Description
These Bang Bang Shrimp Tacos feature crispy, lightly fried shrimp coated in a creamy, spicy bang bang sauce. Served in toasted corn tortillas with fresh shredded cabbage, cilantro, green onions, lime juice, and optional jalapenos, this recipe delivers a perfect balance of crunch, zest, and heat in every bite. Quick to prepare and an ideal meal for taco night or casual gatherings.
Ingredients
Scale
Bang Bang Sauce
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce, to taste
Fried Shrimp
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp, peeled and deveined, tails removed
- Canola oil or peanut oil, for frying
- ¾ cup cornstarch
Tacos
- 8–12 small white corn tortillas or hard shell tacos
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Lime juice, to taste
- Thinly sliced jalapenos, optional
Instructions
- Prepare Bang Bang Sauce: In a bowl, combine ¼ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha sauce to taste. Stir until the sauce is smooth and well blended. Set aside.
- Marinate the Shrimp: In a large bowl, mix ½ cup buttermilk with ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Add the peeled and deveined shrimp to the marinade and stir to coat thoroughly. Let it sit for a few minutes while you heat the oil.
- Heat the Oil: Pour 2 to 3 inches of canola or peanut oil into a heavy-bottomed pan. Heat it over medium heat until the temperature reaches 375°F, using a digital thermometer to ensure accuracy.
- Coat the Shrimp: Place ¾ cup cornstarch in a shallow bowl. Using tongs, remove each shrimp from the buttermilk mixture, letting excess drip off, and dredge it in the cornstarch to coat both sides evenly.
- Fry the Shrimp: Working in batches, add coated shrimp to the hot oil. Fry each side for 1 to 2 minutes until shrimp is cooked through and golden light brown. Remove shrimp and drain on a paper towel-lined plate. Maintain the oil temperature at 375°F for each batch.
- Toss with Sauce: Place the fried shrimp in a serving bowl and drizzle with the prepared bang bang sauce. Toss gently to coat all shrimp evenly. Serve warm.
- Toast the Tortillas: Heat a griddle or skillet over medium heat. Toast each tortilla for about 30 seconds on each side until warm and slightly charred.
- Assemble the Tacos: Fill each toasted tortilla with a portion of shredded cabbage and 2 to 3 sauced shrimp. Drizzle with additional bang bang sauce if desired. Top with chopped cilantro, sliced green onions, a squeeze of fresh lime juice, and jalapenos if you like extra heat.
Notes
- Frying the shrimp: Use a digital thermometer clipped to your pot to keep the oil temperature steady at 375°F. This ensures crispy shrimp and prevents excess oil absorption. Wait for the temperature to return to 375°F before frying each new batch.
- Bang bang sauce variances: For sweeter sauce, add a teaspoon of honey or maple syrup. For more heat, incorporate cayenne pepper or extra hot sauce. A splash of lemon juice can add a subtle tartness.
- Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F. Assembled tacos are best enjoyed immediately to maintain crispness and freshness.
Keywords: Bang Bang Shrimp Tacos, Fried Shrimp, Taco Recipe, Spicy Sauce, Quick Dinner, Mexican Food