Bang Bang Shrimp Taco Recipe

Ingredients

For the Shrimp:
1 lb medium shrimp, peeled and deveined
½ cup buttermilk (or milk + 1 tsp lemon juice)
½ cup cornstarch
½ cup all-purpose flour
½ tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
Oil for frying (vegetable or canola)

For the Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tsp honey
1 tsp rice vinegar or lime juice

For the Slaw:
1 cup shredded cabbage (green or purple)
½ cup shredded carrots
2 tbsp chopped green onions
1 tbsp lime juice
Salt & pepper to taste

For Serving:
6–8 small flour or corn tortillas (warmed)
Fresh cilantro, chopped
Lime wedges
Optional: diced avocado, pickled onions, or extra chili sauce

 

Instructions

Step 1: Prepare the Bang Bang Sauce
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.

Step 2: Marinate the Shrimp
Place cleaned shrimp in a bowl with buttermilk. Let soak for 10–15 minutes to tenderize and help the coating stick.

Step 3: Mix the Coating
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.

Step 4: Fry the Shrimp
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.

Step 5: Toss in Sauce
In a large bowl, gently toss the crispy shrimp with half of the bang bang sauce.
Reserve the rest for drizzling or dipping.

Step 6: Make the Slaw
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.

 

Step 7: Assemble the Tacos
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