Paleo Bang Bang Shrimp Tacos

These Paleo Bang Bang Shrimp Tacos taste just like the real thing! Crunchy, spicy, and all around perfect! 

Paleo Bang Bang Shrimp Tacos | wickedspatula.com
You guys already know that I’m head over heals in love with tacos but these, THESE, are what taco dreams are made of. Crispy shrimp doused in Bang Bang style sauce tucked into a pillowy flour-like tortilla with some tangy crunchy slaw is just about perfect in my opinion. 

Bang Bang shrimp (or sometimes called firecracker shrimp) used to be one of my favorite appetizers. Well I’m happy to say that my version, while Paleo, tastes exactly like the real thing! The shrimp are dusted in tapioca starch and flash fried then drenched in the spicy sweet sauce that I could eat with a spoon. I promise I didn’t though, OK maybe I did, but it’s SO good! 

The slaw is perfectly crunchy and tangy. The recipe is inspired by one I saw in the Skinnytaste Cookbook while browsing cookbooks at Barnes and Noble a few months back. I don’t remember exactly what was in the slaw but I did remember the cabbage and the dressing was vinegar and honey. Anyways, it adds a nice bright crunch to the tacos. Add an extra drizzle of Sriracha and you’re ready to party. 

Paleo Bang Bang Shrimp Tacos | wickedspatula.com

While the recipe may look a tad daunting I promise everything comes together in a cinch making it perfect for an easy weeknight dinner. The sauce can even be made ahead of time and stored in the refrigerator until you’re ready to use it. Also, while these flour-like tortillas are always a hit I also love this recipe with my One-Ingredient Paleo Tortillas or even without tortillas eaten as a salad instead!

The recipe makes 5 tacos and since I just made this for Alex and I we had a little disagreement on who was going to get the last one. We ended up splitting it. Compromise is the root of marriage. Ha! Seriously though, these have become a household favorite and I’m positive you’re going to love them. 

Paleo Bang Bang Shrimp Tacos | wickedspatula.com

Looking for a refreshing margarita to pair with these tacos? I’ve got you covered! Check out all of my margarita concoctions here!

Check out my vegetarian friendly Bang Bang Cauliflower!

Paleo Bang Bang Shrimp Tacos
Yields 5
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Bang Bang Sauce
  1. 1/3 cup mayonnaise, Primal Kitchen or homemade
  2. 2 tablespoons sweet chili sauce (recipe below)
  3. 2 tablespoons Sriracha
Sweet Chili Sauce
  1. 3.5 tablespoons white wine vinegar
  2. 2 tablespoons water
  3. 1.5 tablespoons honey
  4. 1 clove garlic, minced
  5. 1 teaspoon chili flakes
  6. 1/2 teaspoon minced ginger
  7. 1/8 teaspoon cayenne
  8. Pinch of salt
Tortillas
  1. 2 eggs
  2. 2/3 cup water
  3. 1 cup tapioca flour
  4. 1/4 cup coconut flour
  5. 1/4 teaspoon salt
Tacos
  1. 1 lb shrimp, peeled
  2. 2 tablespoons tapioca flour
  3. 1/3 cup coconut oil, for frying
  4. 1 cup nappa cabbage, shredded
  5. 1/2 cup red cabbage, shredded
  6. 1/2 cup minced cilantro
  7. 2 green onions, sliced
  8. 2 tablespoons olive oil
  9. 1 tablespoon white wine vinegar
  10. 1/2 tablespoon honey
  11. Pinch of salt
Instructions
  1. To make the sweet chili sauce combine all ingredients in a small saucepan over medium heat. Bring to a boil and reduce to a simmer until thickened. Let cool then mix with the mayonnaise and Sriracha.
  2. In a large bowl combine the shredded Napa cabbage, shredded red cabbage, minced cilantro, and green onions. Toss with the 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 tablespoon honey and a pinch of salt. Set aside.
  3. To make the tortillas combine all ingredients in a medium mixing bowl and whisk until smooth. Heat a cast iron skillet over high heat and add a bit of coconut oil or butter to the pan. Pour in 1/5 of the batter at a time and spread out into about a 6" circle. Allow to cook 1-2 minutes then flip and cook another 1-2 minutes. The tortillas should be soft and foldable but golden brown. Repeat until you have 5 tortillas and set aside.
  4. Heat a large skillet over high heat and melt the coconut oil. Toss shrimp with tapioca until covered and place in skillet. Fry 2 minutes until golden, flip and fry another 2-3 minutes until cooked through and crispy. Toss with Bang Bang sauce.
  5. To assemble place slaw in tortilla and top with shrimp and a drizzle of Sriracha if desired.
Notes
  1. Slaw adapted from Skinnytaste Cookbook
  2. Tortillas adapted from Paleo Porn
Wicked Spatula http://wickedspatula.com/

