Description
The BEST bang bang shrimp taco recipe! Delicious, crispy shrimp with a classic bang bang sauce + cilantro lime slaw!
Ingredients
Scale
Bang Bang Shrimp Sauce:
- 1 cup mayo
- 1 teaspoon chili garlic sauce (sub Sriracha)
- 2 tablespoons Thai sweet chili sauce
Bang Bang Shrimp:
- avocado oil (to fill cast iron skillet 1/2-1 inch or so)
- 1 pound large shrimp, remove shell + tail
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Cilantro Lime Slaw
- 2 cups angel hair slaw
- 2 tablespoon mayo
- 1 tablespoon lime juice
- zest of 1 lime
- 1 teaspoon white vinegar
- pinch of kosher salt
Other Taco Ingredients:
- tortilla of our choice (I used flour street tacos)
- fresh cilantro, chopped
Instructions
- Sauce: Place Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
- Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure your shrimp are fully thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg, and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder.
- Prepare Shrimp: Line up your bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss the shrimp in the cornstarch (fully coat, but shake off excess), then dip in the milk, and finally coat in the panko mixture. Place breaded shrimp on a large plate and repeat until all of the shrimp are prepared.
- Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp to the hot oil and let cook approx. 2-3 minutes total, flipping halfway – or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
- Toss: Once all shrimp have been cooked, Place in a large bowl and toss with 1/2 the Sauce. Reserve the remaining sauce for adding on top of your tacos.
- Slaw: combine Cilantro Lime Slaw ingredients in a small bowl; toss to combine. Taste and add any additional flavors, as desired.
- Build Tacos: Take one tortilla at a time and add some slaw. Top with shrimp and some extra sauce. Garnish with fresh chopped cilantro.
Notes
- Almond Milk + Lemon Juice: you can sub in 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil, if you wish, for frying.
- Storage: these are best enjoyed immediately after cooking as the coating tends to get a little soggy if it sits overnight. Store in an airtight container in the refrigerator for up to 2 days.
- Oven Method: if you don’t want to fry these in oil you can place on a wire rack on a baking sheet and spray with a little olive oil – bake at 375 degrees F for approx. 6-8 minutes or until shrimp are fully cooked – feel free to finish under the broiler for a minute (watch carefully so they don’t burn).
Nutrition
- Serving Size: 1 taco
- Calories: 325
- Sugar: 3 g
- Sodium: 670.2 mg
- Fat: 14.7 g
- Carbohydrates: 32 g
- Protein: 16.5 g
- Cholesterol: 137 mg