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1.
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First, put together the slaw.
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Just combine the sliced red onion, grated carrot, grated cucumber, salt, lime juice, lime zest and soy sauce in a bowl.
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Stir them together thoroughly and set it aside.
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Let the flavors all marinate together and marry while you prepare the sauce and shrimp.
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2.
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Now, my version of Bang Bang sauce is basically a glorified Asian mayo.
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Wrap the bottom of a mixing bowl in a cold, wet towel.
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This is going to help the sauce emulsify.
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In that bowl combine the egg yolk, vinegar, salt, Chinese five spice, Dijon and Sriracha.
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Whisk it all together thoroughly.
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While you are still whisking, slowly pour all of the oil in and let it emulsify together into a gorgeous mayo sauce.
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3.
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Its time to just cook up the shrimp!
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I ended up dividing the coconut oil and shrimp in half and cooking them in two batches so that my pan wouldnt get over crowded.
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Get a large pan on the stove and heat half of the coconut oil over medium high heat.
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Add half of the shrimp to the pan and then sprinkle them with a bit of salt and chili powder to season them.
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Stir the shrimp around the pan until they get pink on both sides and thoroughly cooked through.
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Remove them from the pan and repeat with the other half of the coconut oil and shrimp.
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4.
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The components of the bang bang shrimp tacos are enough to make 8 tacos, so this recipe feeds four.
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Assemble the tacos by warming the tortillas for 10-15 seconds on a plate in the microwave.
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Fill each taco with 5-6 shrimp, then spoon a couple of spoonfuls of Bang Bang Sauce over the hot shrimp.
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Top them with a nice big scoop of the Asian slaw.
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Let me tell you, I felt like I was back at that amazing date night at Bonefish Grill.
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These Bang Bang Shrimp Tacos are so full of flavor and were a huge hit with hubby!
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Note: For those with sensitivities, the Bang Bang sauce includes raw egg yolk.
