The aroma of crispy, fried shrimp paired with creamy sauce and fresh toppings fills the air as you take your first bite of these delightful tacos. Bang Bang Shrimp Tacos are a sensational, flavor-packed dish that takes approximately 45 minutes to prepare and cook. This recipe works wonderfully because the combination of the crispy shrimp and tangy sauce creates a delicious explosion of flavor in every bite.
These tacos are perfect for seafood lovers who crave a quick, satisfying meal. Enjoy them on a weeknight or impress your guests at gatherings. You can make the sauce a day ahead and store it in the fridge for even easier assembly.
Why You’ll Love This Recipe
- The shrimp are perfectly crispy on the outside while tender on the inside.
- The bang bang sauce provides a creamy, zesty kick that elevates every bite.
- Quick preparation time means less fuss and more fun.
- Customizable toppings allow for personalization to suit your taste.
What You’ll Need
Gather these ingredients to create your delicious tacos.
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
For the Breading
- 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
For the Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
For Assembly
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Consider using low-fat mayonnaise for a lighter option.
Substitutions & Swaps
- Shrimp can be swapped for chicken.
- Use regular milk if buttermilk is unavailable.
- Substitute flour with gluten-free alternatives.
- Adjust heat level in the sauce by varying sriracha.
How to Make It
Follow these simple steps to bring your tacos to life.
Soak
Soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
Mix
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Dredge
Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
Bread
Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Fry
Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
Whisk
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
Assemble
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
Serve with lime wedges on the side for squeezing over the tacos.
How to Store It
Fridge: Store for up to 2 days in an airtight container.
Freezer: No, the shrimp won’t retain texture.
Reheat: Use an oven at 350°F for about 10 minutes.
Tips for Best Results
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Don’t overcrowd the pan while frying to maintain the oil temperature.
- Use fresh shrimp for the best flavor and texture.
- Customize toppings by adding pickled jalapeños or cilantro for extra flavor.
Serving Suggestions
- Pair with a light salad for a refreshing meal.
- Enjoy with a cold beverage on warm evenings.
- Serve at casual gatherings or taco nights for a crowd-pleaser.
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