What you'll Need (serves 4 to 6):
For the shrimp:
1 lb - Medium to Jumbo sized shrimp (peeled, deveined, tails removed & cleaned)
1/2 cup of vegetable oil
1/2 cup - Corn starch
3/4 cup - flour
2 - Eggs
1 tbsp - Scotch Bonnet or your favorite hot sauce
1 tsp - GOYA Sazonador Total Seasoning
1/2 tsp - Black pepper
1 cup - Buttermilk
1 cup - Panko
8-12 Corn or Flour Tortillas
1 tbsp - Cilantro (for garnish)
For the slaw:
2 1/2 cups - Coleslaw Mix
3/4 cup - Mayo
1/4 cup Sour cream
Juice from a fresh lime
1/2 tsp - Flavor God Fiesta Sweet and Tangy seasoning (optional)
For Bang Bang sauce:
2 1/2 tbsp - Scotch Bonnet or your favorite hot sauce
1 tbsp - Honey
3 tbsp - Thai Sweet Chili Sauce
1/2 cup - Mayo
In a small bowl combine all ingredients for the sauce, then place in the fridge until ready to serve.
In another bowl combine all ingredients for the slaw, place in the fridge until ready to serve.
Heat oil in a large skillet. Dip shrimp in batter, then coat in panko , then add to hot oil. Cook until shrimp are golden brown then place on a paper towel lined plate to soak up some of the excess oil.
Heat tortillas, then fill with coleslaw mix first, then shrimp. Drizzle with sauce and garnish with cilantro and fresh lime on the side.
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.