Bang Bang Shrimp Tacos
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
6 to 8 tacos
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Calories
196 kcal
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Course
Main Course
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Cuisine
Mexican
Bang Bang Shrimp Tacos
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A healthy version of the famous Bonefish Grill Bang Bang Shrimp Tacos topped with bang bang sauce. Sautéing instead of frying makes them easy and delicious!
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Ingredients
For the Slaw & Bang Bang Sauce:
- 2 ½ cups cabbage about 5 ounces (I like to use a broccoli coleslaw mix, shredded
- 1 cup Greek yogurt plain, nonfat
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic minced
- ¼ teaspoon kosher salt
- lime about 2 teaspoons zest and 3 tablespoons juice, zest and juice of 1 large or 2 very small limes
- 3 tablespoons Thai sweet chili sauce
- ½ teaspoon sriracha plus additional to taste, or Frank’s Red Hot or similar hot sauce
- ½ teaspoon white vinegar
For the Shrimp Tacos:
- 1 pound Shrimp peeled, deveined, and tails removed (fresh or frozen and thawed, large or jumbo
- 2 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil
- corn tortilla or flour tortillas
- green onion chopped
Instructions
- Prepare the slaw and sauce: Place the cabbage in a medium mixing bowl. In a separate large bowl, stir together the Greek yogurt, oil, garlic, and salt. Scoop about half of the yogurt mixture into the bowl with the cabbage. To the cabbage bowl, add the lime zest and juice. Stir to combine, then refrigerate until ready to serve.
- To the bowl with the remaining Greek yogurt mixture, add the Thai sweet chili sauce, sriracha, and vinegar. Set aside.
- Prepare the shrimp: Pat the shrimp dry and place in a large ziptop bag. Sprinkle in the cornstarch, then seal the bag and toss the shrimp to coat.
- In a high-sided skillet, wok, or Dutch oven, heat the 3 tablespoons oil over medium high. Once the oil is hot and shimmering, carefully add the shrimp, shaking off as much excess cornstarch as you can. Sauté, stirring almost constantly, until the shrimp is cooked through and the cornstarch is no longer white, about 4 minutes. Do not overcook, and if the shrimp looks dry, drizzle in extra oil as needed. Transfer the shrimp to the bowl with the Greek yogurt/Thai chili mixture and toss to coat the shrimp in the sauce.
- Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250°F oven. To serve, fill the tortillas with your desired number of shrimp and the slaw, then top generously with the slaw and green onions. Enjoy immediately.
Notes
- TO STORE: This recipe is best enjoyed the day it is made, so I recommend only sautéing the amount of shrimp you plan to eat that meal. The slaw can be refrigerated for 2 to 3 days, so you can make a larger batch of it in advance, then cook the shrimp just before serving.
- TO REHEAT: Gently rewarm leftover shrimp in a skillet on the stovetop over medium-low heat.
Nutrition Information
Show Details
Serving
1(of 6) without tortillas
Calories
196kcal
(10%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
97mg
(32%)
Potassium
196mg
(4%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
172IU
(3%)
Vitamin C
14mg
(16%)
Calcium
94mg
(9%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6to 8 tacos
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1(of 6) without tortillas | |
| Calories | 196kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 14mg | 16% |
| Calcium | 94mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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