Paleo Bang Bang Shrimp Tacos | wickedspatula.com

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Comments

  1. says

    Totally love these! pinned for later – definitely will make these! I have never tried shrimp tacos but I have a funny feeling that I am going to enjoy 🙂

  2. Sara says

    Made them on vacation in Florida for two families and they were a HUGE hit! Even with the kids! LOVED LOVED LOVED them!

  3. Lisa says

    My husband just said these are a winner….will probably be making them at least once a month. So good!!

  4. Debi says

    Haven’t made yet. I’m a little confused… I purchased the tapioca flour which says it is also referred to as tapioca starch/ Red Mill. Are they the same?

  5. Kim says

    Hi I am looking to make these tomorrow night – but I have sweet potato flour could I use that instead of the coconut flour? Thanks so much!!!

    • says

      Hi Kim! No, unfortunately you can’t. Coconut flour absorbs a lot more than potato flour and will produce a completely different product. You could make a different type of tortilla though. If you have green plantains on hand simply cut into 2 inch pieces, boil until tender, blend into a dough, form 4 balls per plantain, and press between 2 pieces of plastic (like a cut ziploc bag), and then heat in a dry cast-iron skillet until golden and crisp. I’ve also seen some cauliflower and zucchini tortillas on Pinterest before too!

  6. Bailey says

    We really liked the dish, but I will make a change next time that’s a personal preference. I cook a lot with Tapioca, but it took a long time for it to get crispy and the shrimp ended up sticking together because it got gummy while cooking. I think next time I will cook them like I do my fried chicken with almond flour and tapioca mixture. The sauce and cabbage were SO good on it! This will definitely stay on our recipe rotation. Thanks!!

  7. Cari says

    These are now a permanent “go to” recipe! They are the best tasting tacos ever! I’ve never been to the restaurant where these are popular, but I imagine it wouldn’t compare to these. The flavors are outstanding and the tortillas are perfect…not super mushy like a lot of tapioca tortillas. So happy I found your site because you have my palate!

  8. Rebecca cazares says

    Just made these wraps and they are pretty good just kind of rubbery did I do something wrong? They aren’t bad rubbery just wondering if maybe I cooked them too long and if the egg made them rubbery otherwise really good I made fish tacos out of them

    • says

      Hey Rebecca! Tapioca can be inherently rubbery but if you cook them just right they should be soft and pillowy. I would actually think that they were undercooked if they turned out rubbery as the middle didn’t have long enough to cook through.

  9. Lily says

    Holy shiitake mushrooms these were to die for. So happy I made them! I skipped the tortilla and went with store bought for time, but I’ll have to try them laters. Thank you!

  10. Deanna Cleman says

    Hi, I love quick healthy foods but also like to know the calorie count plus carb count if you know it. Thank you and going to try it.

    • says

      Hi Deanna, I don’t provide nutritional information as everyones products are different. You can plug your ingredients into an online calculator like this one and it should do the trick.

    • says

      Hi Monica! I’m SO glad you love them!! I haven’t tried freezing the tortillas but I would assume that if you freeze them and then reheat in a dry hot skillet they would be fine. They texture would be the only thing I’d be concerned about. Let me know if you try it!

