Bang Bang Shrimp Tacos Recipe

Introduction

Bang Bang Shrimp Tacos are a delightful fusion of crispy, spicy shrimp paired with creamy sauce and fresh toppings. This easy recipe brings bold flavors and a satisfying crunch wrapped in soft tortillas, perfect for a quick weeknight dinner or a flavorful weekend treat.

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

1. Step 1: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
2. Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Step 3: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
4. Step 4: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
5. 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.
6. Step 6: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
7. 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.
8. Step 8: Serve with lime wedges on the side for squeezing over the tacos.

Tips & Variations

• For extra crispiness, let the coated shrimp rest for 10 minutes before frying to help the breading adhere better.
• Swap out all-purpose flour for gluten-free flour and use gluten-free breadcrumbs to make this dish gluten-free.
• Add fresh cilantro or sliced jalapeños to the topping for a burst of freshness and additional heat.
• To lighten the dish, bake the shrimp at 425°F (220°C) for 10-12 minutes instead of frying.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or oven to retain crispiness. Assemble tacos just before serving to avoid soggy tortillas.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before soaking in buttermilk for best results.

How spicy is the bang bang sauce?

The sauce has a mild to moderate heat thanks to the sriracha and cayenne pepper, but you can adjust the spiciness by adding more or less sriracha according to your taste.

Bang Bang Shrimp Tacos Recipe

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★★★★★

4.8 from 138 reviews

• Author: Zoe
• Total Time: 55 minutes
• Yield: 8 small tacos 1x

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Description

These Bang Bang Shrimp Tacos combine crispy, fried shrimp coated in a spicy, creamy bang bang sauce with fresh shredded cabbage and avocado slices, all wrapped in soft flour tortillas. Perfect for a flavorful and satisfying meal with a delightful mix of textures and a kick of heat.

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Ingredients

Scale 1x2x3x

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)

Assembly

• 8 small flour tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• Lime wedges, for serving

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Instructions

1. Soak the Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and infuse flavor.
2. Prepare Seasoned Flour: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Coat the Shrimp: Remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp in the seasoned flour, shaking off excess.
4. Bread the Shrimp: Dip floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to ensure adhesion.
5. Fry the Shrimp: Heat 1 inch of oil in a large skillet over medium-high heat. Fry shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
6. Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust spiciness to preference.
7. Assemble Tacos: Place shredded cabbage on each tortilla, top with fried shrimp, drizzle with bang bang sauce, and add avocado slices.
8. Serve: Serve tacos with lime wedges on the side to squeeze over just before eating.

Notes

• Soaking shrimp in buttermilk helps tenderize and keep them juicy when fried.
• Panko breadcrumbs provide an extra crispy coating compared to regular breadcrumbs.
• You can adjust the heat level of the bang bang sauce by varying the amount of sriracha.
• For a healthier option, consider air frying the shrimp instead of frying.
• Use fresh lime wedges for an added bright citrus flavor that balances the spice.
• Ensure oil temperature is hot enough to avoid greasy shrimp; use a thermometer if possible (around 350°F / 175°C).

• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Keywords: Bang Bang Shrimp Tacos, Fried Shrimp Tacos, Spicy Shrimp Tacos, Crispy Shrimp, Mexican-American Fusion