Bang Bang Shrimp Street Tacos

Up close shot of shrimp tacos with a spoon.

5 from 2 votes

Get ready for a flavor explosion with this Bang Bang Shrimp Street Tacos recipe! Loaded with succulent jumbo shrimp, nestled in warm tortillas, and topped with homemade dairy-free creamy Bang Bang sauce- these tacos are AMAZING. With a spicy kick from fresh jalapenos, they're the perfect blend of heat and creamy indulgence. Once you try them, you'll be hooked! Gluten-free option.

Prep Time10

Cook Time8

Total Time18

Course: Main Course

Keyword: bang bang, dinner, easy, family-friendly, kid-friendly, lunch, seafood, shrimp, street tacos, tacos, weeknight, weeknight meals

Servings: servings

Calories: 183kcal

Author: Shanika

Ingredients

EASY BANG BANG SAUCE:

½ cup vegan mayonnaise
2 Tbsps sweet chili sauce, organic
2 Tbsps Sriracha sauce
1 teaspoon rice wine vinegar
Sesame seeds, for garnish

AIR FRYER SHRIMP:

1 lb. wild-caught jumbo or colossal shrimp, deveined
1 tablespoon Extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried thyme

STREET TACOS:

6 street tortillas, flour or corn
1 cup Cooked brown rice (optional)
Poblano peppers, chopped
Cooked sweet corn
Sliced jalapeños

US Customary - Metric

Instructions

TO MAKE THE AIR FRYER SHRIMP [OPTION #1]:

Preheat the Air Fryer to 400 degrees and lightly spray the basket with cooking spray to keep the shrimp from sticking.
In a bowl, add the shrimp, olive oil salt, black pepper, smoked paprika, garlic powder, onion powder, parsley, and thyme, stirring everything together until combined and shrimp are coated.
Transfer the shrimp to the prepared basket and cook for 6-8 minutes or until shrimp are charred and pink in color.

TO MAKE THE SAUTED SHRIMP [OPTION #2]:

In a bowl, add the shrimp, olive oil salt, black pepper, smoked paprika, garlic powder, onion powder, parsley, and thyme, stirring everything together until combined and shrimp are coated.
In a medium 10-inch skillet over medium-high heat, add the olive oil. Once heated, add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cooked through. Once done, remove from skillet and set aside.

CHAR OR WARM TORTILLAS:

To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

TO MAKE THE EASY BANG BANG SAUCE:

In a bowl, whisk together the vegan mayo, sweet chili sauce, Sriracha, rice wine vinegar, and sesame seeds until combined and smooth.

ASSEMBLY:

To assemble tacos, add a few spoonfuls of cooked brown rice (if using) atop a charred tortilla followed by: cooked sweet corn, shrimp, chopped poblano peppers, jalapeños, and spoonfuls of the Bang Bang sauce. Repeat until desired amount of tacos are made. Garnish with chopped fresh cilantro or parsley, if desired.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep (including tortillas) and assembled when ready to serve. See tortilla recipe for gluten-free option.
OPTIONAL TOPPINGS: See post for other great taco topping options!

Nutrition