Tasty Bang Bang Shrimp Tacos (Print View)
These tacos feature crispy shrimp in a creamy, tangy sauce wrapped in warm tortillas with fresh, colorful toppings.
# What You'll Need:
→ Zesty Bang Bang Sauce
01 -
1 cup of creamy mayo
02 -
1/4 cup spicy chili garlic sauce
03 -
1 teaspoon Sriracha (totally optional)
→ Juicy Shrimp
04 -
1 1/2 pounds of jumbo shrimp (size 26-30), deveined and peeled
05 -
1 cup tangy buttermilk
06 -
1 1/2 cups regular all-purpose flour
07 -
1/2 cup cornstarch for crispiness
08 -
1 teaspoon of coarse kosher salt
09 -
1/4 teaspoon freshly cracked black pepper
10 -
About 6 cups of vegetable oil to deep-fry
→ Toppings and Wrap
11 -
10 small flour tortillas, warmed up (or use Bibb lettuce if you’re keeping it low-carb)
12 -
Roughly 3 cups of shredded cabbage (about 8 oz.)
13 -
Freshly chopped cilantro
14 -
Crunchy radishes, sliced thin
15 -
Thinly sliced green onions
16 -
Sliced fresh jalapeños for some heat
# Directions:
01 -
In a bowl, mix the mayo, chili garlic sauce, and Sriracha until they’re totally blended. Stash it in the fridge for up to 2 days if you want to prep ahead.
02 -
Soak your shrimp in buttermilk for 20 minutes to make them extra tender and juicy.
03 -
Completely mix flour, cornstarch, salt, and pepper in a bowl. Have a baking rack on a sheet pan handy for the coated shrimp and line another pan with paper towels to soak up grease. Heat your oven to 200°F so cooked shrimp stay warm.
04 -
After draining the buttermilk, dredge shrimp in the flour mixture in small groups. Shake off the extra coating and place the shrimp on the cooling rack while your oil gets up to temperature.
05 -
Fill a deep pot or Dutch oven with the vegetable oil and attach a thermometer. Heat it on medium-high until it hits 350°F, which might take around 20 minutes.
06 -
Drop a small batch of shrimp in the oil for 4 to 4 1/2 minutes, until they’re beautifully golden. Stir them gently about a minute in to make sure they’re not clumping together.
07 -
Move the fried shrimp to your prepared draining rack and pop the tray in the warm oven. Repeat frying batches, and keep an eye on the oil temp to make sure it goes back to 350°F between rounds.
08 -
When you’ve fried all the shrimp, toss them in about a cup of that Bang Bang Sauce. Hold onto the leftover sauce for drizzling on your tacos later.
09 -
Layer your tacos with cabbage at the base, followed by shrimp glazed in sauce. Add extra sauce if you’re in the mood, and finish them with cilantro, radish slices, jalapeños, and green onions.
# Notes:
01 -
If you’ve got leftovers, keep the fried shrimp and sauce in separate containers. When eating later, let the sauce sit at room temp while you reheat the shrimp in a 200°F oven for 15 minutes before tossing them together.