This recipe has a few steps but they are well worth it. We ALL LOVED this dish. It’s sweet, spicy and crispy all in one bite. I used gluten free soft taco shells for Robby’s and a whole wheat soft taco shell for Jim’s. If you want it a little spicier add a bit more sriracha a little less spicy use a little less sriracha. If you don’t want to use corn starch rice flour would make a great substitute. This makes 4 wraps in total.
You could also serve the shrimp over white rice with an extra drizzle of sauce!
INGREDIENTS
Bang Bang SAUCE INGREDIENTS
1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
3 teaspoons sriracha sauce or to Tatse
FOR THE FILLING
Corn tortilla’s
1 package pre cut coleslaw package with coleslaw dressing
MARINADE FOR THE SHRIMP
1 Pound shrimp, peeled, deveined and tails off
1/2 cup buttermilk
Salt
Pepper
Dash of onion powder
Dash of garlic powder
3/4 cup cornstarch
Canola oil for frying
DIRECTIONS
For the shrimp marinade combine buttermilk, pinch of salt, pinch of pepper, onion powder and garlic powder. Pour over the peeled deveined and tail off shrimp stir to coat and set aside.
Heat about 2 inches of canola oil in a Dutch over, temperature should be 375 degrees.
In a small bowl stir together the bang bang sauce ingredients and set aside.
In another bowl add the coleslaw mix and coleslaw dressing mixing well and set aside.
Place the cornstarch in a shallow baking dish . Remove shrimp from the marinade mixture letting the excess marinade drip off and place the shrimp in the cornstarch coating both sides of the shrimp. When your oil is heated to temperature shake off any excess cornstarch and put into the heated oil. I did this in 2 batches.
Cook the shrimp until they are pink. Remove from oil onto a napkin lined plate to soak up excess oil.
Add the cooked shrimp into a bowl and add half of the Bang Bang sauce and stir to coat the shrimp.
To make the wrap, place your desired wrap on a plate, add some of the slaw mixture, add some of the cooked shrimp and drizzle with more Bang Bang sauce if desired.
Serve warm.
Enjoy!
Anne
