Description
Crispy shrimp, creamy spicy sauce, and fresh toppings come together in these bold and flavor-packed Bang Bang Shrimp Tacos. A quick and irresistible meal perfect for weeknights or gatherings.
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled, deveined, tails removed
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup cornstarch
- Peanut oil or canola oil (for frying)
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha (adjust to taste)
- 8 to 12 small white corn tortillas (or hard taco shells)
- 3 cups purple or green cabbage, thinly sliced
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- Fresh lime wedges (for serving)
Instructions
- In a small bowl, stir together mayonnaise, Thai sweet chili sauce, and Sriracha to make the bang bang sauce. Set aside.
- In a bowl, whisk buttermilk with salt, pepper, onion powder, and garlic powder. Add shrimp and stir to coat. Let marinate while oil heats.
- Remove shrimp from marinade, letting excess drip off. Dredge in cornstarch until fully coated. Shake off excess.
- Heat 1 1/2 inches of oil in a pot to 375หF. Fry shrimp in batches for 2.5 to 3 minutes, until golden and crispy. Drain on paper towel-lined plate.
- Transfer shrimp to a bowl and drizzle with half the bang bang sauce. Toss gently and let sit 10 minutes.
- Toast tortillas lightly. Fill with cabbage, tomato, 2โ3 shrimp, drizzle of sauce, cilantro, and a squeeze of lime.
Notes
Use Greek yogurt instead of mayo for a lighter sauce. Substitute rice flour or potato starch if you donโt have cornstarch. To make it milder, reduce or omit the Sriracha. Fry in small batches and keep oil at 375หF for best crisp. Store leftover shrimp separately and reheat in a skillet for best texture.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 5g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 145mg
