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Bang Bang Shrimp Tacos

Tacos with spicy, tangy shrimp and cilantro slaw
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 cup flour
  • 3 tbsp corn starch
  • 2 large eggs
  • vegetable or canola oil for frying
  • 1 cup mayo
  • 2 tbsp sriracha
  • 2 tbsp Thai sweet chili sauce
  • salt & pepper to taste
  • flour tortillas
Slaw mix
  • 2 cups red cabbage, sliced
  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 1 tbsp lemon juice about half of a lemon
  • 2 tbsp cilantro, chopped
  • Cajun seasoning to taste I use Old Bay

Method
 

  1. To make the slaw, add mayo, sour cream, cilantro, lemon juice and cajun seasoning to a bowl and mix together. Stir in cabbage and set aside.
  2. In another small bowl, add mayo, sriracha and sweet chili sauce to a bowl and mix thoroughly.
  3. Heat 3 inches of oil to 375 degrees in a deep skillet or pot. In a shallow bowl, mix together flour, cornstarch and a few pinches of salt. In another small bowl, beat eggs.
  4. Lightly season shrimp with salt and pepper. Coat each piece of shrimp in egg, then flour and cornstarch mixture, and place on a plate until all shrimp is coated. Cook shrimp in batches in hot oil, until shrimp is brown and crispy, about 2 minutes. Do not crowd pot. Should take 2 or 3 batches.
  5. Toss shrimp in sauce, and warm tortillas in microwave for about 20 seconds.
  6. Assemble tacos with slaw, shrimp and garnish with green onions. Serve immediately.

Notes

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