Bang Bang Shrimp Tacos
Delicious gluten-free tacos featuring crispy shrimp and a creamy slaw, perfect for busy families and meal prep.
Ingredients
For the Shrimp
- 1 pound Shrimp Tender and packed with protein, the star of the dish
- 1 cup Gluten-free flour Provides a crisp coating for the shrimp
- 1/4 cup Cornstarch Enhances the crunchiness of the shrimp
- 1 tablespoon Paprika Adds subtle heat and vibrant color
- 1 teaspoon Garlic powder Infuses the shrimp with savory flavor
- 1 teaspoon Onion powder Rounds out the seasoning for a deeper taste
- to taste Salt and pepper Essential seasonings to enhance all flavors
- for frying oil Oil for frying Necessary for that glorious crispy texture
For Assembly
- 8 pieces Corn tortillas Soft and gluten-free, perfect to hold the shrimp and slaw
- 2 cups Shredded cabbage Adds crunch and freshness to the tacos
For the Slaw
- 1/2 cup Mayonnaise Creamy base for the slaw
- 1/4 cup Sweet chili sauce Balances the flavors perfectly
- 2 tablespoons Lime juice Brings brightness, balancing the richness of the dish
- 1/4 cup Chopped cilantro Fresh garnish for a pop of color and flavor
Instructions
Preparation
- Gather all ingredients and utensils needed for this recipe.
- In a medium bowl, mix the gluten-free flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Pat the shrimp dry with paper towels to ensure a crispy fry.
- Dredge each shrimp in the flour mixture, ensuring a good coating while shaking off the excess.
- Prepare the slaw by combining shredded cabbage, mayonnaise, sweet chili sauce, and lime juice in a bowl. Toss until well combined and set aside.
Cooking
- Heat oil in a deep skillet or frying pan over medium heat (350°F / 175°C).
- Once the oil is hot, carefully add the coated shrimp. Fry for 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding.
- Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
- Warm the corn tortillas in a dry skillet for about 20 seconds on each side until pliable.
- Assemble the tacos by placing shrimp on each tortilla and topping with the prepared slaw.
Serving
- Arrange the tacos on a serving platter.
- Garnish with chopped cilantro for an added fresh touch.
- Serve immediately while the shrimp are still warm and crispy, with lime wedges on the side.
- Encourage everyone to build their own tacos as they go!
Notes
For an extra crunch, double-dip the shrimp in the flour mixture before frying. Use fresh lime juice for a brighter flavor; bottled juice does not provide the same freshness. Store leftover tacos in an airtight container for up to two days. Freeze the cooked shrimp for up to one month.