Description
This Bang Bang Shrimp Tacos recipe features crispy, perfectly fried shrimp coated in a creamy, spicy bang bang sauce. Served on warm flour tortillas with crunchy cabbage, radishes, jalapeños, green onions, and cilantro, these tacos pack a flavorful punch and balance of textures. Ideal for a fun and satisfying seafood taco dinner that’s sure to impress.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp and Coating
- 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
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Prepare 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 peeled and deveined shrimp in a separate bowl and pour the buttermilk over them. Allow the shrimp to marinate for 20 minutes to tenderize and infuse flavor.
- Prepare the Coating and Setup: In a medium bowl, combine all-purpose flour, cornstarch, kosher salt, and black pepper. Set up a cooling rack on a sheet pan to place breaded shrimp before frying to keep them crispy. Line another sheet pan with paper towels or a cooling rack to drain fried shrimp. Preheat your oven to 200°F to keep cooked shrimp warm.
- Coat the Shrimp: Drain the buttermilk from shrimp, then toss shrimp in the flour mixture in batches, shaking off excess flour. Arrange breaded shrimp on the cooling rack to dry while heating 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, taking about 20 minutes.
- Fry the Shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, gently stir with a slotted spoon to separate any shrimp sticking together. Fry for 4 to 4 1/2 minutes, until shrimp are golden brown and crispy.
- Drain and Keep Warm: Remove fried shrimp with the slotted spoon and place on the draining rack to remove excess oil. Transfer shrimp to the preheated 200°F oven to keep warm. Repeat frying in batches, allowing the oil to return to 350°F between batches.
- Toss in Bang Bang Sauce: Once all shrimp are fried, toss them in 1 cup of the prepared bang bang sauce to coat evenly. Reserve remaining sauce for drizzling on tacos.
- Assemble the Tacos: Fill each warmed tortilla with shredded cabbage, then top with sauced shrimp. Add more bang bang sauce if desired. Garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- You can substitute Bibb lettuce leaves for a low-carb or gluten-free option instead of tortillas.
- Make sure oil temperature stays steady at 350°F for perfectly crispy shrimp.
- Prepare the bang bang sauce in advance to allow flavors to meld.
- Drain shrimp well after frying to avoid greasy tacos.
- Adjust the amount of Sriracha in the sauce according to your preferred spice level.
- Use a thermometer to monitor oil temperature precisely for best frying results.