Description
These Bang Bang Shrimp Tacos are a flavorful fusion of crispy, fried shrimp coated in a creamy, spicy bang bang sauce, nestled in warm tortillas with fresh cabbage and vibrant garnishes. Perfect for a satisfying meal that balances heat and crunch in every bite.
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
Tacos and Garnishes
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves)
- 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 the mayonnaise, chili garlic sauce, and optional Sriracha sauce until smooth and fully blended. Store this sauce in the refrigerator for up to two days until ready to use.
- Marinate the shrimp: Place the peeled and deveined shrimp in a separate bowl, then pour the buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and infuse flavor.
- Prepare your breading station: In a medium bowl, combine the all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack over a sheet pan to arrange the breaded shrimp before frying, keeping them crispy. Also prepare a draining station by lining another sheet pan with paper towels or placing a cooling rack over it. Preheat your oven to 200°F to keep the cooked shrimp warm.
- Bread the shrimp: Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches. Shake off any excess flour and arrange the breaded shrimp on the cooling rack to dry as you prepare the oil.
- Heat the oil: Pour the vegetable oil into a wide, deep pot or Dutch oven. Insert a thermometer and heat the oil over medium-high heat until reaching 350°F, which typically takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of breaded shrimp to the hot oil. After one minute, gently stir them with a slotted spoon to separate any that are sticking together. Continue frying for 4 to 4 1/2 minutes until the shrimp are 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 absorb excess oil. Transfer the shrimp to the preheated oven to keep warm. Repeat frying in batches, allowing the oil 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 the remaining sauce for drizzling over the tacos.
- Assemble the tacos: Fill each warmed tortilla with a handful of shredded cabbage, then top with the sauced shrimp. Add more bang bang sauce if desired. Garnish with thinly sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- Use extra-large shrimp for the best texture and bite size for tacos.
- Marinating shrimp in buttermilk tenderizes and enhances the flavor.
- Maintaining oil temperature between batches ensures crispy shrimp without excess greasiness.
- The bang bang sauce can be made up to two days in advance for convenience.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend.
- Serve immediately after assembly to enjoy the shrimp’s crispiness and fresh garnishes.
