Bang Bang Shrimp Tacos combine your favorite crustacean with Asian flavors, all in a delectable corn tortilla.
There are a few things I always have in my refrigerator: cilantro, yogurt, cabbage, and corn tortillas. We do a lot of “leftovers” tacos at my house, and as long as I have these few ingredients, I can elevate a leftover pork chop (or practically any leftover protein) into “bougie taco” territory.
Shrimp tacos are a favorite at my house, partially because they’re so easy and also because you can make them in so many different ways. Usually, my shrimp tacos have a “Baja” flair, meaning that they’re topped with cabbage slaw, a hint of citrus, and some kind of creamy sauce on top. The other day, I was introduced to bang bang sauce—a creamy sauce that has a touch of Thai sweet chili sauce and spicy sriracha, along with tangy lime. It’s typically drizzled on shrimp, so I thought it would be perfect on a shrimp taco, as it’s in line with my Baja-style seafood taco assemblage.
You guys have to try bang bang shrimp tacos. Not only are these tacos easy to make, but they’re so delicious, to the point where you might eat four in a row before you realize it. Bang bang sauce is a brilliant take on the crema I usually put on my tacos—it’s spicy and sweet and pairs so well with the crunchy cabbage slaw. Add a couple shrimp, some slaw, a drizzle of bang bang sauce, and a little cilantro on top, and you have a whole lot of magic inside a humble corn tortilla.
Are Bang Bang Shrimp Tacos Healthy?
Yes, these tacos are fairly healthy. Shrimp are a good source of protein and provide omega-3 fatty acids, while cabbage brings fiber and vitamins C and K to the meal. Corn tortillas contain protein and fiber as well, and they’re generally a lower-calorie choice compared to flour tortillas. The bang bang sauce is slightly healthier than the average bang bang sauce. It’s typically made using mayonnaise, but this recipe calls for Greek yogurt instead, which is higher in protein and lower in fat than mayo.
Overall, this recipe is gluten-free, and it’s high in protein and fiber per serving. It does have a lot of sodium, however. If you’d like to cut down on sodium, consider using “lite” salt instead of regular salt.
The Origins Of Bang Bang Shrimp
If you’ve never had bang bang shrimp, you might be thinking, “That’s an odd name.” The “bang bang” part originates in China’s Sichuan province, where “bàng” is the word for the wooden sticks that are traditionally used to pound chicken and other meats after they’re cooked (not before). The original “bang bang” dish was a chicken dish made in Sichuan. The chicken is traditionally made with chili oil, black vinegar, toasted sesame paste, and Sichuan peppercorns. As usual, the American version is much sweeter and creamier than the authentic Chinese version, and America’s bang bang dishes are typically battered and fried. (FFF leaves out the batter step, FYI.)
Florida-based restaurant chain Bonefish Grill is rumored to have invented the shrimp version of the dish, and the “bang bang” part refers more to the sauce than the preparation of the shrimp. I can only imagine it’s confusing (or amusing, perhaps) to Chinese chefs when they see a plate of deep-fried or sautéed shrimp covered in a creamy sauce called “bang bang” shrimp, seeing as nobody hits shrimp with a wooden stick. But cultural borrowing works in mysterious ways, sometimes.
How Do I Store Leftovers?
Leftover bang bang shrimp tacos can be stored in airtight containers for 2-3 days. You’ll have far better results reheating your leftovers if you store all the components separately (taco shells, slaw, sauce, and shrimp) to prevent sogginess. It’s possible to freeze the cooked shrimp if you want to store it longer. Just transfer the shrimp to freezer-safe containers or bags and freeze for up to 3 months. I would not recommend freezing the raw cabbage slaw or sauce.
Serving Suggestions
While these tasty tacos go great on their own, they light up even more with a side of Avocado Fries. Alternatively, for the same creamy avocado hit, you could top your tacos with The Best Guacamole Ever. (Yes, really.)
For drink options, there are some really delicious choices that can bring even more color to the party! You could try this fresh and smoky Mezcal Paloma Cocktail or The Best Classic Margarita, a traditional and zesty beverage.
Oh, and don’t forget the lime wedges!
Recipe
Ingredients
- ½ cup plain Greek yogurt
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon honey
- 1 teaspoon sriracha or to taste
- 1 lime juiced
- Salt and pepper to taste
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- 8 small corn tortillas
Instructions
- In a bowl, whisk together Greek yogurt, Thai sweet chili sauce, honey, sriracha, and lime juice until smooth to create the bang bang sauce. Season with salt and pepper to taste. Cover and refrigerate.
- Toss the shrimp with olive oil, salt, and pepper, then cook in a skillet over medium heat until pink and cooked through, about 3-4 minutes per side.
- In a mixing bowl, combine the shredded cabbage and chopped cilantro, then set aside to use as the taco slaw.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- Assemble the tacos by placing a spoonful of slaw on each tortilla, topping with shrimp, and drizzling with the bang bang sauce.
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