    • Monica says

      I haven’t frozen any yet. But, I did refrigerate some. I microwaved them. The first one was fine, as they cooled, they cracked.

      Yesterday I made a batch of batter to make “tortilla straws.” I only made one tortilla and refrigerated the batter. This evening, I made a second tortilla and it is still great!

      • says

        Hi Monica! If you decide to freeze more try reheating them in a dry but well seasoned cast iron skillet or a ceramic nonstick skillet. That should prevent them from cracking. I’m glad to know the batter held up in the fridge! That’s perfect if you only need one or two at a time.

  11. says

    Made these for dinner tonight and just finished! Loved the shrimp so much and I love the texture of the tortillas, I’ll be using those for a lot of things. I think it might be my favorite paleo meal. OH we did add some local island avocados. YUM.

  12. Megan says

    This is the best meal I have had, paleo or otherwise, in as long as I can remember. It is incredibly good. I wouldn’t change a thing. Will definitely make again and be using tortillas in a whole new world of recipes. Thank you so much!

  13. Trish says

    Just made these tonight. Omg yum! My husband isn’t a fan of shrimp so i used tilapia but cooked it exactly the same way. Huge hit! The slaw will be a go to on its own when we want a slaw without mayo. And the tortillas? Seriously? Amazing! We are a month into paleo and it’s recipes like these that have kept us going! For anyone who has had issues dredging their shrimp, make sure it’s really dry. Any moisture will affect the tapioca flour. Thank you for this. I’m a big fan!

  14. Sandi Bland says

    Made these for dinner tonight. I managed to get 8 tortillas out of the recipe instead of 5. They were a hit! Finally after making so many recipes this is a keeper. Thank You

  15. Melanie says

    Tried this recipe tonight and it was very good! Next time I make this I will make a couple of alternations. First, I did not care for the texture of the tapioca starch in the shrimp/sauce mixture. It was too.. stringy… for me. I ended up rinsing off the shrimp after adding the tapioca starch. I put them back in the sauté pan to warm again and crisp up a little, then mixed with the bang bang sauce. It was great without the tapioca starch! 😀 Also, I love spicy food, so i think next time I will marinade the shrimp in a garlic, lime, and siracha before cooking it. Overall it is a great recipe and I enjoyed it! Lastly, those tortillas are A-W-E-S-O-M-E! I was blown away with how delicious they were (with just the slightest hint of coconut flavor). I will definitely be using that recipe for all of my mexican recipes (enchiladas, carnitas, etc.). Thank you so much for sharing this recipe!

  16. Alma says

    hi!
    This was amazing. Tortilla is the way I remember it prior to my grain free life.
    Thanks so much for sharing your creations with people who don’t invent stuff but use other creative bloggers’ creations 😉
    Greetings from Vienna, Austria

  17. says

    Probably a silly question, but why do you provide us with a Taco & Tortilla ingredients? I’d only be interested in the soft Tortillas, but we don’t use both, do we?

    • says

      Hi Jill! The “Taco” ingredients are for the filling and the “Tortilla” ingredients are for the tortillas. I hope that makes sense 🙂

  18. wildchildt says

    Made these tonight and they turned out fabulous. I did not have time to make the tortillas so I used store bought:( Will give your tortillas a go later. My husband doesn’t do very spicy and I have a toddler, so I omitted the cayenne and only used about 1/8 tsp crushed red pepper in the chile sauce. I also used regular cabbage (that’s what I had on hand) and a little less cilantro. Overall they were a total hit at our house. Next time I think I will season the shrimp with salt, pepper, and a touch of garlic powder before tossing in tapioca starch. Thanks for the recipe.

  19. says

    Pinned!! Absolutely love the tortilla recipe! Looks like the ingredients are the absolute perfect combo to be able to bend them without breaking. Awesome!

  20. Erica (@Erica's Recipes) says

    Love love love that you made the tortillas – beautiful! Shrimp Tacos are one of my favorite things to eat. I LOVE you spin on them. Pinning to save!

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