Description
These Bang Bang Shrimp Tacos combine crispy, spicy shrimp coated in a flavorful bang bang sauce, served in warm flour tortillas with fresh cabbage, cilantro, and green onions. Perfect for a quick and tasty meal with a fusion of American and Asian flavors.
Ingredients
Scale
Shrimp and Coating
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Vegetable oil for frying (about 1 inch in skillet)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 2 teaspoons honey
Taco Assembly
- 8 small flour tortillas, warmed
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- Lime wedges for serving
Instructions
- Marinate Shrimp: Place the peeled and deveined shrimp in a bowl and pour in the buttermilk, ensuring the shrimp are fully covered. Let them sit and marinate for 10 minutes to tenderize and add flavor.
- Prepare Coating: In a shallow dish, mix the cornstarch, salt, black pepper, and paprika to create the dredging mixture that will coat the shrimp for a crispy texture.
- Heat Oil: Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat it over medium-high until it reaches frying temperature, ready to crisp the shrimp.
- Coat and Fry Shrimp: Remove the shrimp from the buttermilk, then dredge each piece in the cornstarch mixture, shaking off any excess. Fry the shrimp in batches for 2 to 3 minutes on each side until they turn golden brown and crispy. Drain them on a paper towel-lined plate to remove excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey until smooth and fully combined.
- Toss Shrimp in Sauce: Add the fried shrimp to the bowl with bang bang sauce and toss thoroughly to coat every piece evenly with the spicy, sweet sauce.
- Assemble Tacos: Lay out the warmed flour tortillas and place a layer of shredded cabbage or coleslaw mix on each. Top with the sauced shrimp, then sprinkle with fresh cilantro and sliced green onions for added flavor and crunch.
- Serve: Serve the tacos immediately while warm, accompanied by lime wedges to squeeze over the top for a fresh, zesty finish.
Notes
- For a lighter version, bake the shrimp at 425°F (220°C) for 12 minutes instead of frying to reduce oil content.
- Substitute corn tortillas if you prefer a gluten-free option.
- Adjust the amount of sriracha to control the spice level to your taste.
