Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins
This may seem like a lot of ingredients and a complicated dish, but it's really not. Both the Firecracker Glaze and Bang Bang sauce share some of the same ingredients, and can be made days in advance, then refrigerated in airtight containers, ready for use. Then it's just a case of frying the shrimp, assembling the tacos, and you're done!
INGREDIENTS:
1lbfried, breaded shrimp.Or make your own with panko breadcrumbs.
12flour tortillas.Taco, or street Taco size.
2cupsshredded lettuce.
1cupdiced tomatoes.
For the firecracker glaze:
½cupsweet chili sauce.Found in the Asian aisle in grocery stores.
3tbspfreshly squeezed lemon juice.
2tbsphoney.
1tsplemon zest.(Optional)
½tspsriracha sauce.
½tspfreshly grated ginger.
½tspgarlic salt.
For the Bang Bang sauce:
½cupmayonnaise.
1 ½tspfreshly squeezed lemon juice.
2tbspketchup.
2tbspsweet chili sauce.
½tspsriracha sauce.
½tspgarlic salt.
DIRECTIONS:
Make glaze and sauce (in advance).
1
For the Firecracker Glaze, combine all ingredients in a small sauce-pan, bring to the boil over medium-high heat, then reduce heat and simmer for about 2-3 minutes.
2
For the Bang Bang Sauce, thoroughly mix all ingredients together in a medium bowl. Transfer into a squeeze bottle (or a container, if you don't have a squeeze bottle), then refrigerate until ready to use.
Cook and glaze the shrimp.
3
If using pre-breaded shrimp, cook according to instructions. If using fresh shrimp, bread it in the usual way (flour, egg-wash, then Panko breadcrumbs) then deep-fry until golden brown (about 2-3 minutes). For a healthier, non-breaded version, lightly dredge the raw shrimp in cornstarch, then dip then into a beaten-egg mixture right before frying.
4
When the shrimp is cooked, remove from oil into a large bowl. Drizzle glaze onto the shrimp, while stirring gently to coat. You don't have to use all the glaze; just enough to coat all the shrimp.
Assemble the tacos.
5
To each tortilla, add a bed of shredded lettuce in the middle, Add the glazed shrimp on top, sprinkle with a few of the diced tomatoes, finish with a drizzle of Bang Bang sauce, and serve.
1lbfried, breaded shrimp.Or make your own with panko breadcrumbs.
12flour tortillas.Taco, or street Taco size.
2cupsshredded lettuce.
1cupdiced tomatoes.
For the firecracker glaze:
½cupsweet chili sauce.Found in the Asian aisle in grocery stores.
3tbspfreshly squeezed lemon juice.
2tbsphoney.
1tsplemon zest.(Optional)
½tspsriracha sauce.
½tspfreshly grated ginger.
½tspgarlic salt.
For the Bang Bang sauce:
½cupmayonnaise.
1 ½tspfreshly squeezed lemon juice.
2tbspketchup.
2tbspsweet chili sauce.
½tspsriracha sauce.
½tspgarlic salt.
Directions
DIRECTIONS:
Make glaze and sauce (in advance).
1
For the Firecracker Glaze, combine all ingredients in a small sauce-pan, bring to the boil over medium-high heat, then reduce heat and simmer for about 2-3 minutes.
2
For the Bang Bang Sauce, thoroughly mix all ingredients together in a medium bowl. Transfer into a squeeze bottle (or a container, if you don't have a squeeze bottle), then refrigerate until ready to use.
Cook and glaze the shrimp.
3
If using pre-breaded shrimp, cook according to instructions. If using fresh shrimp, bread it in the usual way (flour, egg-wash, then Panko breadcrumbs) then deep-fry until golden brown (about 2-3 minutes). For a healthier, non-breaded version, lightly dredge the raw shrimp in cornstarch, then dip then into a beaten-egg mixture right before frying.
4
When the shrimp is cooked, remove from oil into a large bowl. Drizzle glaze onto the shrimp, while stirring gently to coat. You don't have to use all the glaze; just enough to coat all the shrimp.
Assemble the tacos.
5
To each tortilla, add a bed of shredded lettuce in the middle, Add the glazed shrimp on top, sprinkle with a few of the diced tomatoes, finish with a drizzle of Bang Bang sauce, and serve.
