Bam-bam Shrimp Tacos Recipe
Hand-breaded crunchy popcorn shrimp tossed in our signature Bam-Bam sauce, served in two crispy wonton shells with coleslaw, tuxedo sesame seeds, and a cucumber-carrot salad.
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Ingredients
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For the Bam-Bam Sauce
For the Popcorn Shrimp
For the Tacos
Method
Bam-Bam Sauce Preparation
- 1
Make the Bam-Bam Sauce
In a bowl, combine the mayonnaise, Sriracha sauce, honey, and lime juice. Mix well until smooth and creamy. Adjust seasoning if necessary. Set aside.
Popcorn Shrimp Preparation
- 2
Prepare the Shrimp
In three separate bowls, set up a dredging station: one with flour mixed with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Shrimp
Dip each shrimp first in the flour, then in the egg, and finally coat with panko breadcrumbs. Ensure an even coating on each shrimp.
- 4
Fry the Shrimp
Heat the oil in a deep frying pan over medium-high heat. Once hot, carefully add the breaded shrimp in batches. Fry for about 2-3 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Taco Assembly
- 5
Prepare Wonton Shells
Preheat the oven to 375°F (190°C). Lay the wonton wrappers in a muffin tin to form taco shapes and bake for about 5-7 minutes until crispy. Let cool slightly.
- 6
Assemble the Tacos
In each wonton shell, add a layer of coleslaw mix, followed by a few pieces of crispy popcorn shrimp. Drizzle with Bam-Bam sauce, then garnish with tuxedo sesame seeds, julienned cucumber, and carrot.
