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

Scale

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