Description
Crispy Bang Bang Shrimp Tacos topped with creamy, zesty sauce and fresh slaw. An irresistible twist perfect for Taco Tuesday or easy party bites!
Ingredients
Scale
Shrimp
- 1 lb shrimp, peeled and deveined
- 1/2 cup buttermilk
Breading
- 1/2 cup cornstarch
- 1/2 cup flour
- Salt and pepper, to taste
For Frying
- Oil, for frying
Serving
- 8 small tortillas
- 2 cups shredded lettuce or cabbage
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 1 tsp honey
Instructions
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and creamy. Set aside for later use.
- Soak the Shrimp: Place the peeled and deveined shrimp in a bowl and pour over the buttermilk. Let them soak for 10 minutes to tenderize and add flavor.
- Prepare the Breading Coating: In a separate large bowl, mix together the flour, cornstarch, salt, and pepper. This dry mixture will give the shrimp that perfect crispiness.
- Heat the Oil: Pour oil into a deep skillet or frying pan, enough to reach about 1 inch up the sides, and heat it over medium-high heat until shimmering but not smoking.
- Bread and Fry the Shrimp: Remove shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the flour-cornstarch mixture, pressing so the coating sticks. Carefully add the shrimp to the hot oil in batches, frying for 2–3 minutes per side or until golden and crispy. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to drain any excess oil.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave if desired. To each tortilla, add a layer of shredded lettuce or cabbage, a few pieces of crispy shrimp, and generously drizzle with bang bang sauce. Serve immediately for maximum crunch and flavor.
Notes
- To keep the shrimp extra crispy, fry in small batches without crowding the pan.
- You can substitute Greek yogurt for some of the mayo in the sauce for a lighter version.
- Feel free to use pre-cooked shrimp for convenience—just coat and fry as per instructions.
- Swap out lettuce for cabbage for a crunchier bite, or add fresh herbs for a pop of flavor.
- These tacos are best enjoyed fresh, but leftover shrimp can be reheated in the oven to revive crispiness.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main-course
- Method: Frying
- Cuisine: American, Asian-fusion
Nutrition
- Serving Size: 2 tacos
- Calories: ~400
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 150mg