Description
These Bang Bang Shrimp Tacos combine crispy, fried shrimp coated in a spicy and creamy bang bang sauce, layered over fresh shredded cabbage in warm tortillas. The dish balances crunchy textures with creamy, tangy, and spicy flavors, garnished with radishes, jalapeños, green onions, and cilantro for a vibrant, flavorful taco experience perfect for a crowd-pleasing dinner.
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
Tacos and Garnishes
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves as an alternative)
- 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. Store this sauce in the refrigerator 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 help 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 the 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 the 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, which takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, use a slotted spoon to gently stir and separate any shrimp sticking together. Continue frying for 4 to 4 1/2 minutes until the shrimp turn golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove the fried shrimp with the slotted spoon and place them on the draining rack to remove excess oil. Transfer the shrimp to the oven set at 200°F to keep warm. Repeat frying in batches, allowing the 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 the remaining sauce for drizzling over the assembled tacos.
- Assemble the tacos: Fill each warmed tortilla with a handful of shredded cabbage, then top with the sauced shrimp. Add more bang bang sauce if desired, and garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for the best flavor and texture.
Notes
- The optional Sriracha in the sauce adds extra heat but can be omitted for a milder flavor.
- Use fresh shrimp for the best texture and flavor.
- Keeping the fried shrimp warm in a low oven helps maintain crispiness between batches.
- For a low-carb alternative, substitute tortillas with Bibb lettuce leaves.
- Make the bang bang sauce up to two days in advance for convenience.
- Ensure the oil reaches and maintains 350°F for optimal frying texture and crispiness.
