Bang Bang Shrimp Tacos and Cilantro Lime Caulirice

Day 1: Cinco de Mayo recipes.

Hey! This week is all you can eat Mexican at our house and Cinco de Mayo is on Friday! FRIDAY! So I’m sharing a few of my favorite recipes with you each day this week, starting with this Asian fusion taco. That counts as Mexican food, right? And this Cilantro Lime Caulirice. Yum. (*Mouth watering*) You can watch my segment on Studio 5 below-

It was super yummy and my kids loved it!


Bang Bang Shrimp Tacos
Serves 4-6
2 lbs raw 26/30 shrimp, shell off and cleaned
1 egg
3 tbsp. cornstarch
2 tbsp. water
Salt and pepper to taste
1/2 tsp. garlic powder
1 cup Tempura bread crumbs (optional)
1/2 cup coconut oil or vegetable oil for frying shrimp
Heat skillet over medium, with oil to prepare for frying. Mix together egg, cornstarch, water and salt and pepper and garlic. Dry your shrimp, and then place in cornstarch mixture. Tap off excess mixture, then dip in Tempura crumb mixture, pat down firmly. (optional). Then place shrimp in the pan to fry until lightly pink. Cook on both sides for about 1-2 minutes, coating becomes golden brown. Remove from the pan and cool on a wire rack or paper towel. Repeat until all shrimp are cooked.
(*Tip*- It’s really easy to over cook shrimp. Watch them closely, when they are slightly pink, they are done.)
2 cups red cabbage slaw
1 cup cilantro
1/2 red onion, thinly sliced
1 tbsp. olive oil
1 lime, juiced
1/2 tsp. kosher salt
Toss all ingredients together and let stand while making the shrimp and cooking the tortillas. The longer it sits, the better.)


Cilantro Lime Caulirice

1 lb. riced cauliflower

2 tbsp. olive oil

Salt and pepper to taste

1/2 cup chopped fresh cilantro

2 green onions, diced

2 limes, juiced

Roast your cauliflower in olive oil and salt and pepper at 420 degrees for 20-22 minutes on a large cookie sheet. Remove from the oven and mix in cilantro and lime juice. Toss and serve warm.


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