Print
A small blue casserole dish with two Bang Bang Shrimp Tacos in the dish. A white and black Aztec patterned towel sits under the casserole dish.

Bang Bang Shrimp Tacos

Full of fresh, summer flavor, these Bang Bang Shrimp Tacos are simple, easy, and delicious! 

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 tacos
Author Amy - The Speedy Spatula

Ingredients

  • 12 oz small shrimp (frozen, raw, tails off, deviened)
  • 8 corn tortillas heated
  • 1 yellow bell pepper diced
  • 1 avocado peeled & diced
  • 2 cups sliced strawberries
  • 2 cups shredded red cabbage
  • Japanese Yum Yum Sauce
  • 1 tbsp butter
  • 1/4 tsp Lawry's Reduced Sodium Seasoned Salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Tony's Creole Seasoning
  • 1 tbsp lime juice

Instructions

  1. Start by washing and dicing/slicing the bell pepper, avocado, strawberries, and purple cabbage. Place in separate bowls and set aside.

  2. Spray a small skillet with nonstick cooking spray and place one corn tortilla in the skillet, spraying the side of the tortilla facing you with nonstick cooking spray.

  3. Heat the tortilla for about 1-2 minutes per side on medium high heat or until the tortilla just starts to brown. Repeat the process until all 8 tortillas are heated.

  4. Place the frozen shrimp in a colander and rinse under cool water for 5-7 minutes, moving the shrimp around with your hands to ensure that all shrimp is rinsed. This will thaw the shrimp quickly. 

  5. Place the thawed shrimp in a skillet with the butter, Lawry's, garlic powder, onion powder, Tony's, and lime juice. Stir the butter and seasonings into the shrimp.

  6. Cook the shrimp, uncovered, on medium high heat until they loose their translucency and become white and orange.

  7. Remove the shrimp from the heat and assemble the tacos with the toppings of your choice.

  8. Drizzle the assembled tacos with Yum Yum sauce and enjoy!