Description
Deliciously crispy Bang Bang Shrimp Tacos featuring lightly battered shrimp fried to golden perfection, tossed in a sweet and spicy bang bang sauce, and served with fresh shredded cabbage and optional toppings like avocado and cilantro for a flavorful Mexican-Asian fusion meal perfect for taco nights.
Ingredients
Scale
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and black pepper to taste
- Vegetable oil for frying
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup chopped green onions
- Optional toppings: sliced avocado, chopped cilantro, lime wedges
For the Bang Bang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey or sugar (optional for extra sweetness)
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey or sugar until smooth. Refrigerate until ready to use to let the flavors meld.
- Marinate the Shrimp: In a medium bowl, combine the shrimp with buttermilk, ensuring they are fully submerged. Let marinate for 10 to 15 minutes to tenderize and add moisture.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until it reaches the appropriate temperature for frying (around 350°F or until a small piece of batter sizzles).
- Prepare the Coating: In a shallow bowl, mix together cornstarch, flour, garlic powder, paprika, salt, and black pepper evenly.
- Coat the Shrimp: Remove shrimp from the buttermilk one at a time, dredge in the seasoned flour mixture, making sure each shrimp is thoroughly coated for maximum crispiness.
- Fry the Shrimp: Fry the shrimp in batches, cooking each side for 2 to 3 minutes, until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature. Drain cooked shrimp on paper towels to remove excess oil.
- Warm the Tortillas: Heat tortillas in a dry skillet over medium heat or microwave until warm and pliable for easier assembly.
- Assemble the Tacos: On each tortilla, layer shredded cabbage or slaw, then place crispy shrimp on top. Drizzle generously with bang bang sauce. Garnish with chopped green onions, sliced avocado, and cilantro if desired.
- Serve: Serve immediately with lime wedges on the side for squeezing over the tacos to add a fresh citrus brightness.
Notes
- For a lighter version, air fry or bake the shrimp at 400°F (200°C) for 10–12 minutes, flipping halfway through cooking.
- Pre-cooked shrimp can be used for convenience but fresh shrimp yield the best texture and flavor.
- Adjust the sriracha in the bang bang sauce to control the heat level to your preference.
- Use corn tortillas to keep the dish gluten-free if desired, or flour tortillas for a softer taco base.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired, American
