Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos a copycat Bonefish Grill recipe made with tasty Bang Bang Sauce, crispy shrimp, and a cabbage cilantro lime coleslaw.
Ingredients
For the Slaw:
- 1 ½ cups green cabbage chopped
- 1 ½ cups red cabbage chopped
- 2 green onions thinly sliced
- ¼ cup cilantro chopped
- ¼ cup Greek yogurt or sour cream
- ¼ cup mayonnaise see note 1 below
- 2 Tablespoons fresh squeezed lime juice about 1 large lime or 2 small
- 1 ½ teaspoons minced garlic
- ½ teaspoon salt
For the Sauce:
- ½ cup mayonnaise See note 2
- ¼ cup sweet Thai chili sauce our favorite is Mae Ploy, but any will work!
- 2-4 teaspoons sriracha see note 3 below.
- 1 teaspoons rice vinegar lime juice works as a great substitution here
- salt optional, to taste
For the Shrimp:
- 1 lb large shrimp thawed, raw, deveined and detailed
- 3 Tablespoons corn starch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 Tablespoons avocado or cooking oil divided
- 12 corn tortillas
Instructions
- We recommend you make the slaw first, followed by the bang bang sauce then the shrimp.
For the Slaw:
- Whisk together the Greek yogurt, mayo, lime juice, garlic and salt. Add the green cabbage, red cabbage, green onions and chopped cilantro and stir to combine. Place covered in the refrigerator. The slaw is fine to be made right before serving, but if you make it an hour or 2 beforehand the flavors have more time to incorporate and it will be more flavorful.
For the Sauce:
- Whisk together mayonnaise, sweet Thai chili sauce, sriracha, rice vinegar and salt. Set aside in the refrigerator until use. This can be made up to 1 month in advance.
For the Shrimp:
- Heat 2 Tablespoons cooking oil (I used avocado) in a large fry pan over medium high heat. Place corn starch, salt and pepper together in a large ziploc bag. Shake to combine. Add shrimp and shake to combine.
- Test to see if the oil is hot enough by dripping in a couple of drops of water. If they sizzle, it's ready. Place half the coated shrimp onto the pan and cook about 2-3 minutes, then flip over and cook until the corn starch is no longer white, the shrimp is pink and reaches 140° F. Remove the shrimp and place it on a paper towel lined plate. Add the rest of the oil, give it a minute to heat up and cook the rest of the shrimp.
Assemble the tacos:
- Warm the tortillas if desired, then place the slaw followed by the shrimp on the tortillas. Drizzle bang bang sauce on top and top with more cilantro and green onions, if desired. Serve immediately and enjoy!
Video
Notes
- Any combination of plain Greek yogurt, sour cream and mayonnaise will work here. You just need ½ cup total.
- Feel free to substitute up to half of the mayo with plain Greek yogurt, if desired.
- If you are sensitive to spicy foods, we recommend starting with 2 teaspoons and adding from there. If you love spice, you might need more like 5 teaspoons sriracha. Just be careful not to get so much you drown out the other flavors.
- We recommend using the Mae Ploy brand of sweet Thai chili sauce, but any will work great!
Nutrition
Serving: 2tacosCalories: 406kcalCarbohydrates: 31gProtein: 20gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 134mgSodium: 1486mgPotassium: 446mgFiber: 4gSugar: 3gVitamin A: 374IUVitamin C: 21mgCalcium: 129mgIron: 2mg
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