Bang Bang Shrimp Tacos

18 INGREDIENTS • 6 STEPS • 25MINS

Bang Bang Shrimp Tacos

Recipe

5.0

1 rating

These bang bang shrimp tacos are so full of flavor and will be a huge hit with your partner!

Love This Recipe?

Bang Bang Shrimp Tacos

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These bang bang shrimp tacos are so full of flavor and will be a huge hit with your partner!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

25MINS

Total Time

$2.91

Cost Per Serving

Ingredients

Servings

8

us / metric

1

Red Onion, peeled, thinly sliced

1

Cucumber, peeled

grated on the largest holes of the box grater

1

Carrot, peeled

grated on the largest holes of the box grater

1

Lime, zested, juiced

Asian Slaw

1/2 tsp

1 pinch

Bang Bang Sauce

1

Sponsored

Eggland's Best Classic Egg, separated

yolk only

1 Tbsp

1 tsp

1/2 tsp

1/2 tsp

Chinese Five Spice Powder

1/2 tsp

Dijon Mustard

1 cup

Canola Oil

Assembly

2 Tbsp

Coconut Oil

2 lb

Shrimp, peeled, deveined

tails removed

1 pinch

1 pinch

Chili Powder

8

Small Flour Tortillas

Nutrition Per Serving

VIEW ALL

Calories

420

Fat

33.4 g

Protein

24.4 g

Carbs

7.0 g

Love This Recipe?

Bang Bang Shrimp Tacos

Save

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

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step 1

First, prepare the Asian Slaw. Combine the sliced Red Onion (1), Carrot (1), Cucumber (1), Salt (1 pinch), zest and lime of the Lime (1), and Soy Sauce (1/2 tsp). Stir them together thoroughly and set it aside. Let the flavors all marinate together and marry while you prepare the sauce and shrimp.

step 1 First, prepare the Asian Slaw. Combine the sliced Red Onion (1), Carrot (1), Cucumber (1), Salt (1 pinch), zest and lime of the Lime (1), and Soy Sauce (1/2 tsp). Stir them together thoroughly and set it aside. Let the flavors all marinate together and marry while you prepare the sauce and shrimp.

step 2

Wrap the bottom of a mixing bowl in a cold, wet towel. This is going to help the sauce emulsify together. In that bowl combine the yolk of the Eggland's Best Classic Egg (1), Rice Vinegar (1 Tbsp), Sriracha (1 tsp), Salt (1/2 tsp), Chinese Five Spice Powder (1/2 tsp), and Dijon Mustard (1/2 tsp).

step 3

Whisk it all together thoroughly. While you are still whisking, slowly pour all of the Canola Oil (1 cup) in and let it emulsify together into a gorgeous mayo sauce.

step 3 Whisk it all together thoroughly. While you are still whisking, slowly pour all of the Canola Oil (1 cup) in and let it emulsify together into a gorgeous mayo sauce.

step 4

The last component to prepare is the Shrimp. Heat the Coconut Oil (2 Tbsp) in a large skillet over medium high heat.

step 5

Cook the Shrimp (2 lb) in the oil just until they are pink and opaque on both sides. It should take about 4-5 minutes. While they cook, season them with the Salt (1 pinch) and Chili Powder (1 pinch) powder. Take the pan off of the heat.

step 5 Cook the Shrimp (2 lb) in the oil just until they are pink and opaque on both sides. It should take about 4-5 minutes. While they cook, season them with the Salt (1 pinch) and Chili Powder (1 pinch) powder. Take the pan off of the heat.

step 6

Assemble the tacos by warming the Small Flour Tortillas (8) for 10-15 seconds on a plate in the microwave. Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of bang bang sauce over the hot shrimp. Top them with a nice big scoop of the Asian slaw. Serve them immediately and enjoy!

step 6 Assemble the tacos by warming the Small Flour Tortillas (8) for 10-15 seconds on a plate in the microwave. Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of bang bang sauce over the hot shrimp. Top them with a nice big scoop of the Asian slaw. Serve them immediately and enjoy!

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