Description
These Bang Bang Shrimp Tacos feature crispy fried shrimp tossed in a creamy, spicy bang bang sauce, served on warm flour tortillas with fresh cabbage and vibrant garnishes. Perfectly balanced with crunchy textures and bold flavors, these tacos make a delightful meal that’s quick to prepare and sure to impress.
Ingredients
Units
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp
- 1 1/2 pounds extra-large (26-30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil for frying
For Serving
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves as an alternative)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together mayonnaise, chili garlic sauce, and optional Sriracha until smooth and fully blended. Cover and refrigerate for up to two days until ready to use.
- Marinate the shrimp: Place peeled and deveined shrimp in a separate bowl and pour buttermilk over them. Let them marinate for 20 minutes to tenderize and infuse flavor.
- Prepare your breading station: In a medium bowl, mix together flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on a sheet pan to place breaded shrimp on before frying to help them crisp up. Also prepare a draining station by lining another sheet pan with thick paper towels or another cooling rack to drain fried shrimp. Preheat the oven to 200°F to keep cooked shrimp warm.
- Bread the shrimp: Drain shrimp from buttermilk, then toss in flour mixture in batches, shaking off excess flour. Arrange shrimp on cooling rack to let coating dry slightly before frying.
- Heat the oil: In a wide, deep pot or Dutch oven, add vegetable oil and attach a thermometer. Heat medium-high until oil reaches 350°F, which usually takes about 20 minutes.
- Fry the shrimp: Add a handful of breaded shrimp to hot oil. After 1 minute, stir with a slotted spoon to separate shrimp clumps. Continue frying for 4 to 4 1/2 minutes or until golden brown and crisp.
- Keep shrimp warm and continue frying: Remove fried shrimp with slotted spoon onto draining rack. Transfer the shrimp to the warmed oven to keep crispy and hot. Repeat frying in batches, allowing oil to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, toss them with 1 cup of bang bang sauce for full coating. Reserve the rest of the sauce for drizzling when assembling tacos.
- Assemble the tacos: Warm tortillas and layer each with a handful of shredded cabbage. Add sauced shrimp, then drizzle more bang bang sauce if desired. Garnish with sliced radishes, jalapeños, green onions, and chopped cilantro. Serve immediately for best texture and flavor.
Notes
- You can substitute Bibb lettuce leaves for a low-carb or gluten-free option instead of tortillas.
- Use a thermometer to monitor oil temperature precisely to ensure crispy shrimp without greasiness.
- Frying in small batches ensures even cooking and maintains oil temperature.
- Leftover bang bang sauce keeps well refrigerated for up to two days and can be used as a dip or dressing.
- Serve tacos immediately to enjoy the shrimp at their crispiest.
Nutrition
- Serving Size: 1 serving (approx. 2 tacos)
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 195mg
