Description
Bang Bang Shrimp Tacos offer a flavorful twist on classic tacos with crispy fried shrimp coated in a spicy, creamy bang bang sauce. Paired with fresh slaw and optional toppings like avocado and cilantro, these tacos make a quick and delicious meal perfect for any occasion.
Ingredients
Scale
Shrimp and Coating
- 1 lb shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil, for frying (1-2 inches deep)
Assembly
- 8 small flour or corn tortillas
- 1 cup shredded lettuce or cabbage slaw
- 1/4 cup diced green onions
- Optional toppings: sliced avocado, chopped cilantro, lime wedges
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons sriracha (adjust to heat preference)
- 1 tablespoon honey (optional for added sweetness)
Instructions
- Marinate Shrimp: In a medium bowl, combine the peeled and deveined shrimp with buttermilk and let them marinate for 10-15 minutes. This step tenderizes the shrimp and helps the coating stick better.
- Prepare Coating Mixture: In a separate bowl, whisk together cornstarch, all-purpose flour, garlic powder, salt, and pepper to create the dredging mixture for the shrimp.
- Heat Oil: Pour 1–2 inches of vegetable oil into a skillet and heat it over medium-high until the oil is shimmering, which indicates it is ready for frying.
- Coat and Fry Shrimp: Remove shrimp from the buttermilk marinade, dredge each piece thoroughly in the flour mixture, then carefully fry in batches for 2–3 minutes per side until the shrimp are golden brown and crispy. Use a slotted spoon to transfer fried shrimp to paper towels to drain excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using) until smooth and well combined.
- Toss Shrimp in Sauce: Place the fried shrimp in a bowl and toss them with the prepared bang bang sauce until evenly coated.
- Warm Tortillas: Heat the tortillas until soft and pliable, either in a dry skillet over medium heat or wrapped in a damp towel in the microwave.
- Assemble Tacos: Lay the warmed tortillas flat and add a layer of shredded lettuce or cabbage slaw, followed by a generous portion of the sauced shrimp.
- Garnish and Serve: Top the tacos with diced green onions, optional sliced avocado, chopped cilantro, and a squeeze of lime juice to add freshness and brightness. Serve immediately to enjoy the contrast of crispy shrimp with fresh toppings.
Notes
- Adjust sriracha quantity to control the spice level to your preference.
- Use corn tortillas for a gluten-free option, but note the batter contains wheat flour.
- Frying oil temperature is key; too hot and shrimp burn, too cool and they become greasy.
- Leftover sauce can be refrigerated for up to 3 days and used as a dip.
- For a lighter version, shrimp can be baked instead of fried, though texture will differ.
