EASY Bang Bang Shrimp Tacos Recipe
Crispy shrimp tossed in sweet and spicy bang bang sauce.
Ingredients
Sweet Chili Sauce
- 3½ tablespoons white wine vinegar
- 2 tablespoons water
- 1½ tablespoons honey
- 1 garlic clove minced
- 1 teaspoon chili flakes
- ½ teaspoon fresh ginger minced
- ⅛ teaspoon cayenne pepper
- Pinch sea salt
Tortillas
- 8 medium paleo tortillas
Tacos and Slaw
- 1½ pounds shrimp peeled
- 2 tablespoons tapioca flour
- ⅓ cup coconut oil
- 1 cup Napa cabbage shredded
- ½ cup red cabbage shredded
- ½ cup fresh cilantro minced
- 2 green onions sliced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ tablespoon honey
- Pinch sea salt
- Sriracha optional
Instructions
- In a small saucepan, combine the white wine vinegar, water, honey, garlic, chili flakes, ginger, cayenne pepper, and sea salt. Simmer over low heat until slightly thickened. Remove from heat and allow to cool.
- In a large bowl, combine the Napa cabbage, red cabbage, cilantro, and green onions.
- Drizzle the slaw with olive oil, white wine vinegar, honey, and a pinch of sea salt. Toss until evenly coated and set aside.
- Warm the paleo tortillas according to package instructions or your preferred homemade method.
- Pat the shrimp dry and coat evenly with tapioca flour.
- Heat the coconut oil in a large skillet over medium-high heat.
- Fry the shrimp for about 2 minutes per side until golden brown and cooked through.
- Transfer the shrimp to a bowl and toss with the prepared sweet chili sauce until evenly coated.
- Fill each tortilla with a generous amount of cabbage slaw.
- Top with the crispy shrimp and finish with a drizzle of Sriracha if desired.
- Serve immediately and enjoy.
Notes
- Substitute shrimp with grilled chicken for a different variation.
- Add diced mango or pineapple for a tropical twist.
- Store sauce separately if preparing ahead.
- Fresh cilantro and lime wedges make excellent garnishes.