Dear Lord. My mouth is watering just remembering this meal as I write it up for you guys. I absolutely cannot wait to make this again. I’m not a big seafood person (can you tell by my blog??), but everybody likes fried food. Not only that, but the sauce for this is crazy amazing.
I’m just gonna leave at that for you guys. You have to try this one.
I based my recipe off this one.
Paleo Bang Bang Shrimp Tacos
for the sauce-
- 1/3 cup greek yogurt
- 2 tablespoons Sriracha
- 3.5 tablespoons white vinegar
- 2 tablespoons water
- 1.5 tablespoons honey
- 1 clove garlic, minced
- 1 teaspoon chili flakes
- 1/2 teaspoon minced ginger**
- 1/8 teaspoon cayenne
- pinch of salt
for the shrimp-
- 1 lb shrimp, peeled and deveined as necessary
- 2 tablespoons tapioca flour
- 1/3 cup coconut oil
- 1 package corn tortillas
for the slaw-
- 2 small packages of premade/cut slaw mix (I cheated. But it’s so easy to just pick this up! You need to take shortcuts somewhere…)
- 1/2 cup cilantro, minced
- 2 green onions, sliced
- 2 tablespoons EVOO
- 1 tablespoon white vinegar
- 1/2 tablespoon honey
- pinch of salt
- To make the sauce, combine the vinegar, water, honey, garlic, chili flakes, ginger, cayenne and salt in a saucepan. Bring to a boil and reduce to a simmer until thickened. It should be able to coat the back of a spoon. Remove from heat and set aside to cool.
- Once cooled, add the yogurt and Sriracha and mix together until combined.
- Meanwhile, make the slaw. In a small bowl, whisk together the oil, vinegar, honey and salt. In a large bowl, mix together the slaw mix, cilantro and onions. Top with the wet ingredients, then toss to combine.
- Cook the shrimp. Heat a large skillet over high heat and melt the coconut oil. Toss the shrimp with tapioca until covered and place in the skillet. Fry about 2 minutes per side, then place on a paper towel and pat dry. Once finished, toss with the sauce.
- Place a the slaw on top of your tortilla, then place the shrimp on top. Drizzle with extra Sriracha, if desired. Enjoy!
**Tip: to keep ginger for a long time, peel the outside, then place in a ziplock, label and freeze. Frozen ginger is very easy to grate in order to get that minced texture and you don’t have a dried up, forgotten piece of ginger you have to throw out in 2 weeks!