Description
These Bang Bang Shrimp Tacos combine crispy fried shrimp tossed in a creamy, spicy Bang Bang sauce with fresh cabbage and vibrant toppings inside warm corn tortillas. Perfect for a flavorful and quick meal, these tacos offer a delightful balance of crunchy, spicy, and tangy flavors.
Ingredients
Scale
Bang Bang Sauce:
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce, to taste
Fried Shrimp:
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp, peeled and deveined, tails removed
- Canola oil or peanut oil, for frying
- ¾ cup cornstarch
Tacos:
- 8–12 small white corn tortillas or hard shell tacos
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Lime juice, to taste
- Thinly sliced jalapenos, optional
Instructions
- Make Bang Bang Sauce: In a bowl, stir together ¼ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha to taste until smooth and well combined.
- Prepare Shrimp Marinade: In a large bowl, mix ½ cup buttermilk with ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Add the peeled and deveined shrimp and stir to coat evenly. Let marinate briefly.
- Heat the Oil: In a heavy-bottomed pan, pour 2 to 3 inches of canola or peanut oil. Heat over medium heat until the oil reaches 375°F (190°C) using a digital thermometer.
- Coat the Shrimp: Place ¾ cup cornstarch in a shallow bowl. Using tongs, remove one shrimp from the marinade, letting excess liquid drip off, then dredge both sides in cornstarch to fully coat.
- Fry the Shrimp: Carefully add coated shrimp in batches to the hot oil. Fry for 1 to 2 minutes per side until shrimp turn light brown and are cooked through. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil. Maintain oil temperature at 375°F for each batch.
- Toss with Sauce: Place fried shrimp in a serving bowl, add the prepared Bang Bang sauce, and toss gently to coat all shrimp evenly. Serve warm.
- Toast Tortillas: Heat a griddle or skillet over medium heat. Lightly toast each tortilla for about 30 seconds per side until warm and pliable.
- Assemble Tacos: Fill each tortilla with a handful of shredded cabbage and 2 to 3 sauced shrimp. Drizzle with extra Bang Bang sauce if desired. Top with chopped cilantro, sliced green onions, a squeeze of fresh lime juice, and optional thinly sliced jalapenos for added heat.
Notes
- Frying the shrimp: Keep the oil temperature at 375°F using a digital thermometer. Allow the oil to return to temperature between batches for best frying results.
- Bang Bang Sauce variations: Add 1 teaspoon honey or maple syrup to sweeten, cayenne pepper or additional hot sauce for more spice, or a dash of lemon juice for a tart note.
- Storage: Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer at 350°F. Assembled tacos are best enjoyed fresh on the day of preparation.
Keywords: Bang Bang Shrimp Tacos, Fried Shrimp, Spicy Shrimp Tacos, Quick Dinner, Easy Seafood Tacos