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Bang Bang Shrimp Tacos: A Tasty Recipe You Must Try! Recipe

Bang Bang Shrimp Tacos: A Tasty Recipe You Must Try! Recipe
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★★★★★

5.1 from 29 reviews

These Bang Bang Shrimp Tacos combine crispy, spicy fried shrimp with a creamy, tangy sauce wrapped in soft flour tortillas. Perfectly balanced with fresh shredded cabbage and creamy avocado, these tacos are a delightful mix of textures and flavors that are sure to satisfy your cravings. Ideal for a quick weeknight dinner or entertaining guests, this recipe offers a delicious, bold twist on traditional shrimp tacos.

Ingredients

Scale

Shrimp and Breading

  • 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
  • Oil for frying (about 1 inch in skillet)

Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust to taste)

Taco Assembly

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

Instructions

  1. Marinate 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 the flour mixture: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a seasoned flour blend.
  3. Coat the shrimp with flour: Remove the shrimp from the buttermilk, allowing the excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
  4. Bread the shrimp: Dip the floured shrimp back into the buttermilk, then coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere well.
  5. Fry the shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches without overcrowding, cooking about 2-3 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
  6. Make the bang bang sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the sriracha quantity to suit your preferred spice level.
  7. Assemble the tacos: Lay a handful of shredded cabbage on each flour tortilla. Top with several pieces of fried shrimp, drizzle generously with the bang bang sauce, and add slices of avocado.
  8. Serve: Offer lime wedges alongside for guests to squeeze fresh lime juice over their tacos for an added burst of citrus flavor.

Notes

  • For extra crunch, use fresh panko breadcrumbs if possible.
  • Adjust sriracha sauce based on your preferred heat level.
  • Ensure oil temperature is hot enough to avoid soggy shrimp—around 350°F (175°C) is ideal.
  • Can substitute flour tortillas with corn tortillas for a gluten-free option (ensure other ingredients are gluten-free).
  • Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days but are best eaten fresh.

Nutrition

Keywords: Bang Bang Shrimp Tacos, spicy shrimp tacos, crispy shrimp recipe, shrimp tacos with bang bang sauce, easy Tex-Mex tacos

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