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Bang Bang Shrimp Tacos

Crunchy, sweet and with just a lil bit of bite, these tasty shrimp tacos hit the spot every time.

Recipe

Servings: 15-20

Ingredients

  • 1/2 cup vegetable oil, or more as needed
  • 1 cup coconut milk
  • 1/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon sugar
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups Panko
  • 12 6-inch corn tortillas
  • 2 tablespoons chopped fresh cilantro leaves
  • FOR THE SLAW
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • FOR THE SAUCE
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank's Hot Sauce

Let's get Cooking...

  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  2. For the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.
  3. In a large bowl, whisk together coconut milk, flour, cornstarch, egg and hot sauce, and season with salt.
  4. Mix the panko and the shredded coconut. Dip the shrimp into coconut mixture, then dredge in panko, pressing to coat.
  5. In a skillet, heat oil to medium-high. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2 to 3 minutes each. Transfer to a paper towel-lined plate to drain excess oil.
  6. To assemble, warm the tortilla and add coleslaw, shrimp, and top with sauce.