Description
These Bang Bang Shrimp Tacos are a vibrant and flavorful twist on a classic favorite, combining crispy, spicy shrimp with creamy, tangy sauce and fresh, crunchy toppings. Perfect for a quick, satisfying meal, these tacos balance heat and zest, making them a crowd-pleaser for any occasion.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying shrimp (about 2 cups)
Sauce
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
Toppings and Assembly
- 8 to 12 Small White Corn Tortillas (or Hard Taco Shells)
- 3 cups Purple or Green Cabbage (thinly sliced)
- 1 medium tomato (diced)
- 1/4 cup cilantro (coarsely chopped)
Instructions
- Marinate the Shrimp: In a medium bowl, combine the shrimp with buttermilk, salt, black pepper, onion powder, and garlic powder. Stir well to coat the shrimp evenly. Let it marinate for 15 minutes to enhance flavor and tenderness.
- Prepare the Coating and Oil: Pour the corn starch into a shallow dish. Heat about 2 inches of peanut or canola oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Coat and Fry the Shrimp: Remove each shrimp from the buttermilk marinade, then dredge thoroughly in corn starch, shaking off excess. Fry the shrimp in batches, avoiding overcrowding, turning occasionally until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce until smooth. Adjust spiciness as desired.
- Toss the Shrimp in Sauce: Place the fried shrimp in a large bowl and pour the bang bang sauce over them. Toss gently to coat all shrimp evenly.
- Prepare Tortillas and Toppings: Warm tortillas lightly in a dry skillet or microwave until pliable. Lay out the thinly sliced cabbage, diced tomato, and chopped cilantro for toppings.
- Assemble the Tacos: Place a small handful of cabbage on each tortilla, add several sauced shrimp on top, then sprinkle with diced tomato and cilantro. Serve immediately while shrimp is hot and crispy.
Notes
- Use fresh or thawed shrimp for best texture and flavor.
- If you prefer a milder sauce, reduce the Sriracha or omit it completely.
- Use white corn tortillas for a traditional taco experience or hard taco shells for added crunch.
- Peanut or canola oil is ideal for frying due to their high smoke points.
- To keep fried shrimp crispy, do not cover them while assembling the tacos.
- Leftover shrimp and sauce can be refrigerated but are best served fresh.
