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Bang Bang Shrimp Tacos
Recipe

18 INGREDIENTS • 6 STEPS • 25MINS

Bang Bang Shrimp Tacos

5.0
1 rating
These bang bang shrimp tacos are so full of flavor and will be a huge hit with your partner!
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Bang Bang Shrimp Tacos
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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.
http://jeanieandluluskitchen.com/
These bang bang shrimp tacos are so full of flavor and will be a huge hit with your partner!
25MINS
Total Time
$2.91
Cost Per Serving
Ingredients
Servings
8
us / metric
Red Onion
1
Red Onion, peeled, thinly sliced
Cucumber
1
Cucumber, peeled
grated on the largest holes of the box grater
Carrot
1
Carrot, peeled
grated on the largest holes of the box grater
Lime
1
Lime, zested, juiced
Asian Slaw
Soy Sauce
as needed
Salt
1 pinch
Bang Bang Sauce
Egg
1
Egg, separated
yolk only
Sriracha
2 tsp
Salt
as needed
Dijon Mustard
as needed
Dijon Mustard
Canola Oil
1 cup
Canola Oil
Assembly
Coconut Oil
2 Tbsp
Coconut Oil
Shrimp
2 lb
Shrimp, peeled, deveined
tails removed
Salt
1 pinch
Chili Powder
1 pinch
Chili Powder
Nutrition Per Serving
VIEW ALL
Calories
420
Fat
33.4 g
Protein
24.4 g
Carbs
7.0 g
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Bang Bang Shrimp Tacos
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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.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
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 (as needed). 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 (as needed). 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 Tbsp), Sriracha (2 tsp), Salt (as needed), Chinese Five Spice Powder (as needed), and Dijon Mustard (as needed).
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!
Tags
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Dairy-Free
American
Asian
Microwave
Quick & Easy
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