Shrimp Tacos Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of pepper.

Breading station

In a shallow bowl whisk eggs until combined. In a separate shallow bowl combine flour, cornstarch, 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp paprika.

Fry shrimp

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or a drop of batter sizzles on contact). Dredge each shrimp in the flour mixture, dip in egg, then back into flour mixture for a light double coating. Fry shrimp in batches (do not overcrowd) for 1.5–2 minutes per side until golden and just cooked through. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Make bang-bang sauce

In a bowl whisk together 1/2 cup mayonnaise, 3 tbs sweet chili sauce, 1 tbs sriracha (add more if you like heat), 1 tsp honey, and 1 tbs lime juice until smooth. Taste and adjust seasoning; add a pinch of salt if needed.

Toss shrimp in sauce

Place warm fried shrimp in a bowl and gently toss with about 3/4 of the bang-bang sauce to evenly coat. Reserve remaining sauce for drizzling when assembling tacos.

In a medium bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 1/2 cup shredded carrot.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp lime zest until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Chill in refrigerator while finishing other components so flavors meld.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt; bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour hot vinegar mixture over onions, press down to submerge, and let cool to room temperature (about 20–30 minutes). For best flavor refrigerate at least 30 minutes before serving; can be made hours ahead and stored up to 2 weeks.

Warm tortillas: Wrap tortillas in a damp paper towel and microwave 20–30 seconds or warm individually in a dry skillet over medium heat for 20–30 seconds per side until pliable.

Assemble tacos: Place about 2–3 tbs coleslaw in center of each tortilla, top with 3–4 coated bang-bang shrimp, a few slices of pickled onion, a drizzle of reserved bang-bang sauce, and sprinkle with chopped cilantro if using. Serve with lime wedges and tricolored chips on the side.

Serve immediately while shrimp are still warm so tortillas stay pliable and crunchy shrimp remain crisp.