Bang Bang Shrimp Tacos
Crispy shrimp tossed in creamy sweet chili sauce.Served in warm tortillas with cabbage and tomato.Easy Bang Bang Shrimp Tacos ready in 35 minutes.
Ingredients
Bang Bang Shrimp
- 1 lb large shrimp peeled and 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
Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp sriracha hot sauce
Taco Toppings
- 8 –12 small white corn tortillas
- 3 cups purple or green cabbage thinly sliced
- 1 medium tomato diced
- 1/4 cup cilantro coarsely chopped
- Fresh lime wedges for serving
Instructions
- In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and sriracha. Set aside.
- In a medium bowl, combine buttermilk, salt, pepper, onion powder, and garlic powder.
- Add the shrimp to the marinade and stir until evenly coated.
- Heat 1½ inches of oil in a heavy pot or Dutch oven to 375°F (190°C).
- Remove shrimp from the marinade one at a time, allowing excess liquid to drip off.
- Coat each shrimp thoroughly in cornstarch and shake off any excess.
- Fry the shrimp in batches for 2½–3 minutes until golden brown and crispy.
- Transfer cooked shrimp to a paper towel-lined plate.
- Place warm shrimp in a large bowl and drizzle with half of the Bang Bang sauce.
- Toss gently until evenly coated and let rest for 10 minutes.
- Warm the tortillas on a skillet or griddle for about 30 seconds per side.
- Fill each tortilla with cabbage, diced tomato, and Bang Bang Shrimp Tacos filling.
- Drizzle with the remaining sauce.
- Garnish with cilantro and serve with fresh lime wedges.
Notes
- Substitute Greek yogurt for part of the mayonnaise for a lighter sauce.
- Green cabbage and purple cabbage both work well.
- Hard taco shells can be used instead of corn tortillas.
- Serve with Mexican rice, corn salad, or fresh fruit.