Bang Bang Shrimp Tacos

Home Chef came through again. I've found that I'm enjoying cooking shrimp more now. Not sure why all of a sudden it's on a rotation for me, but I'm sure loving it.

This recipe was easy and delicious...though the bang bang sauce didn't have a huge "bang" in my opinion.

And you all know how I love to change up recipes, right? Well, in this case, I mixed the bang bang sauce, the slaw and the tomatoes all together. It just made sense to me.

Bang Bang Shrimp Tacos
Recipe from Home Chef

Serves 2

1 lime
1 roma tomato, chopped
16 shrimp (medium size shrimp)
1 oz mayonnaise
2 tsp Sriracha sauce
2 eggs, whites only
3/4 c flour, seasoned with salt and pepper
6 small flour tortilla (corn would work well too)
4 oz slaw mix


Zest the lime, and set aside. Juice the lime and set aside. Core the roma tomato and dice.

Rinse the shrimp and pat dry. Season both sides with salt and pepper.

Mix the mayonnaise and Srircha in a small bowl. [JW note: I added some lime juice to this and it really made a difference.]

Place egg whites and flour in separate small mixing bowls. Working with a few shrimp at the time, dredge the shrimp in the egg whites and then dip in flour. Toss to coat completely and transfer to a plate.

Combine slaw mix with 1 T lime juice. [JW note: I put the mayo Sriracha sauce with the slaw mix as well.]. Salt and pepper slaw mix to taste.

Heat 1 T olive oil in a medium non stick pan over medium high heat. Add breaded shrimp and cook until shrimp is golden brown, 2-3 minutes per side. Transfer to a towel-lined plate and season with salt.

Heat your tortillas. Fill tortilla with dressed slaw and top with shrimp. Drizzle with bang bang sauce if you didn't mix it with the slaw.  Squeeze a lime over the top and devour.