Description
These Bang Bang Shrimp Tacos combine crispy, spicy shrimp with a creamy Thai chili sauce and fresh cabbage slaw for a vibrant, quick meal that’s perfect for weeknights or casual gatherings. Ready in just 30 minutes, these tacos deliver a satisfying mix of textures and flavors with a zesty kick.
Ingredients
Scale
Slaw and Sauce
- 2 1/2 cups shredded cabbage (about 5 ounces, broccoli coleslaw mix preferred)
- 1 cup plain nonfat Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 very small limes (about 2 teaspoons zest and 3 tablespoons juice)
- 3 tablespoons Thai sweet chili sauce
- 1/2 teaspoon sriracha or Frank’s Red Hot (plus additional to taste)
- 1/2 teaspoon white vinegar
Shrimp and Taco Assembly
- 1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen, thawed)
- 2 tablespoons cornstarch
- 3 tablespoons extra-virgin olive oil
- Corn or flour tortillas
- Chopped green onions, for garnish
Instructions
- Prepare Slaw: Place the shredded cabbage in a medium mixing bowl. In a separate large bowl, stir together Greek yogurt, olive oil, minced garlic, and kosher salt until combined.
- Combine Slaw Ingredients: Scoop about half of the yogurt mixture into the bowl with the cabbage. Add lime zest and juice to the cabbage bowl, stirring well to combine. Refrigerate slaw until ready to serve.
- Prepare Sauce: To the remaining Greek yogurt mixture in the large bowl, add Thai sweet chili sauce, sriracha, and white vinegar. Stir to combine and set aside.
- Coat Shrimp: Pat dry the shrimp and place them in a large zip-top bag. Add cornstarch, seal the bag, and gently toss/shake to coat the shrimp evenly.
- Cook Shrimp: Heat olive oil in a high-sided skillet, wok, or Dutch oven over medium-high heat until shimmering. Add shrimp, shaking off excess cornstarch before placing them in the pan. Sauté, stirring almost constantly, for about 4 minutes until shrimp are cooked through and coating is no longer white. Avoid overcooking; add extra oil if shrimp look dry.
- Toss Shrimp in Sauce: Transfer cooked shrimp to the bowl with the Greek yogurt and Thai chili sauce mixture. Toss well to coat all shrimp in the sauce.
- Warm Tortillas: Optionally, warm tortillas in the microwave under a damp towel or in a 250°F oven until pliable.
- Assemble Tacos: Fill each tortilla with desired amount of shrimp and slaw. Top generously with chopped green onions, then serve immediately for best texture and flavor.
Notes
- For extra heat, add more sriracha or hot sauce to taste.
- Using a broccoli coleslaw mix adds great texture and flavor, but plain shredded cabbage works too.
- Be careful not to overcook shrimp to keep them juicy and tender.
- Warm tortillas gently to avoid tearing and enhance pliability for folding.
- This recipe can be customized with avocado slices or a squeeze of lime before serving for additional freshness.
