Bang Bang Shrimp Crispy Rice Tacos
Bang Bang Shrimp Crispy Rice Tacos
Ingredients
- 8 oz shrimp, uncooked
- as needed garlic powder, for shrimp
- as needed onion powder, for shrimp
- as needed paprika, for shrimp
- as needed salt, for shrimp
- as needed pepper, for shrimp
- 3 large seaweed wraps
- 3/4 cup cooked rice, (150g), sushi rice is ideal
- 1/8 cucumber
- 1/4 avocado, teeny tiny
For the Bang Bang Sauce
- 2 tablespoons Greek yogurt
- 1 tablespoon sugar-free sweet chili sauce
- as needed sriracha
- as needed garlic powder
- as needed salt
- as needed pepper
Instructions
- 1
Cut the large seaweed wraps into circles. You can cut one large wrap into two circular pieces.
⏱️ 2 min
- 2
Press the cooked rice onto the seaweed circles. Place the rice-covered seaweed into an air fryer, forming them into a taco shape. If your air fryer is too big, use a mug or dish to tighten them together to maintain the taco shape.
⏱️ 3 min
- 3
Air fry the rice-covered seaweed on 400°F for about 10 minutes, or until the edges of the rice become golden and crispy.
⏱️ 10 min•🌡️ 400
- 4
While the wraps are cooking, chop the cucumber into small pieces. Dice the small portion of avocado.
⏱️ 3 min
- 5
Season the shrimp with garlic powder, onion powder, paprika, salt, and pepper.
⏱️ 2 min
- 6
Cook the seasoned shrimp on a pan over high heat until the internal temperature reaches 145°F and they turn pink and opaque.
⏱️ 5 min
- 7
Prepare the "bang bang sauce" by mixing Greek yogurt, sugar-free sweet chili sauce, Sriracha, garlic powder, salt, and pepper in a bowl until well combined.
⏱️ 2 min
- 8
Once the crispy rice wraps are done, add the chopped cucumber, diced avocado, and cooked shrimp evenly into them to make the 3 tacos.
⏱️ 2 min
- 9
Drizzle the prepared "bang bang sauce" over the filled tacos. Optionally, sprinkle with red pepper flakes for extra spice.
⏱️ 1 min
- 10
Enjoy your Bang Bang Shrimp Crispy Rice Tacos!
Kitchen Tools
Nutrition Facts (per serving)
Bang Bang Shrimp Crispy Rice Tacos
- 8 oz shrimp, uncooked
- as needed garlic powder, for shrimp
- as needed onion powder, for shrimp
- as needed paprika, for shrimp
- as needed salt, for shrimp
- as needed pepper, for shrimp
- 3 large seaweed wraps
- 3/4 cup cooked rice, (150g), sushi rice is ideal
- 1/8 cucumber
- 1/4 avocado, teeny tiny
For the Bang Bang Sauce
- 2 tablespoons Greek yogurt
- 1 tablespoon sugar-free sweet chili sauce
- as needed sriracha
- as needed garlic powder
- as needed salt
- as needed pepper
Instructions
- 1
Cut the large seaweed wraps into circles. You can cut one large wrap into two circular pieces.
⏱️ 2 min - 2
Press the cooked rice onto the seaweed circles. Place the rice-covered seaweed into an air fryer, forming them into a taco shape. If your air fryer is too big, use a mug or dish to tighten them together to maintain the taco shape.
⏱️ 3 min - 3
Air fry the rice-covered seaweed on 400°F for about 10 minutes, or until the edges of the rice become golden and crispy.
⏱️ 10 min•🌡️ 400 - 4
While the wraps are cooking, chop the cucumber into small pieces. Dice the small portion of avocado.
⏱️ 3 min - 5
Season the shrimp with garlic powder, onion powder, paprika, salt, and pepper.
⏱️ 2 min - 6
Cook the seasoned shrimp on a pan over high heat until the internal temperature reaches 145°F and they turn pink and opaque.
⏱️ 5 min - 7
Prepare the "bang bang sauce" by mixing Greek yogurt, sugar-free sweet chili sauce, Sriracha, garlic powder, salt, and pepper in a bowl until well combined.
⏱️ 2 min - 8
Once the crispy rice wraps are done, add the chopped cucumber, diced avocado, and cooked shrimp evenly into them to make the 3 tacos.
⏱️ 2 min - 9
Drizzle the prepared "bang bang sauce" over the filled tacos. Optionally, sprinkle with red pepper flakes for extra spice.
⏱️ 1 min - 10
Enjoy your Bang Bang Shrimp Crispy Rice Tacos!