Bang Bang Shrimp Tacos Recipe
Introduction
Bang Bang Shrimp Tacos are a delightful fusion of crispy, spicy shrimp and fresh, crunchy toppings wrapped in warm tortillas. This recipe balances creamy, tangy sauce with a little heat, making it perfect for a weeknight dinner or casual gathering. Enjoy a burst of flavor and texture in every bite.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Step 1: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Step 3: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Step 4: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Step 5: Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- Step 6: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
- Step 7: To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Step 8: Serve with lime wedges on the side for squeezing over the tacos.
Tips & Variations
- For extra crunch, try adding sliced radishes or pickled jalapeños on top of the tacos.
- Substitute corn tortillas for a gluten-free option or add a squeeze of fresh lime juice to brighten the flavors even more.
- If you prefer baking over frying, bake the coated shrimp at 425°F (220°C) for 10-12 minutes, turning halfway through.
Storage
Store any leftover cooked shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in a skillet over medium heat until warmed through to maintain crispiness. Assemble tacos fresh to avoid soggy tortillas.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Thaw thoroughly before soaking in buttermilk and proceed with the recipe as usual.
How spicy are these tacos?
The level of heat can be adjusted by varying the amount of sriracha in the sauce. You can reduce or omit it for milder flavor or add more for extra kick.
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Bang Bang Shrimp Tacos Recipe
- Total Time: 55 minutes
- Yield: 8 tacos 1x
Description
These Bang Bang Shrimp Tacos feature crispy fried shrimp coated in a spicy, creamy bang bang sauce, served on soft flour tortillas with crunchy cabbage and fresh avocado. Perfect for a flavorful and satisfying meal with a kick of heat and a burst of textures.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Toppings and Serving
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Soak the shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- Prepare the flour coating: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper thoroughly to create a seasoned flour mixture.
- Dredge the shrimp: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess coating.
- Coat with breadcrumbs: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to ensure they adhere well.
- Fry the shrimp: Heat approximately 1 inch of oil in a large skillet over medium-high heat. Once the oil is hot, fry the shrimp in batches, cooking for about 2-3 minutes per side until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the bang bang sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the spiciness to your preference by adding more or less sriracha.
- Assemble the tacos: Place a handful of shredded cabbage onto each flour tortilla, top with several pieces of fried shrimp, drizzle generously with the bang bang sauce, and add slices of avocado on top.
- Serve: Serve the tacos with lime wedges on the side to squeeze over for extra brightness and flavor.
Notes
- For extra crunch, try adding sliced radishes or pickled jalapeños on top of the tacos.
- You can substitute cauliflower florets or tofu for the shrimp to make a vegetarian version.
- Adjust sriracha quantity to control the level of heat in the sauce.
- Use corn tortillas instead of flour if you prefer a gluten-free option, but adjust accordingly.
- Drain shrimp thoroughly after frying to prevent sogginess in the tacos.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: Bang Bang Shrimp, Shrimp Tacos, Fried Shrimp Tacos, Spicy Shrimp Tacos, Bang Bang Sauce, Seafood Tacos
