Description
A deliciously easy and fast Easy Bang Bang Shrimp Tacos recipe: tender shrimp coated in a creamy, spicy-sweet Bang Bang sauce and served over crunchy cilantro-lime coleslaw. Ready in just 15 minutes!
Ingredients
Scale
- 1.5 to 2 lbs large raw shrimp, peeled and deveined
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/2 cup Greek yogurt (or blended cottage cheese or dairy-free yogurt)
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons coconut aminos or tamari (or soy sauce if not gluten-free)
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons sriracha sauce
- 1 teaspoon rice vinegar
- 1 tablespoon honey or other sweetener
- Salt and pepper to taste
- 2 1/2 to 3 cups coleslaw mix
- 1/4 cup chopped fresh cilantro
- Juice of 1 large lime
- 2 to 3 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 8 small corn tortillas
- Sliced avocado, diced tomatoes, jalapeños, extra cilantro (Optional toppings)
Instructions
- Prepare the coleslaw: In a large bowl, combine coleslaw mix and chopped cilantro. Add lime juice, apple cider vinegar, salt, and pepper. Toss to combine and refrigerate until ready to serve.
- Marinate and cook the shrimp: Toss shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Grill or cook in a skillet over medium-high heat for 2 to 3 minutes per side, until pink and opaque.
- Make the bang bang sauce: In a small bowl, whisk together Greek yogurt, mayonnaise, sriracha, garlic powder, rice vinegar, coconut aminos, honey, and season to taste. Set aside.
- Warm the tortillas: Heat corn tortillas on a skillet or grill for about 20 seconds per side until slightly charred and pliable.
- Assemble the tacos: Fill each tortilla with a spoonful of cilantro lime coleslaw, 3 to 4 shrimp, and a drizzle of bang bang sauce. Add any additional toppings as desired.
Notes
- Shrimp Doneness: Do not overcook the shrimp; they cook very fast. Remove them immediately once they turn pink and opaque to prevent them from becoming rubbery.
- Sauce Make-Ahead: The Bang Bang sauce can be made 5 days in advance. Refrigerate it and whisk well just before serving.
- Slaw Prep: To avoid soggy coleslaw, keep the dressing separate from the cabbage mix and toss them together just before assembly.
- Gluten-Free: For a fully gluten-free dish, ensure you use certified gluten-free corn tortillas and tamari or coconut aminos instead of soy sauce.
- Reheating: Store leftover shrimp separately in an airtight container for up to 2 days and reheat gently in a skillet to retain texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling/Pan-Frying, Whisking, Assembling
- Cuisine: Asian Fusion / Tex-Mex
Nutrition
- Serving Size: 2 tacos (about 1/4 of recipe)
- Calories: ~420 kcal
- Sugar: ~7 g
- Sodium: ~780 mg
- Fat: ~19 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~13 g
- Trans Fat: 0 g
- Carbohydrates: ~32 g
- Fiber: ~4 g
- Protein: ~33 g
- Cholesterol: ~230 mg
Keywords: Bang Bang Shrimp Tacos, Shrimp Tacos, Quick Tacos, Bang Bang Sauce, Spicy Shrimp, 15-Minute Meal, Cilantro Slaw, Easy Dinner, Asian Fusion, Seafood