30 Minute Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos

 

By Karen Tressler, RN

karen@edgefitnessperformance.com

Instagram @fit_before50

 

If you are looking for a change from Taco Tuesday, these spicy shrimp tacos will hit the spot and be ready for the table in 30 minutes!

Makes 8 tacos

2 pounds of extra- large shrimp (about 50)

8 corn tortillas (I used La Tortilla Factory)

Bottle of Sriracha Mayo

Marinade for Shrimp

  • ¼ cup olive oil
  • ½ cup rice wine vinegar
  • 1 T of garlic chili sauce (more if you want more heat)
  • 1T of honey
  • 1 tsp of ground ginger
  • 1 tsp of salt
  • ½ tsp of pepper
  • ¼ cup chopped cilantro
  • Juice of one lime

Slaw Mix

  • 4 cups of coleslaw mix
  • ½ cup chopped cilantro

Dressing for slaw

  • 4 T of olive oil
  • 4 T of white wine vinegar
  • 2 T of honey

Instructions

Peel and de-vein thawed shrimp if necessary.  Add the ingredients of the marinade to a gallon zip-lock bag. Seal the top and shake vigorously until all ingredients are combined.  Unseal the bag and add the raw shrimp.  Reseal and remove as much air as possible and coat all the pieces of the shrimp with the marinade.  Place in fridge for 15 minutes to marinate. 

While shrimp marinate, whisk the olive oil, white wine vinegar, and honey together in a small bowl.  In another bowl place the coleslaw mix and the ½ cup of chopped cilantro.  Pour the dressing over top and toss to coat.  Set aside.

Heat a large skillet over medium high heat and add 1-2 T of oil.  Remove only the shrimp from the bag to the skillet discarding the marinade. Cook shrimp for 2-3 minutes on each side until pink throughout.

To assemble: Fill a corn tortilla with about 1/3 cup of slaw mixture and top with 5-6 shrimp. Drizzle with sriracha mayo.

250 Calories, 15g Protein, 21g carbs, 11 g Fat per taco

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