Description

These Bang Bang Shrimp Tacos bring the perfect balance of crunch, spice, and sweetness. The crispy, golden-fried shrimp are coated in a luscious, creamy Bang Bang Sauce that blends sweet chili with sriracha for a spicy kick. Paired with fresh toppings like shredded cabbage, juicy mango, and zesty lime, these tacos deliver a mouthwatering combination of textures and flavors in every bite.

Ingredients

Scale

1 lb shrimp, peeled and deveined
1/2 cup buttermilk
1 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
Vegetable oil for frying
8 small flour tortillas
1 cup shredded lettuce
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/4 cup sliced green onions

For the Bang Bang Sauce:

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1 tablespoon Sriracha
1 tablespoon honey
1 teaspoon lime juice

Instructions

In a bowl, mix the shrimp with buttermilk and let it soak for 10 minutes.

In a separate bowl, combine cornstarch, salt, black pepper, garlic powder, paprika, and cayenne.

Heat about 2 inches of vegetable oil in a skillet over medium-high heat.

Remove shrimp from buttermilk, dredge in the cornstarch mixture, and fry in batches until golden and crispy (about 2-3 minutes per side). Drain on paper towels.

In a small bowl, whisk together all the ingredients for the Bang Bang Sauce.

Warm the tortillas in a dry skillet over medium heat.

Assemble tacos by adding lettuce, crispy shrimp, diced tomatoes, and a drizzle of Bang Bang Sauce. Garnish with cilantro and green onions.

Notes

For an extra crispy shrimp coating, double dip! After the first cornstarch coating, dip the shrimp back into the buttermilk and coat it again before frying.

If you prefer a healthier version, air-fry the shrimp at 375°F (190°C) for 8-10 minutes, shaking halfway through.

Want to make it spicier? Add more sriracha or a pinch of cayenne pepper to the Bang Bang Sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: American