Bang Bang Shrimp Tacos

1. First, put together the slaw. Just combine the sliced red onion, grated carrot, grated cucumber, salt, lime juice, lime zest and soy sauce in a bowl. Stir them together thoroughly and set it aside. Let the flavors all marinate together and marry while you prepare the sauce and shrimp.

2. Now, my version of Bang Bang sauce is basically a glorified Asian mayo. Wrap the bottom of a mixing bowl in a cold, wet towel. This is going to help the sauce emulsify. In that bowl combine the egg yolk, vinegar, salt, Chinese five spice, Dijon and Sriracha. Whisk it all together thoroughly. While you are still whisking, slowly pour all of the oil in and let it emulsify together into a gorgeous mayo sauce.

3. It’s time to just cook up the shrimp! I ended up dividing the coconut oil and shrimp in half and cooking them in two batches so that my pan wouldn’t get over crowded. Get a large pan on the stove and heat half of the coconut oil over medium high heat. Add half of the shrimp to the pan and then sprinkle them with a bit of salt and chili powder to season them. Stir the shrimp around the pan until they get pink on both sides and thoroughly cooked through. Remove them from the pan and repeat with the other half of the coconut oil and shrimp.

4. The components of the bang bang shrimp tacos are enough to make 8 tacos, so this recipe feeds four. Assemble the tacos by warming the tortillas for 10-15 seconds on a plate in the microwave. Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of Bang Bang Sauce over the hot shrimp. Top them with a nice big scoop of the Asian slaw.

Let me tell you, I felt like I was back at that amazing date night at Bonefish Grill. These Bang Bang Shrimp Tacos are so full of flavor and were a huge hit with hubby!

Note: For those with sensitivities, the Bang Bang sauce includes raw egg yolk.