Description
Crispy, zesty Bang Bang Shrimp Tacos deliver a spicy coastal sensation straight from California’s culinary playbook. Creamy sriracha mayo and perfectly seared shrimp create a dance of flavors that will make weekend dinner feel like a fiesta.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) large shrimp, peeled and deveined, tails removed
- 8 to 12 small white corn tortillas, or hard taco shells
- 3 cups purple or green cabbage, thinly sliced
- 1 medium tomato, diced
Coating and Seasoning Ingredients:
- ¾ cup (94 g) corn starch
- ½ cup (120 ml) buttermilk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- Peanut oil or Canola oil for frying shrimp
Sauce Ingredients:
- 3 tablespoons (45 ml) Thai sweet chili sauce
- 3 teaspoons (15 ml) Sriracha hot sauce, or to taste
- ½ cup (120 ml) mayonnaise
- ¼ cup (8 g) cilantro, coarsely chopped
Instructions
- Whisk together mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl to create the vibrant Bang Bang sauce, ensuring a smooth and well-blended consistency.
- In a medium bowl, submerge fresh shrimp in buttermilk, then season generously with kosher salt, freshly ground black pepper, onion powder, and granulated garlic powder. Allow shrimp to marinate for 10-15 minutes to enhance flavor absorption.
- Drain excess buttermilk from shrimp and transfer to a separate bowl filled with cornstarch, thoroughly coating each piece to create a crispy exterior.
- Heat vegetable oil in a heavy-bottomed skillet to 375°F (190°C), carefully placing coated shrimp in small batches to prevent overcrowding and ensure even golden-brown frying.
- Remove shrimp when they turn crisp and golden, about 2-3 minutes, and drain on paper towels to eliminate excess oil.
- Gently toss the fried shrimp in half of the prepared Bang Bang sauce, allowing each piece to be lightly and evenly coated.
- Warm corn or flour tortillas briefly on a griddle or skillet until they develop slight char marks and become pliable.
- Assemble tacos by layering shredded cabbage, crispy shrimp, diced red onions, chopped cilantro, and drizzle with remaining Bang Bang sauce for maximum flavor impact.
Notes
- Customize your sauce intensity by adjusting sriracha or chili sauce for personal heat preference.
- Keep leftover Bang Bang sauce refrigerated in an airtight container for up to five days, perfect for future quick meals.
- Swap corn tortillas with flour if desired, ensuring they’re lightly warmed for maximum flexibility and flavor absorption.
- Choose fresh medium-sized shrimp with tails removed for easier eating and more consistent coating.
- Deep-frying works best with temperature-controlled oil, preventing sogginess and ensuring crispy, golden exteriors.
- Add chopped cilantro or green onions as final garnish for bright, fresh flavor contrast against rich, creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: American-Mexican
Nutrition
- Serving Size: 4
- Calories: 660 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg