Sugar-Free Bang Bang Shrimp Tacos with Creamy Slaw

Name: Sugar-Free Bang Bang Shrimp Tacos with Creamy Slaw
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp cornstarch; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp salt; 0.25 tsp black pepper; 2 tbsp olive oil; 0.5 cup mayonnaise (sugar-free); 2 tbsp sriracha (check for sugar-free); 1 tbsp lime juice; 1 tsp rice vinegar; 3 cups shredded cabbage (green and/or red); 0.5 cup shredded carrots; 0.25 cup fresh cilantro, chopped; 8 small corn or flour tortillas; 4 lime wedges, for serving

Crispy, spicy, and sweet shrimp nestled in warm tortillas with a cool, creamy, and sugar-free slaw. A vibrant and flavorful taco experience without any added sugar.

Serves: 4
Difficulty: Easy

Main Dish Seafood American Stovetop 30-60 min Sugar-Free

Ingredients 16

4 servings

Steps 6

Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, paprika, garlic powder, salt, and black pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Do not overcrowd the pan; cook in batches if necessary.
While the shrimp cooks, prepare the Bang Bang sauce: In a small bowl, whisk together the sugar-free mayonnaise, sriracha, lime juice, and rice vinegar until smooth. Taste and adjust sriracha for desired spice.
Prepare the slaw: In a separate medium bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro. Pour about half of the Bang Bang sauce over the slaw and toss to coat. Reserve the remaining sauce for drizzling over the tacos.
Warm the tortillas according to package directions (microwave, dry skillet, or oven).
To assemble the tacos, place a spoonful of the creamy slaw into each warm tortilla. Top with cooked shrimp and drizzle with additional Bang Bang sauce. Serve immediately with lime wedges.