skinny bang bang shrimp tacos
Ingredients
For cooking the shrimp here's what you'll need.
- large shrimp - necessary to get raw shrimp,
- sunflower oil - or any other high heat oil, you don't want the oil burning and smoking a bunch,
- salt, pepper and paprika - seasonings for the shrimp,
- butter,
- minced garlic
To make the bang bang sauce here's what you'll need.
- greek yogurt,
- sambal olek - this is a chili sauce with other ingredients added in,
- lemon juice,
- sriracha - another type of chili sauce
- corn tortillas,
- limes - cut into wedges,
- cabbage,
- green onions,
- cilantro
Instructions
Shred the cabbage and chop up the green onions and cilantro. You may want to cook the corn tortillas on a skillet for extra flavor just like I do in this recipe for blackened cod fish tacos.
Stir together the greek yogurt, sambal olek, lemon juice and sriracha. There is no need to put it back in the refrigerator.
Make sure the shrimp are deveined, clean and wash thoroughly then dry on paper towels. Sprinkle the shrimp with salt, pepper and paprika. Toss it together to coat evenly.
Heat a big pan over medium heat with the oil in it, then lay the shrimp in the pan so they aren't touching. Your pan should be hot enough so once the shrimp hit the pan it starts sizzling. Cook them for 2 minutes then turn and cook an additional 2 minutes or until they are no longer pink.
Stir in the butter and garlic. Turn the heat off and add in half to three quarters of the bang bang sauce. Fill a corn tortilla with shredded cabbage, two shrimp, cilantro, green onions and drizzle on some extra bang bang sauce.
