Currently OBSESSED with bright, crispy and spicy Bang Bang Shrimp Tostada Bites with Mango Slaw! It’s the best bang bang shrimp fix at home, and in bite-sized form. Bust out this recipe for your next party and watch them disappear in a snap!
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Bang bang shrimp has a near and dear place in my heart.
It’s one of those foods that I remember eating for the first time and going “OH HOLY CRAP I NEED TO EAT THESE EVERY DAY!”
It was a bit of a tradition in my life to hit up Bonefish Grill for their $5 bang bang shrimp Wednesday happy hours back when I first started a “real job” and was working my way through graduate school.
Back when school and work was all-consuming, it was a welcome break to head to happy hour with a friend or co-worker to have a couple few glasses of white wine and a giant plate of bang bang shrimp.
Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission. Thank you for supporting Cake ‘n Knife!
Bang bang shrimp hadn’t been on my mind for a handful of years. Perhaps it was the resurgence of my desire to cook. Perhaps it was no longer living 5 minutes down the road from a Bonehouse Grill. Regardless, I hadn’t indulged in bang bang shrimp for a longggggg time.
Of course I had to drive by a Bonefish Grill recently and ever since, bang bang shrimp has been on my mind.
That lightly fried shrimp. The spicy creamy sauce it’s tossed in. The heaping helping and how it tastes when paired with a crisp Pinot Grigio.
My mouth is watering even now as I think about it…
These little tostada bites are the way I got my fix at home without having to leave my kitchen! The lightly fried shrimp are crisp and plump, and they are tossed in a creamy spicy sauce that (not to brag or anything) tastes even better than what you can buy at the infamous restaurant that started the obsession.
Instead of serving them up in a pile, I have these little guys all dressed up on top of a crispy fried tortilla shell! It adds a whole other level of texture for the bite and the mango slaw that I put on top is just the bright cooling element you need to counter the spicy flavors underneath.
I would say serve these up at your next party, but heck, you might not even want to share a single one of them…
Ok, no you should totally share these with people you like love.
Just set aside a handful for yourself. Because #selflove is important. 😉
This Recipe’s Must Haves
- Shun Classic 8-Inch Chef’s Knife
- All-Clad Hard Anodized Nonstick 8-Inch and 10-Inch Fry Pan Set
- Ateco Plain Edge Round Cutters
For more shrimp inspiration, try out this southwestern shrimp flatbread or honey lime shrimp tostadas!
Bang Bang Shrimp Tostada Bites with Mango Slaw
ingredients
- 12 corn tortillas cut into 1 1/2 inch rounds
- Canola oil for frying
- Cilantro
- Lime wedges
- 1 package coleslaw mix
- 1 mango thinly sliced
- 2 Tbsp apple cider vinegar
- 1 Tbsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 1/2 Tbsp canola oil
- 50 shrimp
- 2 cups flour
- 2 eggs beaten
- 1/2 cup sour cream
- 4 Tbsp garlic chili sauce
- 1 Tbsp Sriracha
- 1 tsp lime juice
- Salt and pepper
instructions
- In a medium bowl, combine all ingredients for the coleslaw. Stir to coat. Set aside in the refrigerator.
- In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
- In a small round skillet over medium-high heat, add 1/2" canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
- In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
- Remove to a paper towel lined plate to drain.
- Add shrimp to the spicy sour cream, tossing to coat.
- To assemble to tacos, top crispy tortillas with shrimp, then top with coleslaw. Garnish with chopped cilantro. Serve immediately.
