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Ingredients For Bang Bang Shrimp Taco Recipe

Bang Bang Shrimp Tacos with Pineapple Coleslaw

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Created by Mariam Ezzeddine
Make this crunchy Bang Bang Shrimp Tacos recipe in just minutes!  Full of heat, this recipe is ideal and even better when topped with a crispy Pineapple coleslaw and creamy guacamole!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Shrimp
Cuisine American
Servings 6 servings
servings

Ingredients

PINEAPPLE COLESLAW INGREDIENTS

  • 1 package coleslaw mix
  • 1 cup pineapple thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbsp white sugar
  • 1 tsp salt
  • 1/2 tsp black pepper

SPICY SOUR CREAM SAUCE

  • 1/2 cup sour cream
  • 4 Tbsp garlic chili sauce
  • 1 Tbsp Sriracha
  • 1 tsp lime juice
  • Salt and pepper

BANG BANG SHRIMP

  • 2 1/2 Tbsp canola oil
  • 1 lbs shrimp
  • 2 cups flour
  • 2 eggs beaten
  • 12 corn tortillas
  • Canola oil for frying

SHRIMP TOPPINGS

  • Pico de gallo
  • Guacamole
  • Cilantro
  • Lime wedges

Instructions

  • In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
  • In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
  • In a small round skillet over medium-high heat, add 1/2" canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
  • In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
  • Remove to a paper towel lined plate to drain.
  • Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
  • To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.

Notes

  • Bang Bang Shrimp are best enjoyed the day they are made
  • 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.
  • The spicy sour cream is good in the refrigerator for up to 1 week.
  • Allow shrimp to drain on paper towels until ready to serve.  You may sprinkle them with a pinch of salt before serving if desired.
  • Customize with your favorite toppings.
  • Make it spicy by adding pickled Jalapenos
  • Assemble when ready to eat.
  • Cook shrimp right before you eat to enjoy the crisp effect.
 

Nutrition

Serving: 4g | Calories: 525kcal | Carbohydrates: 73g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 255mg | Sodium: 1678mg | Potassium: 536mg | Fiber: 9g | Sugar: 13g | Vitamin A: 363IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 5mg
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