Bang Bang Shrimp Tacos
A delightful fusion of crispy shrimp, creamy sauce, and refreshing slaw wrapped in soft tortillas, perfect for gatherings or family nights.
Servings: 4 servings
Calories: 380kcal
Ingredients
For the shrimp
- 1 lb medium shrimp, peeled and deveined The star of the show, which will soak up the flavors beautifully.
- 1 cup buttermilk Tenderizes the shrimp, infusing them with flavor.
- 3/4 cup cornstarch Provides a light and crispy coating.
- 1/2 cup all-purpose flour Adds depth to the coating.
- 1/2 tsp salt Enhances all the flavors in the dish.
- 1/4 tsp black pepper Adds a subtle kick.
- 1/4 tsp paprika Introduces a hint of smokiness.
- 2 cups vegetable oil (for frying) Creates that perfect crispy texture.
For the sauce
- 1/2 cup mayonnaise Forms the base of your creamy sauce.
- 1/4 cup sweet chili sauce Adds sweetness and a touch of heat.
- 2 tbsp sriracha (or more to taste) Provides that necessary spicy kick.
- 1 tbsp honey (optional) Balances the flavors with a hint of sweetness.
For the slaw
- 2 cups shredded green and purple cabbage Brings crunch and color.
- 1/4 cup shredded carrots Adds additional sweetness.
- 2 tbsp rice vinegar or apple cider vinegar Offers a tangy element.
- 1 tbsp mayonnaise (for slaw) Provides creaminess.
- 1 tbsp honey (for slaw) Balances the tang of the vinegar.
For assembly
- 8 small corn or flour tortillas The perfect vessel for the ingredients.
- Fresh cilantro, chopped For a burst of freshness.
- Lime wedges, for serving A squeeze of lime ties all the flavors together.
Instructions
Preparation
- In a medium bowl, toss the shrimp in buttermilk and allow them to soak for 15 minutes.
- In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha, and optional honey. Chill the mixture until you’re ready to assemble the tacos.
- In another bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the vinegar, mayonnaise, honey, salt, and pepper. Pour the dressing over the veggies and mix well. Chill the slaw until serving.
Cooking
- In a shallow dish, mix together the cornstarch, flour, salt, pepper, and paprika. Dredge each shrimp in the cornstarch mixture until well coated.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the shrimp in small batches for 2-3 minutes per side until golden brown. Transfer to a plate lined with paper towels.
- Toss the hot, crispy shrimp in the prepared sauce and serve quickly to maintain their crispiness.
Assembly
- Warm the tortillas in a skillet or microwave. Layer the slaw onto each tortilla, add shrimp, sprinkle with chopped cilantro, and finish with a squeeze of lime juice.
Notes
Ensure the oil is at the correct temperature. Using medium shrimp is ideal, and adjust sriracha based on heat preference. The slaw can be prepared ahead of time.