Bang Bang Shrimp Tacos Recipe
Introduction
Bang Bang Shrimp Tacos combine crispy, spicy shrimp with creamy sauce and fresh toppings for a vibrant, flavorful meal. These tacos are easy to make and perfect for a weeknight dinner or casual gathering.
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 crispiness, double coat the shrimp by repeating the buttermilk and panko steps.
- Substitute the flour tortillas with corn tortillas for a gluten-free option.
- Add fresh cilantro or diced jalapeño for an added burst of flavor.
- If you prefer less heat, reduce or omit the sriracha in the sauce.
Storage
Store leftover fried shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in a hot oven or air fryer to maintain crispiness. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the bang bang sauce ahead of time?
Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator. Stir well before serving.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes before using.
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Bang Bang Shrimp Tacos Recipe
- Total Time: 55 minutes
- Yield: 8 small tacos 1x
Description
These Bang Bang Shrimp Tacos feature crispy, crunchy shrimp coated in a spicy, creamy bang bang sauce, nestled in warm flour tortillas with fresh shredded cabbage and creamy avocado slices. This vibrant and flavorful meal is perfect for a quick weeknight dinner or a festive gathering, combining bold Southern-inspired flavors with a fresh taco twist.
Ingredients
Shrimp and Coating
- 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
Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Tacos and Garnish
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Soak the Shrimp: In a bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and add flavor.
- Prepare the Flour Mixture: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Dredge the Shrimp: Remove each shrimp from the buttermilk, letting excess drip off. Coat the shrimp thoroughly in the seasoned flour mixture, shaking off any excess flour.
- Coat with Panko: Dip the floured shrimp back into the buttermilk briefly, then press each shrimp into the panko breadcrumbs to form a crunchy outer layer.
- Fry the Shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat until hot. Fry the shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the sriracha amount to control the spice level to your liking.
- Assemble the Tacos: Lay a handful of shredded cabbage onto each flour tortilla, then add the crispy fried shrimp on top. Drizzle generously with bang bang sauce and top with sliced avocado.
- Serve: Serve the tacos with lime wedges on the side for squeezing over just before eating to add a fresh citrus brightness.
Notes
- For a spicier kick, increase the amount of sriracha in the bang bang sauce.
- Use paper towels to fully drain fried shrimp to keep them crispy.
- Substitute gluten-free flour and tortillas to make this recipe gluten-free.
- Leftover bang bang sauce can be stored in the fridge for up to 3 days.
- Adjust oil temperature if shrimp brown too quickly without cooking through.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Keywords: Bang Bang Shrimp Tacos, spicy shrimp tacos, crispy shrimp, creamy bang bang sauce, easy shrimp tacos, fried shrimp recipe
