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

Scale

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