Bang Bang Shrimp Tacos With Pineapple Coleslaw Food
PINEAPPLE SHRIMP TACOS
Taste the tropics with our cool, crispy take on shrimp tacos. Wrapping the shells in lettuce adds even more crunch while keeping the tacos tidy after you take a bite. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.
Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 1123mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 6g fiber), Protein 27g protein.
BANG BANG SHRIMP SANDWICH WITH SLAW
Make and share this Bang Bang Shrimp Sandwich With Slaw recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 25m
Yield 4 Sandwiches
Number Of Ingredients 14
Steps:
- Equipment:.
- Heavy pot for frying or table top fryer.
- In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
- In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
- Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
- Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.
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- Place the cabbage, pineapple, and onion into a bowl and toss in oil, honey, and lime juice. Stir until combined. Place in refrigerator until ready to assemble tacos.
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- Prepare the slaw and sauce: Place the cabbage in a medium mixing bowl. In a separate large bowl, stir together the Greek yogurt, oil, garlic, and salt. Scoop about half of the yogurt mixture into the bowl with the cabbage. To the cabbage bowl, add the lime zest and juice. Stir to combine, then refrigerate until ready to serve.
- To the bowl with the remaining Greek yogurt mixture, add the Thai sweet chili sauce, sriracha, and vinegar. Set aside.
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- In a high-sided skillet, wok, or dutch oven, heat the 3 tablespoons oil over medium high. Once the oil is hot and shimmering, carefully add the shrimp, shaking off as much excess cornstarch as you can. Sauté, stirring almost constantly, until the shrimp is cooked through and the cornstarch is no longer white, about 4 minutes. Do not overcook, and if the shrimp looks dry, drizzle in extra oil as needed. Transfer the shrimp to the bowl with the Greek yogurt/Thai chili mixture and toss to coat the shrimp in the sauce.
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