Ingredients:

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tbsp Sriracha
  • 1 tsp honey
  • 1 tsp rice vinegar
  • 1 lb large shrimp, peeled and deveined
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup neutral oil for frying
  • 2 cups shredded cabbage
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/4 cup fresh cilantro, chopped
  • 8-12 small corn or flour tortillas
  • 1 lime, cut into wedges

Instructions:

  1. Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Refrigerate until needed.
  2. Prepare the slaw by tossing shredded cabbage with lime juice, apple cider vinegar, olive oil, and chopped cilantro. Season with a pinch of salt and pepper.
  3. Set up a dredging station: Bowl 1 with mixed cornstarch, flour, garlic powder, salt, and pepper; Bowl 2 with beaten eggs; Bowl 3 with panko breadcrumbs.
  4. Coat each shrimp in the flour mixture, dip in the beaten egg, and press firmly into panko breadcrumbs until fully coated.
  5. Heat oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden brown. Drain on a wire rack for 60 seconds.
  6. Toss the hot fried shrimp in the chilled bang bang sauce until evenly glazed.
  7. Warm tortillas in a dry pan or over an open flame. Fill each with zesty slaw, add 2-3 glazed shrimp, and garnish with extra cilantro and a lime wedge.