Shrimp Tacos with Bang Bang Sauce
Healthy and perfect for summer, these shrimp tacos with bang bang sauce will make your mouth water!
Servings: 4 Servings
Calories: 631kcal
Ingredients
- 8 Flour Tortillas 6”-8” size
- Lettuce thinly sliced
- 1 medium Carrot finely sliced
- 1 Bell Pepper finely sliced
- 1 Avocado finely sliced
- 2 Scallions finely chopped
- Fresh Parsley for garnish
- Lime Wedges for serving
- 1 recipe Bang Bang Sauce
Garlic Butter Shrimp
- 1 lb Raw Shrimp 16/20 size, peeled and deveined
- 3 Tablespoons Butter
- 1 Tablespoon Extra Virgin Olive Oil
- 4-5 Cloves Garlic minced
- 2 teaspoons Dried Parsley
Instructions
Bang Bang Sauce
- Prepare one recipe of bang bang sauce. Place in a reusable condiment container or a ziplock bag with the corner snipped off for easy drizzling.
Preparing the Flour Tortillas
- Preheat the oven to 350°F. Make a stack of tortillas and wrap the tortilla stack with aluminum foil. Bake in the preheated oven for 5-7 minutes. Remove from the oven and set aside until ready to assemble the shrimp tacos.
Garlic Butter Shrimp
- In a large deep skillet over medium-low heat, melt the butter. Add the extra virgin olive oil and garlic, saute for 30 seconds until fragrant. Increase the heat to medium and add the shrimp. Cook shrimp 3-4 minutes on each side until they are fully cooked.
- Remove from the heat and stir in the parsley. Set aside.
Assembling the Shrimp Tacos
- On a warmed tortilla shell, add lettuce, carrot, bell pepper, avocado, scallions, and parsley. Top with 4-5 garlic shrimp and a generous drizzle of bang bang sauce. Repeat until all of the shrimp tacos are prepared. Serve immediately.
Notes
- Use the veggies you have on hand; some other ideas are coleslaw, red cabbage, mushrooms, or pickled red onions.
- Take these shrimp tacos to the next level by using crispy bang bang shrimp as the filling instead of garlic butter shrimp.
- Easily make these shrimp tacos vegan by using my crispy tofu recipe and using vegan mayo in the bang bang sauce.
- To easily drizzle the bang bang sauce on the tacos, place it in a reusable condiment bottle or use a ziplock bag with the corner snipped off.
- For leftovers, store each part separately in air-tight containers for up to 3 days in the refrigerator, and assemble the tacos when you are ready to eat.
- Some other sauce options are teriyaki sauce, roasted garlic aioli or honey garlic sauce.
Nutrition
Serving: 1Serving (2 tacos) | Calories: 631kcal | Carbohydrates: 41g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 1168mg | Potassium: 614mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4402IU | Vitamin C: 62mg | Calcium: 176mg | Iron: 3mg
