Bang Bang Shrimp Taco Crunchwraps

• 1 pound large shrimp, peeled and deveined
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crushed tortilla chips
• 8 small taco shells
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion

Steps

1. 1 In a medium bowl, whisk together mayonnaise, sriracha, rice vinegar, sugar, garlic powder, paprika, salt, and pepper.
2. 2 Toss shrimp in the sauce to coat evenly. Refrigerate for 10 minutes.
3. 3 Preheat oven to 425°F. Toss shrimp in crushed tortilla chips until evenly coated.
4. 4 Spread shrimp on a baking sheet and bake for 8-10 minutes until cooked through.
5. 5 Warm taco shells according to package instructions.
6. 6 Fill each taco shell with shrimp, shredded lettuce, diced tomatoes, and red onion.
7. 7 Serve immediately with extra sauce on the side if desired.

Equipment

• Baking sheet
• Oven
• Mixing bowls

Variations

• For a milder sauce, use less sriracha or substitute with a milder hot sauce.
• Use crispy fish or chicken as an alternative to shrimp.

Substitutions

• If you don't have sriracha, use any hot sauce you prefer.
• Substitute crushed tortilla chips with panko breadcrumbs for a different texture.

Pairings

• Perfect with a zesty lime margarita.
• Great alongside a simple black bean salad.

Nutrition

Tips

• For extra crispiness, you can use an air fryer for the shrimp at 400°F for 6-8 minutes.
• Customize your crunchwraps with avocado, cheese, or cilantro for added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.

Freezing: These do not freeze well due to the texture of the taco shells and shrimp.

Serving Suggestions

• Serve with a side of tangy coleslaw or a refreshing cucumber salad.
• Pair with a cold cerveza or a limeade for a complete meal experience.

FAQ