Description
Bang bang shrimp tacos are a flavorful and easy-to-make dinner featuring crispy, seasoned shrimp tossed in a creamy, sweet-and-spicy bang bang sauce, nestled in warm tortillas with crunchy slaw, avocado, fresh lime, and cilantro for a delicious Mexican-inspired meal.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- ½ cup buttermilk
- 1 teaspoon hot sauce
- ¾ cup cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey
For the Tacos
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- 1 avocado, sliced
- ¼ cup thinly sliced red onion
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Sesame seeds, optional
Instructions
- Marinate the shrimp: In a bowl, combine the buttermilk and hot sauce. Add the shrimp and toss to coat thoroughly. Let the shrimp marinate for 10 to 15 minutes to soak up the flavors and tenderize.
- Prepare the breading: In a shallow bowl, mix together cornstarch, garlic powder, paprika, salt, and black pepper to create the seasoned coating for the shrimp.
- Coat the shrimp: Remove shrimp from the buttermilk mixture, allowing any excess liquid to drip off, then dredge each shrimp in the seasoned cornstarch mixture until fully coated.
- Heat the oil: Pour about 1 inch of vegetable oil into a large skillet and heat it to 350°F (175°C), ensuring the oil is hot enough for frying.
- Fry the shrimp: Fry the shrimp in small batches for 2 to 3 minutes per side, or until they turn golden brown and are cooked through. Avoid overcrowding the pan to maintain oil temperature.
- Drain the shrimp: Remove the cooked shrimp and place them on a wire rack or a plate lined with paper towels to drain any excess oil and keep them crispy.
- Make the bang bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey in a bowl until smooth and combined.
- Toss the shrimp in sauce: Add half of the bang bang sauce to the crispy shrimp and toss gently to coat them evenly.
- Assemble the tacos: Warm the tortillas and layer each with shredded cabbage or coleslaw mix, the bang bang shrimp, sliced avocado, and thinly sliced red onion.
- Garnish and serve: Drizzle the remaining bang bang sauce over the tacos, then garnish with fresh cilantro, sesame seeds if using, and serve with lime wedges on the side for squeezing.
Notes
- For less heat, reduce or omit the sriracha in the bang bang sauce.
- To make an air fryer version, lightly spray the coated shrimp with oil and air fry at 400°F (200°C) for 8 to 10 minutes, turning halfway through cooking.
- Corn tortillas are a great gluten-free and slightly crispier choice compared to flour tortillas.
- Add extra freshness and texture by including sliced cucumber, mango, or pickled onions in the tacos.
- Serve tacos immediately to enjoy the shrimp crispy texture and vibrant flavors at their best.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Tacos, Seafood
- Method: Frying
- Cuisine: American, Mexican-Inspired
