Bang Bang Shrimp Tacos
A delightful blend of crispy shrimp and a creamy, spicy sauce wrapped in warm tortillas, perfect for family nights or casual gatherings.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk for marinating
- 1 cup all-purpose flour for dredging
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs for coating
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha adjust to taste
For Assembling
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 whole avocado, sliced
- 1 lime wedges, for serving
Instructions
Preparation
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Cooking
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
Assembly
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the shrimp and toppings separate until ready to eat. Reheat shrimp in a skillet over medium heat for best results.