This naturally gluten free take on Bang Bang Shrimp Tacos is packed with all of the flavor you love, but in a delicious lightened up way.
This post is sponsored by Klarbrunn.
Bang Bang Shrimp Tacos with Lettuce Wraps
Meet your new favorite summertime dinner – healthier Bang Bang Shrimp Tacos!
Not only are these amazing lettuce cups naturally gluten free, lower carb, and lower in calories than the originals, they’re SO. DANG. GOOD. Like, “Can I eat these every day for the rest of my life?” kind of good.
I want to say the magic is in the sauce – and there’s definitely lots of delicious magic happening in that bang bang sauce, but there’s so much magic happening in the slaw, too.
The slaw is creamy, packed with amazing lime flavor, and all around so good. We love the slaw so much we actually like to make a double batch of it so we can have extra on the side.
Since this is the perfect light and fresh meal, I love pairing it with Klarbrunn’s refreshing sparkling water. My favorite flavor pairing for these tacos is the Citrus Blend, but I think it would also taste amazing with Lemon, Lime, or Pomelo Grapefruit!
Have you tried their water yet? If you haven’t, it’s definitely time you did! You can find out where to buy Klarbrunn’s sparkling water here.
Healthy Easy Dinner
To keep these copycat tacos as healthy as possible, I opted to not fry or coat the shrimp and to use lettuce cups instead of tortillas.
If you wanted to make this recipe even healthier, you could substitute the mayonnaise with Greek yogurt. I prefer it with mayonnaise, but it’s very creamy and delicious either way.
If you’d like a lightened up version of these popular tacos without sacrificing the breaded coating on the shrimp, you could toss the shrimp in a couple of Tablespoons of cornstarch before sauteing them. That would give you a delicious crispy coating similar to breaded shrimp, but it would still be quite a bit lighter than the Bonefish Grill version.
Boom Boom Shrimp vs. Bang Bang Shrimp
Though these recipes are very similar, there is one main difference in the sauce ingredients. While both sauces have a base of mayonnaise and sweet chili sauce, Boom Boom Sauce also uses toasted sesame oil, whereas Bang Bang Sauce uses honey and Frank’s hot sauce.
What to Serve this With
Something I recently tried that I’m kind of in love with is making a quesadilla with the shrimp, bang bang sauce, some cheese, and serving the creamy lime slaw on the side.
What You’ll Need
The one tool I really recommend for this recipe is a good large nonstick skillet. It makes a difference when you’re cooking the shrimp and allows you to use less oil, which I prefer. You could either use a fry pan with a nonstick coating or a well seasoned cast iron skillet.
- 1 cup shredded green cabbage (washed and dried)
- 1/2 cup shredded red cabbage (washed and dried)
- 2 Tablespoons sour cream
- 2 Tablespoons mayonnaise
- 2 Tablespoons diced green onion
- 1 medium clove garlic (minced)
- 1 Tablespoon fresh lime juice
- 1 teaspoon lime zest
- ¼ teaspoon fine sea salt
Bang Bang Sauce:
- ¼ cup mayonnaise
- 2 Tablespoons sweet chili sauce
- 1 Tablespoon honey
- 1 Tablespoon Frank’s Hot Sauce
- 1 Tablespoon oil of choice
- 24 large shrimp (peeled, deveined, tails removed, washed, and thoroughly dried)
- 16 leaves romaine lettuce (washed and dried)
- In a medium bowl, combine the sour cream, mayonnaise, green onion, garlic, lime juice, lime zest, and fine sea salt to make the dressing for the slaw.
- In a large bowl, toss to coat the cabbage in the dressing.
- Cover and place in the fridge until ready to serve.
Bang Bang Sauce:
- To a medium bowl, add the mayonnaise, sweet chili sauce, honey, and Frank’s hot sauce. Mix to combine.
- Cover and refrigerate until ready to serve.
- Lightly salt and pepper the shrimp.
- Heat a large nonstick skillet over medium heat. Add the oil and then add the shrimp starting at the 12 o’clock position and working your way around the skillet in a clockwise motion. Always starting in the same spot and working your way around the skillet in the same order makes a huge difference with food that cooks quickly (like shrimp) because it helps you cook each piece evenly.
- Saute until the shrimp looks like it’s becoming opaque about halfway through (or about 2-3 minutes), flip and cook until the shrimp is cooked through (about 2 more minutes).
- Remove the shrimp from the pan so they don’t overcook, and set aside.
- To assemble the tacos, start with the lettuce cup base. To make the lettuce cups stronger, stack two leaves of romaine lettuce on top of each other. Fill with ⅛ of the slaw, add three shrimp, and then drizzle on a generous amount of bang bang sauce. Alternatively, you could toss the shrimp in the bang bang sauce if you prefer.
- Eat immediately.
Frank’s Hot Sauce is relatively mild in heat, so if you’re using a different hot sauce start with 1 teaspoon and add additional hot sauce ½ teaspoon at a time until you get your desired level of heat.
Amount Per Serving: Calories: 144Total Fat: 10.6gSaturated Fat: 1.9gTrans Fat: 0.1gCholesterol: 44.4mgCarbohydrates: 7.6gNet Carbohydrates: 6gFiber: 1.6gSugar: 5.2gProtein: 5.3g
Nutrition information isn’t always accurate.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
Try making these gluten free bang bang shrimp tacos the next time you want a delicious and easy dinner!