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, use crushed tortilla chips instead of panko breadcrumbs.

Swap flour tortillas for corn tortillas to add a slightly different texture and flavor.

Adjust sriracha amount to make the sauce milder or spicier according to your taste.

Try adding fresh cilantro or sliced jalapeños for an extra burst of flavor.

If you prefer baked shrimp, coat the shrimp and bake at 400°F (200°C) for 10-12 minutes instead of frying.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw the shrimp completely and pat them dry before soaking in buttermilk to avoid excess moisture.

Is there a non-spicy version of the bang bang sauce?

You can omit the sriracha or reduce it significantly and increase the sweet chili sauce for a milder, sweeter flavor while keeping the creamy texture.