The Best Bang Bang Shrimp Taco Recipe

The Best Bang Bang Shrimp Tacos

These tacos are bursting with flavor, thanks to the crispy, spicy shrimp and creamy, tangy sauce.

Ingredients:

• For the Bang Bang Shrimp:
  • 1 pound large shrimp, peeled and deveined, tails on or off (your preference)
  • 1/2 cup buttermilk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup cornstarch
  • Vegetable oil for frying (enough to fill a pan 2 inches deep)
• For the Bang Bang Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha (adjust for desired spice level)
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • Salt, to taste
• For the Tacos:
  • 12 corn or flour tortillas
  • Shredded cabbage or coleslaw mix (about 2 cups)
  • Chopped fresh cilantro
  • Lime wedges
  • Optional toppings: sliced avocado, crumbled queso fresco, pickled red onions

Cooking Guide:

1. Marinate the Shrimp: In a bowl, combine the buttermilk, salt, pepper, onion powder, and garlic powder. Add the shrimp and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.
2. Make the Bang Bang Sauce: While the shrimp marinades, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, ginger, and garlic in a bowl. Season with salt to taste.
3. Cook the Shrimp: Heat oil in a large pan or Dutch oven over medium-high heat. Dredge the shrimp in cornstarch, shaking off any excess. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Drain on paper towels.
4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with shredded cabbage or coleslaw, crispy shrimp, and drizzle with Bang Bang sauce. Top with cilantro, lime wedges, and any additional desired toppings.

Tips:

• For extra crispy shrimp, double dredge them in cornstarch before frying.
• Adjust the spice level of the Bang Bang sauce to your preference. You can add more sriracha for a spicier kick.
• If you don’t have buttermilk, you can make a substitute by whisking together 1 cup milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
• This recipe is easily doubled or tripled to feed a crowd.
• Leftover Bang Bang sauce can be stored in an airtight container in the refrigerator for up to a week. Use it on salads, rice bowls, or even as a dipping sauce for other appetizers.

Enjoy these delicious Bang Bang Shrimp Tacos!