Description
These Bang Bang Shrimp Tacos are a crispy, spicy, and flavorful fusion dish featuring buttermilk-marinated shrimp fried to golden perfection, coated in a creamy sweet and spicy Bang Bang sauce, and served in warm corn tortillas with fresh cabbage, tomato, and cilantro. Perfect for a delicious weeknight dinner or casual party food, these tacos combine classic Southern-style fried shrimp with vibrant Mexican toppings for a mouthwatering taste experience.
Ingredients
Shrimp and Marinade
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Breading
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying shrimp (about 1 1/2 inches deep)
Bang Bang Sauce
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
Taco Assembly
- 8 to 12 Small White Corn Tortillas (or Hard Taco Shells)
- 3 cups Purple or Green Cabbage (thinly sliced)
- 1 medium tomato (diced)
- 1/4 cup cilantro (coarsely chopped)
- Lime wedges (for serving)
Instructions
- Prepare Bang Bang Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce. Stir well until smooth and set aside.
- Marinate Shrimp: In another bowl, mix together buttermilk, salt, black pepper, onion powder, and garlic powder. Add the peeled and deveined shrimp, stirring to coat thoroughly. Let the shrimp marinate while you heat the oil.
- Bread the Shrimp: Remove shrimp one at a time from the marinade, allowing excess liquid to drip off. Dredge each shrimp evenly in corn starch, coating both sides, and shake off any excess. Place the breaded shrimp on a platter ready for frying.
- Heat Oil and Fry Shrimp: In a dutch oven or deep pot, heat about 1 1/2 inches of peanut or canola oil to 375°F. Fry shrimp in batches, ensuring not to overcrowd the pot. Cook each batch for 2 1/2 to 3 minutes until shrimp turn golden brown, crispy, and cooked through, turning once halfway if necessary.
- Drain Fried Shrimp: Using a strainer or slotted spoon, transfer fried shrimp to a paper towel-lined plate to absorb excess oil. Repeat until all shrimp are cooked.
- Coat Shrimp in Sauce: Place the warm fried shrimp in a bowl and drizzle half of the Bang Bang sauce over them. Gently toss the shrimp to coat evenly and let them rest for 10 minutes to absorb the flavors.
- Prepare Tortillas: Lightly toast corn tortillas on a griddle, skillet, or directly over a gas flame for about 30 seconds per side to soften and add slight char.
- Assemble Tacos: Place a handful of thinly sliced cabbage on each tortilla, add diced tomato and a few Bang Bang shrimp (2-3 per taco). Drizzle with remaining Bang Bang sauce and top with chopped cilantro.
- Serve: Garnish tacos with a squeeze of fresh lime juice and serve immediately for best flavor and texture.
Notes
- Make sure the oil temperature is maintained at 375°F for perfectly crispy shrimp.
- Adjust the Sriracha quantity in the sauce to your preferred spice level.
- Using corn starch instead of flour yields a lighter and crispier coating.
- For gluten-free, ensure the corn tortillas and all sauces are gluten-free certified.
- If you want a milder sauce, reduce or omit the Sriracha.
- Leftover fried shrimp can be reheated in an air fryer for a few minutes to regain crispiness.
