Description
These Bang Bang Shrimp Tacos are a delicious fusion of flavors, featuring crispy shrimp drizzled with a spicy and creamy Bang Bang sauce, topped with fresh cabbage and cilantro, all wrapped in warm tortillas. A perfect balance of crunch, heat, and freshness in every bite.
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Vegetable oil for frying
For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded cabbage
- Fresh cilantro for garnish
- Lime wedges for serving
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
Instructions
- Marinate the Shrimp: In a bowl, whisk together buttermilk, salt, and pepper. Add shrimp and marinate for 15 minutes.
- Dredge the Shrimp: In another bowl, combine cornstarch, flour, smoked paprika, garlic powder, salt, and pepper. Dredge shrimp in the mixture.
- Fry the Shrimp: Heat oil in a skillet to 350°F (175°C). Fry shrimp until golden and crispy. Drain on a paper towel-lined plate.
- Make the Bang Bang Sauce: Mix mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a bowl.
- Assemble Tacos: Warm tortillas. Layer cabbage, crispy shrimp, and Bang Bang sauce. Garnish with cilantro and serve with lime wedges.
Notes
- For a lighter version, air-fry or bake the shrimp instead of deep-frying.
- The Bang Bang sauce can be made a day ahead for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion, American
Nutrition
- Serving Size: 2 tacos
- Calories: 540
- Sugar: 9 g
- Sodium: 960 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 170 mg
