Shrimp tacos by the fire, anyone? Ha. It was a cozy day when I made these and it made it extra fun for taking photos.

There’s a Mexican restaurant around the corner from us and I order shrimp tacos everyyyy time. I decided that the sauce is really what makes the meal so enticing to me so I did a little research to find a recipe to recreate it at home. And I found this whole30 friendly one from Wicked Spatula.

It’s SO easy and has lasted me quite a few taco meals! It’s rather spicy but I took out a few ingredients to tame it a bit. I HIGHLY recommend if you love shrimp tacos! You probably have quite a few of these ingredients in your pantry already!

Ingredients:

7 tbs white wine vinegar (red wine vinegar works fine if you don’t have white)
1/3 cup water
1/4 cup honey
1 tsp fresh ginger
2 cloves garlic, minced
2 tbs red pepper flakes
1/4 tsp cayenne pepper
2/3 cup avocado mayo

The recipe calls for 3-4 tbs of siracha too but I knew that would be too spicy for me. And sure enough, this sauce had quite a bit of zip already without!

Directions:

Whisk together all the ingredients except the mayo in a small pot over medium heat. Bring to a boil for a 2-3 minutes and then reduce to a simmer. Stir until thickened and then let it cool for at least 5 minutes. As soon as its cool, add in mayo and stir.

When I cook my shrimp, I like to sprinkle it with a little bit of “seafood rub” from HEB. I serve these on lettuce wraps with broccoli slaw and then drizzle the sauce on top! I’ll slice a few bits of avocado to help tame the zip.

I ate this meal 5 times in a week because I loved it so much! A little sauce goes a long way.

bang bang shrimp sauce shrimp tacos