Description
These Bang Bang Shrimp Tacos are a delicious fusion of crispy, spicy shrimp and fresh, crunchy toppings, all wrapped in warm tortillas. The shrimp are marinated in buttermilk, coated in a crispy flour and cornstarch mixture, then deep-fried to golden perfection before being tossed in a creamy, spicy Bang Bang sauce. Served with shredded cabbage, radishes, jalapeños, green onions, and cilantro, these tacos offer a perfect balance of heat, creaminess, and texture for an impressive and flavorful meal.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp and Breading
- 1 1/2 pounds extra-large (26-30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil (for frying)
Taco Assembly and Garnishes
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a lighter option)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together the mayonnaise, chili garlic sauce, and optional Sriracha until fully blended. Refrigerate the sauce for up to two days until ready to use.
- Marinate the shrimp: Place the peeled and deveined shrimp in a separate bowl and pour the buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and add flavor.
- Prepare your breading station: In a medium bowl, combine the all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on top of a sheet pan to place the breaded shrimp before frying to keep them crispy. Also prepare a draining station by lining another sheet pan with paper towels or placing a cooling rack over it. Preheat your oven to 200°F to keep cooked shrimp warm.
- Bread the shrimp: Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches, shaking off excess flour. Arrange the breaded shrimp on the cooling rack to dry out while you heat the oil.
- Heat the oil: Pour vegetable oil into a wide, deep pot such as a Dutch oven. Place a thermometer in the oil and heat over medium-high heat until it reaches 350°F, about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, gently stir and separate any shrimp sticking together using a slotted spoon. Continue frying for 4 to 4 1/2 minutes until the shrimp turn golden brown and crispy.
- Keep shrimp warm and continue frying: Remove fried shrimp with the slotted spoon and place on the draining rack to remove excess oil. Transfer shrimp to the oven set at 200°F to keep warm. Repeat frying in batches, allowing oil temperature to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, toss them in 1 cup of the prepared bang bang sauce to coat evenly. Reserve remaining sauce for drizzling over assembled tacos.
- Assemble the tacos: Fill each warmed tortilla with shredded cabbage, then top with sauced shrimp. Add more bang bang sauce if desired, and garnish with sliced radishes, jalapeños, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- Marinating shrimp in buttermilk helps tenderize and adds moisture for better frying results.
- Use a deep heavy pot like a Dutch oven for safe frying and consistent heat.
- Keep fried shrimp warm in a low oven to maintain crispiness while frying remaining batches.
- Shrimp can be substituted with chicken or tofu if desired.
- For a low-carb option, use Bibb lettuce leaves instead of tortillas.
- Adjust the amount of Sriracha to control the heat level of the sauce.
- Ensure oil temperature is maintained around 350°F to avoid greasy shrimp and ensure crispiness.
