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Ingredients For Bang Bang Shrimp Taco Recipe
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Bang Bang Shrimp Tacos with Pineapple Coleslaw

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 Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Shrimp
Cuisine: American
Servings: 6 servings
Author: Mariam Ezzeddine

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