Description
These Bang Bang Shrimp Tacos are a flavorful fusion of crispy, spicy shrimp coated in a creamy, tangy sauce and served in soft flour tortillas with fresh cabbage and vibrant garnishes. Perfectly fried shrimp tossed in a homemade bang bang sauce create a delightful contrast of textures and flavors, making these tacos an irresistible treat for any occasion.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce, optional
Shrimp and Breading
- 1 1/2 pounds extra-large (26-30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil for frying
Assembly
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a low-carb option)
- 8 ounces shredded cabbage, about 3 cups
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together mayonnaise, chili garlic sauce, and optional Sriracha until the mixture is smooth and fully blended. Refrigerate this sauce for up to two days until ready to use.
- Marinate the shrimp: Place peeled and deveined shrimp in a separate bowl and pour buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and enhance flavor.
- Prepare your breading station: In a medium bowl, combine flour, cornstarch, kosher salt, and ground black pepper. Set up a cooling rack on a sheet pan for placing breaded shrimp before frying to keep them crispy. Prepare a draining station by lining another sheet pan with paper towels or placing a cooling rack over it. Preheat the oven to 200°F to keep fried shrimp warm.
- Bread the shrimp: Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches, shaking off excess flour. Arrange the breaded shrimp on the cooling rack to dry slightly while heating oil.
- Heat the oil: Pour vegetable oil into a deep, wide pot (like a Dutch oven). Insert a thermometer and heat over medium-high until the oil reaches 350°F. This takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, use a slotted spoon to gently stir and separate any shrimp sticking together. Fry for a total of 4 to 4 1/2 minutes until golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove fried shrimp with a slotted spoon and place them on the draining rack to remove excess oil. Transfer shrimp to the preheated oven at 200°F to keep warm. Repeat frying in batches, allowing oil temperature to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, toss them in 1 cup of the prepared bang bang sauce to coat evenly. Reserve remaining sauce for drizzling when assembling tacos.
- Assemble the tacos: Fill each warmed tortilla with shredded cabbage, then top with sauced shrimp. Add extra bang bang sauce if desired and garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best taste and texture.
Notes
- Use extra-large shrimp (26-30 count) for the best bite size and texture in tacos.
- Marinating shrimp in buttermilk tenderizes them and enhances the breading adherence.
- Maintain oil temperature at 350°F for consistent frying results and crispy shrimp.
- Keeping fried shrimp warm in a low oven prevents sogginess before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Lettuce leaves can be used instead of tortillas for a low-carb or gluten-free alternative.
