooking time accordingly.
- Tortilla Type: You can use either corn or flour tortillas for these tacos.
- Slaw Variations: Get creative with your slaw! You can add other vegetables, such as red onion, bell peppers, or jicama. You can also use a different type of dressing, such as a vinaigrette or a creamy avocado dressing.
- Air Fryer Option: For a healthier option, you can air fry the shrimp instead of frying them in oil. Preheat your air fryer to 400°F (200°C). Spray the shrimp with cooking spray and air fry for 8-10 minutes, or until golden brown and cooked through, flipping halfway through.
- Make Ahead: You can prepare the Bang Bang sauce and the slaw ahead of time and store them in the refrigerator until you’re ready to assemble the tacos. The shrimp is best cooked fresh, but you can also cook it ahead of time and reheat it gently before assembling the tacos.
- Serving Suggestions: Serve these Bang Bang Shrimp Tacos with a side of rice and beans, or a simple salad. They’re also great as an appetizer for a party or gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes