4 Serves
61 Mins
In a small bowl, whisk together the mayonnaise and sweet chili sauce to create the Bang Bang sauce, then set aside.
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Vitamin E
2 mg / 15 mgVitamin K
52 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
291 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
752 mg / 1,250 mgPotassium
944 mg / 4,700 mgSodium
1034 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
404 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Pat the raw shrimp dry with paper towels and toss them in a bowl with cornstarch until evenly coated.
Heat vegetable oil in a large frying pan over medium-high heat.
Carefully add the shrimp to the hot oil and fry until golden brown and cooked through, about 3 minutes per side, then remove using a slotted spoon.
In a clean bowl, toss the fried shrimp with the prepared Bang Bang sauce until thoroughly coated, and season lightly with salt and pepper.
Warm the taco shells in the oven or on a dry skillet, then fill each with the shrimp mixture and top with cabbage slaw.
8
g12
g8
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