Ingredients
1/2 c. mayonnaise
1/4 c. plain full-fat greek yogurt
1 tbsp. lime juice
1 tbsp. hot sauce, such as Sriracha
1 tsp. honey
Kosher salt
1 c. almond flour
1 tsp. kosher salt
1 tsp. kosher salt
1 tsp. smoked paprika
1/2 tsp. ground turmeric
1 lb. (16-20) shrimp, peeled and deveined, tails removed
Extra-virgin olive oil
8 small gluten-free tortillas, warmed
2 c. green cabbage, shredded, for serving
1/2 c. guacamole, for serving, divided
Lime wedges, for serving
Preparation
Step 1Make the sauce: In a small bowl, whisk together mayonnaise, yogurt, lime juice, hot sauce, and honey. Season with salt to taste. Cover and set aside in the refrigerator until you’re ready to serve.Step 2Make the shrimp: Preheat the oven to 450º and line a large rimmed sheet pan with parchment paper, then grease with cooking spray. In a medium bowl, whisk almond flour with salt, paprika, and turmeric. Step 3Toss the shrimp in almond flour mixture. Spread shimp out in a single layer on the sheet pan (depending on the size of your sheet pan, you may need to make two batches). Bake 10-12 minutes, flipping halfway through, until topping is starting to brown and shrimp are opaque when pierced with a knife.Step 4Make the tacos: Fill each tortilla with a small handful of cabbage, a dollop of guacamole, and a few shrimp. Drizzle with Bang Bang sauce and serve with lime wedges.
