Bang Bang Shrimp Tacos

Recipe

18 INGREDIENTS • 6 STEPS • 25MINS

Bang Bang Shrimp Tacos

5

1 rating

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

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/

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

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

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

8

Small Flour Tortillas

Nutrition Per Serving

VIEW ALL

Calories

420

Fat

33.4 g

Protein

24.4 g

Carbs

7.0 g

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 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 (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 Egg (1), Rice Vinegar (1 Tbsp), Sriracha (1/2 Tbsp), 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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