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RECIPE
18 INGREDIENTS6 STEPS25MIN

Bang Bang Shrimp Tacos

5.0
1 Ratings

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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.
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These bang bang shrimp tacos are so full of flavor and will be a huge hit with your partner!
25MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
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
Egg , separated
yolk only
1 Tbsp
Rice Vinegar
1/2 Tbsp
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

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Nutrition Per Serving

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CALORIES
421
FAT
33.3 g
PROTEIN
24.5 g
CARBS
7.2 g

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 teaspoon). 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 Egg (1), Rice Vinegar (1 tablespoon), Sriracha (1 1/2 teaspoon), Salt (1/2 teaspoon), Chinese Five Spice Powder (1/2 teaspoon), and Dijon Mustard (1/2 teaspoon).
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 tablespoon) in a large skillet over medium high heat.
Step 5
Cook the Shrimp (2 pound) 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 Tortilla (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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Nutrition Per Serving
Calories
421
% Daily Value*
Fat
33.3 g
43%
Saturated Fat
5.5 g
28%
Trans Fat
0.1 g
--
Cholesterol
205.4 mg
68%
Carbohydrates
7.2 g
3%
Fiber
1.2 g
4%
Sugars
2.6 g
--
Protein
24.5 g
49%
Sodium
367.3 mg
16%
Vitamin D
0.1 µg
0%
Calcium
106.6 mg
8%
Iron
1.2 mg
7%
Potassium
415.7 mg
9%
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