Firecracker Shrimp Tacos with Bang Bang Sauce Recipe.

INGREDIENTS:

1 lb fried, breaded shrimp.Or make your own with panko breadcrumbs.

12 flour tortillas.Taco, or street Taco size.

2 cups shredded lettuce.

1 cup diced tomatoes.

For the firecracker glaze:

½ cup sweet chili sauce.Found in the Asian aisle in grocery stores.

3 tbsp freshly squeezed lemon juice.

2 tbsp honey.

1 tsp lemon zest.(Optional)

½ tsp sriracha sauce.

½ tsp freshly grated ginger.

½ tsp garlic salt.

For the Bang Bang sauce:

½ cup mayonnaise.

1 ½ tsp freshly squeezed lemon juice.

2 tbsp ketchup.

2 tbsp sweet chili sauce.

½ tsp sriracha sauce.

½ tsp garlic salt.

DIRECTIONS:

Make glaze and sauce (in advance).

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.

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.

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.

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.

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.

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Firecracker Shrimp Tacos with Bang Bang Sauce