Bang Bang Shrimp Tacos Recipe
Bang Bang Shrimp Tacos are a vibrant and flavorful dish featuring crispy fried shrimp coated in a spicy and creamy bang bang sauce. Served on warm tortillas with fresh shredded cabbage, cilantro, and a zesty lime squeeze, these tacos offer a perfect balance of heat, crunch, and tang, making them an irresistible meal for seafood lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 small tacos
- Category: Tacos
- Method: Frying
- Cuisine: Mexican-American
Ingredients
Shrimp and Coating
- 1 lb large shrimp, deveined and peeled
- 1/2 cup cornstarch
- Salt and pepper to taste
- Oil for frying (about 1-2 cups, as needed)
Tacos
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- Juice of 1 lime
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
Instructions
- Prepare the shrimp: Rinse the shrimp under cold water and pat dry thoroughly with paper towels to ensure they fry up crispy.
- Make the bang bang sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, and Sriracha until smooth and well combined. Adjust the Sriracha to your preferred spice level.
- Coat the shrimp: In a separate bowl or plate, combine cornstarch with salt and pepper. Dredge each shrimp in the cornstarch mixture, pressing gently to ensure a full and even coating.
- Fry the shrimp: Heat enough oil in a pan over medium-high heat to cover the shrimp halfway (about 1-2 inches deep). Once the oil reaches approximately 350°F (175°C), fry the shrimp in batches for about 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
- Warm the tortillas: Briefly warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the tacos: Layer each tortilla with a handful of shredded cabbage, then top with several crispy shrimp. Drizzle generously with the prepared bang bang sauce.
- Garnish and serve: Sprinkle chopped cilantro over the tacos and finish with a squeeze of fresh lime juice for brightness. Serve immediately while the shrimp are hot and crispy.
Notes
- For a gluten-free version, use corn tortillas and ensure the sweet chili sauce used is gluten-free.
- If you want a lighter option, bake the shrimp at 425°F for 12-15 minutes until crispy instead of frying.
- You can add diced avocado or sliced radishes for extra texture and flavor.
- Adjust the spiciness of the sauce by varying the amount of Sriracha or substitute with another hot sauce of your choice.
- Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
Find it online: https://oliviabakes.com/bang-bang-shrimp-tacos-recipe/
