Bang Bang Shrimp Tacos

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Cornstarch

  ¾ cup or 96g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Bread crumbs

  Dry, grated, seasoned

  1 cup or 120g

• Garlic powder

  Spices

  1 tsp or 3g

• Paprika, Smoked

  Smoked, Spice Islands

  1 tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ⅛ cup or 28g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Sriracha

  Inglehoffer

  12 tbsp or 180g

• Lime juice

  Raw

  1 tbsp or 15g

• Corn & Flour Tortillas

  La Tortilla Factory

  8 tortilla or 256g

• Cabbage

  Chinese (pe-tsai), raw

  1 cup, shredded or 76g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Limes

  Raw

  1 fruit or 67g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Limes

  Raw

  2 fruit or 134g

• Water

  Plain, clean water

  ½ cup or 118g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Cilantro

  Raw - Whole Foods Market

  1 serving, raw or 50g

Directions

1. For the Shrimp: Shrimp (peeled and deveined, medium-sized): 1 lb (about 40 pieces) Cornstarch: 1 cup Eggs: 2 large, beaten Panko breadcrumbs: 1 cup Garlic powder: 1 tsp Smoked paprika: 1 tsp Salt: 1/2 tsp Black pepper: 1/4 tsp Vegetable oil: 1/2 cup (for frying) For the Bang Bang Sauce: Mayonnaise: 1/2 cup Sweet chili sauce: 1/4 cup Sriracha: 1–2 tbsp (adjust to taste) Honey: 1 tsp Lime juice: 1 tbsp For the Tacos: Corn or flour tortillas: 8 small Purple cabbage (thinly sliced): 1 cup Fresh cilantro (chopped): 1/4 cup Pickled red onions: 1/4 cup (see instructions below) Lime wedges: for serving For Quick Pickled Red Onions: Red onion (thinly sliced): 1 medium White vinegar: 1/2 cup Water: 1/2 cup Sugar: 1 tbsp Salt: 1/2 tsp
2. 1. Prepare the Quick Pickled Onions: Combine white vinegar, water, sugar, and salt in a small saucepan. Heat until the sugar dissolves, then remove from heat. Pour the mixture over the thinly sliced red onion in a bowl or jar. Let sit for at least 30 minutes (can be made ahead and stored in the fridge). 2. Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Adjust sriracha for spiciness. Set aside. 3. Prep and Cook the Shrimp: Pat the shrimp dry with paper towels. In a shallow dish, mix cornstarch, garlic powder, smoked paprika, salt, and black pepper. Coat each shrimp in the cornstarch mixture, dip in the beaten eggs, and then coat with panko breadcrumbs. Heat vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2–3 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels to drain. 4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Place a layer of purple cabbage on each tortilla + little bit of sesame oil Top with 4–5 shrimp and drizzle generously with Bang Bang Sauce. Add pickled onions and a sprinkle of fresh cilantro. 5. Serve: Serve immediately with lime wedges for squeezing over the top. Preparation and Cooking Time Preparation: 25 minutes Cooking: 20 minutes Total: 45 minutes Enjoy these vibrant, crispy, and zesty Bang Bang Shrimp Tacos with the fresh kick of cilantro! 🌮🍤

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