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Bang Bang Shrimp Tacos


15 mins


5 mins


4 tacos

Vegan Shrimp.jpg


  • 1 tablespoon hot sauce

  • 1 box Sophie’s Kitchen Plant-Based Breaded Shrimp

  • 4 6-inch corn tortillas

  • 2 tablespoons chopped fresh cilantro leaves

    For the Slaw:

  • 2 cups shredded green cabbage

  • 1 cup shredded red cabbage

  • 1/2 cup vegan  mayonnaise

  • 1/4 cup chopped fresh cilantro leaves

  • 2 cloves garlic, minced

  • Juice of 1 lime

  • 1/2 teaspoon salt

    For the sauce:

  • 1/4 cup vegan mayonnaise

  • 2 tablespoons sweet chili sauce

  • 1 tablespoon maple/agave syrup

  • 2 teaspoons Frank’s Hot Sauce


  • To make the slaw, combine cabbage mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.

  • To make the sauce, whisk together mayonnaise, sweet chili sauce, syrup and Frank’s Hot Sauce in a small bowl; set aside.

  • Heat vegetable oil in a large skillet over medium-high heat.

  • Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

  • Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

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