Description
This Bang Bang Shrimp Taco recipe combines crispy, flavorful fried shrimp with a creamy, spicy bang bang sauce, all wrapped in soft tortillas with fresh cabbage and avocado for a perfect balance of textures and flavors. Perfect for a quick and crowd-pleasing meal, these tacos offer a delightful twist on traditional shrimp tacos with an incredible bang bang sauce that adds a spicy kick.
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup buttermilk
- Vegetable oil for frying (about 1 inch deep in pan)
Bangs Bang Sauce
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha (adjust for spice preference)
Assembly
- 8 small tortillas (corn or flour)
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate Shrimp: In a medium bowl, combine the buttermilk and shrimp. Let them marinate for about 10 minutes to tenderize and add moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, and paprika to create the dredging mixture for coating the shrimp.
- Coat the Shrimp: Remove shrimp from buttermilk, allowing excess to drip off, then dip each piece into the flour mixture until fully coated for a crispy exterior after frying.
- Heat the Oil: Pour about an inch of vegetable oil into a deep pan and heat over medium heat. Test temperature by dropping a pinch of flour mixture into the oil; it should sizzle immediately.
- Fry the Shrimp: Fry the coated shrimp in batches for 2-3 minutes each or until golden brown and cooked through, avoiding overcrowding to maintain oil temperature.
- Drain the Shrimp: Remove shrimp using a slotted spoon and place on paper towels to drain excess oil and keep them crispy.
- Make Bang Bang Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth and well combined.
- Assemble the Tacos: Warm tortillas, then layer with shredded cabbage, 3-4 fried shrimp, a drizzle of bang bang sauce, and avocado slices for creaminess.
- Garnish and Serve: Top with fresh cilantro and serve immediately with lime wedges on the side for squeezing over tacos, enhancing freshness and flavor.
Notes
- Adjust sriracha quantity according to your preferred spice level.
- For a lighter version, you can bake the shrimp instead of frying, though frying gives the best crispy texture.
- Use fresh, warm tortillas for the best taco experience.
- The shrimp must be cooked in small batches to keep oil temperature consistent for even frying.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
