The sizzle of perfectly fried shrimp fills the air, promising a delicious meal ahead. Bang Bang Shrimp Tacos combine crispy shrimp with creamy sauce and fresh toppings, making this an exciting dish that takes about an hour from start to finish. The secret to their irresistible taste lies in the crispy panko coating, providing that satisfying crunch.
This recipe is perfect for seafood lovers and taco enthusiasts alike. Serve it at a casual weeknight dinner or during a weekend gathering with friends. You can soak the shrimp and prepare the sauce ahead of time for a quicker assembly.
Why You’ll Love This Recipe
- Crispy shrimp create a delightful texture contrast with soft tortillas.
- The bang bang sauce brings a perfect balance of heat and creaminess.
- Easy to customize with your favorite taco toppings.
- Quick to prepare, making it ideal for busy nights.
What You’ll Need
Gather the following ingredients for a flavorful taco experience.
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 Assembling
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Buttermilk can be substituted with regular milk mixed with vinegar.
Substitutions & Swaps
- Use shrimp of any size, adjusting cooking time.
- Substitute flour with gluten-free flour for a GF option.
- Swap mayonnaise for Greek yogurt for a lighter sauce.
- Use corn tortillas instead of flour for a different texture.
How to Make It
Follow these easy steps to create your tacos.
Soak the shrimp
In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
Prepare the breading
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Dredge the shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
Coat with panko
Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Fry the shrimp
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.
Prepare the sauce
In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
Assemble the tacos
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: Keep in an airtight container for up to 2 days.
Freezer: No, shrimp don’t stay crispy when frozen.
Reheat: Heat gently in a skillet until warmed, about 3-4 minutes.
Tips for Best Results
- Make sure the oil is hot enough before frying for maximum crispiness.
- Avoid crowding the pan to prevent soggy shrimp.
- Keep the sauce chilled until ready to serve to enhance its flavor.
- Adjust the sriracha to your taste for a milder or spicier sauce.
Serving Suggestions
- Enjoy with a side of black beans or rice.
- Pair with a refreshing cilantro lime rice.
- Serve alongside a bright, tangy fruit salad.
Leave a Comment