Ingredients:

  • 1 lb large shrimp, peeled, deveined, tails removed
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp neutral oil
  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tbsp Sriracha
  • 1 tsp honey
  • 2 cups shredded cabbage mix
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 2 tbsp chopped fresh cilantro
  • 1/4 tsp salt
  • 12 small (6-inch) corn tortillas
  • 2 stalks sliced scallions

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a medium bowl, whisk together cornstarch, garlic powder, paprika, salt, and pepper. Toss the shrimp in the mixture until evenly coated, shaking off any excess powder.
  2. Heat oil in a large non-stick skillet over medium-high heat until it shimmers. Add shrimp in a single layer and sear for 2–3 minutes per side until mahogany-colored and opaque. Remove to a paper towel-lined plate to drain.
  3. In a small bowl, whisk together the sauce ingredients (1/2 cup mayo, Thai sweet chili sauce, Sriracha, and honey) until smooth.
  4. Prepare the coleslaw by mixing shredded cabbage, 2 tbsp mayonnaise, lime juice, apple cider vinegar, chopped cilantro, and salt.
  5. While shrimp are still hot, toss them in the Bang Bang sauce until fully coated.
  6. Warm tortillas in a dry pan for 30 seconds. Assemble by layering each tortilla with coleslaw, 3 glazed shrimp, and a sprinkle of scallions.