Description
Crispy shrimp tossed in a creamy, spicy bang bang sauce and nestled in soft tortillas—an easy, flavor-packed taco twist on a classic appetizer.
Ingredients
Units
Scale
- 1 lb (≈450 g) medium shrimp, peeled & deveined
- 1/2 cup panko breadcrumbs
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt + pepper, to taste
- 2 Tbsp vegetable oil
- 8 small corn or flour tortillas
- Optional toppings: shredded cabbage, sliced avocado, chopped cilantro, lime wedges
- **Bang Bang Sauce:**
- 1/2 cup mayonnaise
- 2–3 Tbsp sweet chili sauce
- 1–2 Tbsp sriracha (adjust heat)
- 1 tsp honey or sugar
- 1 tsp lime juice
Instructions
- Whisk together **bang bang sauce** ingredients in a bowl; refrigerate.
- Toss shrimp with garlic powder, paprika, salt, pepper, then coat in panko.
- Heat oil in a skillet over medium-high heat.
- Add shrimp; cook 2–3 minutes per side until golden & cooked through. Remove from heat.
- Warm tortillas in a dry skillet or microwave.
- Place a layer of cabbage on each tortilla, top with shrimp, then drizzle with bang bang sauce.
- Add avocado, cilantro, and a squeeze of lime if desired. Serve immediately.
Notes
- Use ready-made sweet chili sauce for convenience.
- Panko gives crispier texture—regular breadcrumbs work too.
- Prep sauce and shrimp coating ahead for quick assembly.
- Make it lighter by using Greek yogurt instead of mayo.
- Customize heat by adjusting sriracha amount.
Nutrition
- Serving Size: 2 tacos
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 190 mg