Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ For the Shrimp
01 -
1 lb medium shrimp, peeled and deveined
02 -
½ cup buttermilk (or milk + 1 tsp lemon juice)
03 -
½ cup cornstarch
04 -
½ cup all-purpose flour
05 -
½ tsp garlic powder
06 -
½ tsp paprika
07 -
½ tsp salt
08 -
½ tsp black pepper
09 -
Oil for frying (vegetable or canola)
→ For the Bang Bang Sauce
10 -
½ cup mayonnaise
11 -
¼ cup sweet chili sauce
12 -
1 tbsp sriracha (adjust to taste)
13 -
1 tsp honey
14 -
1 tsp rice vinegar or lime juice
→ For the Slaw
15 -
1 cup shredded cabbage (green or purple)
16 -
½ cup shredded carrots
17 -
2 tbsp chopped green onions
18 -
1 tbsp lime juice
19 -
Salt and pepper to taste
→ For Serving
20 -
6–8 small flour or corn tortillas (warmed)
21 -
Fresh cilantro, chopped
22 -
Lime wedges
23 -
Optional: diced avocado, pickled onions, or extra chili sauce
# Instructions:
01 -
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar. Taste and adjust spice level as desired. Set aside or refrigerate until ready to use.
02 -
Place cleaned shrimp in a bowl with buttermilk. Let soak for 10–15 minutes to tenderize and help the coating stick.
03 -
In another bowl, combine cornstarch, flour, garlic powder, paprika, salt, and pepper. Dredge the marinated shrimp in the dry mixture, pressing lightly to coat well.
04 -
Heat about ½ inch of oil in a skillet over medium-high heat. Once hot, fry the shrimp in batches for 2–3 minutes per side, until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined plate. Repeat until all shrimp are cooked.
05 -
In a large bowl, gently toss the crispy shrimp with half of the bang bang sauce. Reserve the rest for drizzling or dipping.
06 -
In a small bowl, toss cabbage, carrots, green onions, lime juice, salt, and pepper. Let sit for 5–10 minutes to slightly soften and absorb the flavors.
07 -
Warm your tortillas in a skillet or microwave. Add a small handful of slaw to each tortilla. Top with bang bang shrimp. Drizzle with extra sauce and garnish with cilantro, lime wedges, and optional toppings like avocado or pickled onions.