Bang Bang Shrimp Tacos Recipe
Introduction
Bang Bang Shrimp Tacos bring together crispy, spicy shrimp and creamy sauce in a handheld delight. These tacos are quick to prepare and perfect for a flavorful weeknight dinner or casual gathering.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Step 1: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Step 3: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Step 4: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Step 5: Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2–3 minutes per side. Drain on paper towels.
- Step 6: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
- Step 7: To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Step 8: Serve with lime wedges on the side for squeezing over the tacos.
Tips & Variations
- For extra crunch, try adding sliced radishes or pickled jalapeños on top of the tacos.
- You can substitute corn tortillas for a gluten-free option or to add a different texture.
- Adjust the sriracha in the sauce to control the spiciness to your liking.
- Use fresh lime juice in the sauce for a tangy twist.
Storage
Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or oven to maintain crispiness. Assemble tacos fresh before serving to keep tortillas from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Make sure to thaw them completely and pat dry before soaking in buttermilk to ensure the coating sticks well.
Is there a vegetarian alternative to Bang Bang Shrimp Tacos?
Absolutely! You can substitute shrimp with crispy fried cauliflower or tofu for a delicious vegetarian version that pairs well with the bang bang sauce.
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Bang Bang Shrimp Tacos Recipe
- Total Time: 50 minutes
- Yield: 8 tacos 1x
Description
These Bang Bang Shrimp Tacos are a flavorful and crispy twist on classic shrimp tacos, featuring tender shrimp coated in a spicy and crunchy batter, drizzled with a creamy and tangy bang bang sauce. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos combine the zest of sweet chili and sriracha sauce with fresh cabbage and creamy avocado, all wrapped in soft flour tortillas.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Tacos and Garnishes
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Soak the shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator. This process tenderizes the shrimp and infuses it with subtle flavor.
- Prepare the coating: In a separate bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the seasoned dredging mixture.
- Dredge the shrimp: Remove the shrimp from the buttermilk, allowing excess to drip off. Coat each shrimp in the seasoned flour mixture, shaking off any excess flour.
- Bread the shrimp: Dip the floured shrimp back into the buttermilk briefly, then coat each shrimp thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
- Fry the shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat. Once the oil is hot, fry the shrimp in batches for about 2-3 minutes per side or until they are golden brown and cooked through. Transfer them onto paper towels to drain excess oil.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust the level of spice according to your preference.
- Assemble the tacos: Lay out the flour tortillas and add a handful of shredded cabbage to each. Top with the crispy fried shrimp, drizzle generously with bang bang sauce, and add slices of avocado.
- Serve: Accompany the tacos with lime wedges for squeezing over, adding a fresh burst of citrus flavor just before eating.
Notes
- For extra crunch and flavor, try adding sliced radishes or pickled jalapeños as additional toppings.
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- If you prefer baking over frying, coat the shrimp as instructed and bake at 425°F (220°C) for about 12-15 minutes until crisp, flipping halfway through.
- Adjust the amount of sriracha to control the heat level of the bang bang sauce.
- Leftover bang bang sauce can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: bang bang shrimp, shrimp tacos, fried shrimp, spicy shrimp, seafood tacos, easy dinner, taco recipe
