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Bang Bang Shrimp Tacos Recipe

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★★★★★

5 from 142 reviews

These Bang Bang Shrimp Tacos combine crispy fried shrimp coated in a spicy, creamy bang bang sauce with fresh cabbage and cilantro, all wrapped in lightly toasted tortillas for a vibrant and flavorful meal perfect for any occasion.

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

  1. Make the Bang Bang Sauce: In a bowl, stir together ¼ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha sauce to taste until the mixture is smooth and well-combined.
  2. Prepare the Shrimp Marinade: In a large bowl, combine ½ cup buttermilk, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Add the peeled and deveined shrimp and stir to coat evenly. Let them marinate briefly.
  3. Heat the Oil for Frying: In a heavy-bottomed pan, pour 2 to 3 inches of canola or peanut oil. Heat the oil over medium heat until it reaches 375°F, using a digital thermometer for accuracy.
  4. Coat Shrimp with Cornstarch: Pour ¾ cup cornstarch into a shallow bowl. Using tongs, remove each shrimp from the buttermilk marinade, letting excess liquid drip off, and coat each side thoroughly with cornstarch.
  5. Fry the Shrimp: Fry the shrimp in batches in the hot oil for 1 to 2 minutes per side until they are cooked through and light golden brown. Remove and place on a paper towel-lined plate to drain excess oil. Maintain the oil temperature at 375°F between batches.
  6. Toss Shrimp in Sauce: Place the fried shrimp in a serving bowl, add the prepared bang bang sauce, and toss gently until all shrimp are coated. Serve warm.
  7. Toast the Tortillas: Heat a griddle or skillet over medium heat. Lightly toast the tortillas for about 30 seconds on each side until warm and pliable.
  8. Assemble the Tacos: Fill each tortilla with shredded cabbage and 2 to 3 shrimp. Drizzle with extra bang bang sauce if desired, then top with chopped cilantro, sliced green onions, a squeeze of lime juice, and thinly sliced jalapenos if using.

Notes

  • Frying the shrimp: Maintain the oil temperature at 375°F when frying by using a digital thermometer. Allow the oil to return to this temperature before frying subsequent batches to ensure shrimp cook properly and get crispy.
  • Bang Bang Sauce Variations: For a sweeter taste, add 1 teaspoon honey or maple syrup. To increase spice level, add cayenne pepper or extra hot sauce. For a tangy twist, incorporate a dash of lemon juice.
  • Storage: Store leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer at 350°F to maintain crispiness. Tacos are best enjoyed fresh the same day they are assembled.

Keywords: Bang Bang Shrimp Tacos, fried shrimp tacos, spicy shrimp tacos, easy seafood tacos, Thai chili sauce, crispy shrimp, taco recipe

Find it online: https://mjrecipe.com/bang-bang-shrimp-tacos-recipe-2/