Description
These Bang Bang Shrimp Tacos combine crispy, fried shrimp coated in a creamy, spicy bang bang sauce served on warm tortillas with fresh cabbage and vibrant toppings for a flavorful, satisfying meal perfect for any occasion.
Ingredients
Units
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce, optional
Shrimp
- 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
For Serving
- 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 until 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 and pour the buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and add 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 on top of a sheet pan to place the breaded shrimp before frying, which helps keep them crispy. Also prepare a draining station by lining another sheet pan with a thick layer of paper towels or by 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, shaking off excess flour. Arrange the breaded shrimp on the cooling rack to dry out while you heat the oil.
- Heat the oil: Pour the vegetable oil into a wide, deep pot such as a Dutch oven. Place a thermometer in the oil and heat over medium-high heat until it reaches 350°F. This usually 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. Continue frying for 4 to 4 1/2 minutes until the shrimp turn golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove the fried shrimp with the slotted spoon and place them on the draining rack to remove excess oil. Transfer the shrimp to the oven set at 200°F to keep warm. Repeat frying in batches, allowing the 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 the remaining sauce for drizzling over the assembled 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, and garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- For a lighter option, substitute flour tortillas with Bibb lettuce leaves.
- Ensure oil temperature is maintained at 350°F for crispy shrimp.
- Do not overcrowd the frying pot to avoid temperature drops and soggy shrimp.
- Bang bang sauce can be made up to two days ahead to enhance flavor.
- Use a thermometer to monitor oil temperature accurately for best frying results.
Nutrition
- Serving Size: 1 serving (approximately 3 tacos)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 190 mg
