Description
These Bang Bang Shrimp Tacos feature crispy, fried shrimp tossed in a creamy, spicy bang bang sauce, served on warm tortillas with fresh slaw and cilantro. This Asian-inspired fusion dish combines crunchy textures and vibrant flavors for a delicious and satisfying meal perfect for taco night or entertaining guests.
Ingredients
Scale
For the Shrimp:
- 1 pound medium shrimp (peeled and deveined)
- ½ cup buttermilk
- ½ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha
- 1 teaspoon honey
- 1 tablespoon lime juice
For the Tacos:
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or slaw mix
- 1 carrot (julienned or shredded)
- 2 tablespoons chopped cilantro
- Lime wedges for serving
Instructions
- Marinate the Shrimp: In a bowl, toss the peeled and deveined shrimp with buttermilk and let them sit for 10 minutes to tenderize and enhance flavor.
- Coat the Shrimp: In a separate bowl, mix cornstarch, salt, and black pepper. Dredge each shrimp in the cornstarch mixture until evenly coated for a crispy exterior.
- Fry the Shrimp: Heat 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes per side or until they turn golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice until smooth and well combined.
- Toss Shrimp in Sauce: Place the fried shrimp in a bowl and toss them thoroughly with the bang bang sauce until fully coated with the creamy, spicy mixture.
- Assemble the Tacos: Warm the tortillas. Spread a layer of shredded cabbage or slaw mix and julienned carrot on each tortilla, add a few sauced shrimp on top, and sprinkle with chopped cilantro. Serve with lime wedges to squeeze over.
Notes
- For a lighter version, bake or air fry the shrimp at 400°F (200°C) for 8–10 minutes instead of frying.
- You can prepare the bang bang sauce and slaw ahead of time for quicker taco assembly.
- Use either flour or corn tortillas based on your preference or dietary needs.
- Adjust the Sriracha quantity to control the heat level of the sauce.
