Description
These Delicious Bang Bang Shrimp Tacos combine crispy, golden fried shrimp with a creamy, spicy bang bang sauce, fresh lettuce, and vibrant toppings wrapped in warm tortillas. Perfect for a cozy night in, this recipe offers a delightful mix of textures and flavors that are easy to prepare and sure to impress.
Ingredients
Scale
Shrimp and Coating
- 1 pound Medium-sized shrimp, peeled and deveined (Fresh or frozen, thawed before cooking.)
- 1 cup All-purpose flour (For dredging the shrimp.)
- 1 large Egg (To help the flour adhere to the shrimp.)
- Pinch of salt (for the flour)
Sauce
- ½ cup Mayonnaise
- 2 tablespoons Sweet chili sauce
- 1 tablespoon Sriracha (Adjust to taste.)
Toppings and Serving
- 8 small Corn or flour tortillas (Choose your favorite type.)
- 1 cup Shredded lettuce (Iceberg or romaine.)
- 2 Green onions, chopped (For garnish.)
- 1 handful Fresh cilantro, chopped (Optional but recommended.)
- 1 Lime, cut into wedges (For serving.)
- About 1 inch oil for frying (such as vegetable or canola oil)
Instructions
- Prepare the shrimp: Begin by ensuring the shrimp are completely thawed if frozen, and pat them dry with paper towels to remove any excess moisture for better coating.
- Set up dredging stations: In a shallow bowl, whisk the egg until well beaten. In another bowl, mix the all-purpose flour with a pinch of salt.
- Coat the shrimp: Dip each shrimp into the egg, letting excess drip off, then dredge thoroughly in the seasoned flour. Place coated shrimp on a plate and set aside.
- Heat the oil: Pour about 1 inch of oil into a large skillet and heat over medium-high until hot. Test by dropping a small piece of flour into the oil; it should sizzle immediately.
- Fry the shrimp: In batches to avoid overcrowding, carefully add coated shrimp to the hot oil. Fry for 2-3 minutes per side until golden brown and crispy.
- Drain excess oil: Remove fried shrimp with a slotted spoon and place on a paper towel-lined plate to drain.
- Make the bang bang sauce: While shrimp cook, combine mayonnaise, sweet chili sauce, and sriracha in a small bowl. Mix until smooth and well blended.
- Warm the tortillas: Heat tortillas in a dry skillet over low heat for about 30 seconds per side to make them pliable and warm.
- Assemble the tacos: Layer shredded lettuce in each tortilla, add a few crispy shrimp, and drizzle with the prepared bang bang sauce.
- Garnish and serve: Top with chopped green onions and cilantro for freshness, then squeeze lime juice over the tacos for a bright finish. Serve immediately for best taste and texture.
Notes
- Ensure shrimp are thoroughly dried before coating to get a crispy crust.
- Adjust sriracha quantity in the sauce to control the level of heat.
- Use corn tortillas for gluten-free option, flour tortillas for traditional taste.
- Do not overcrowd the pan when frying to prevent shrimp from steaming instead of frying.
- Serve tacos immediately as tortillas can become soggy over time.
