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These spicy Bang Bang Shrimp Tacos transform ordinary taco night into a flavor explosion that combines crispy fried shrimp with a creamy, spicy sauce. Wrapped in warm tortillas with fresh toppings, they deliver restaurant-quality taste with surprisingly simple preparation at home.
I first made these tacos for a beach house gathering with friends, and they disappeared faster than any other dish on the table. Now they're requested at nearly every casual get-together I host.
Ingredients
- Shrimp: Select medium to large size, fresh or thawed frozen work equally well for the perfect bite
- Buttermilk: Creates the perfect tangy base for marinating and helps tenderize the shrimp
- Flour and cornstarch: The secret to achieving that irresistibly light, crispy coating
- Spice blend: Garlic powder, paprika and cayenne create depth without overwhelming the delicate shrimp
- Mayonnaise: Forms the creamy base of the signature bang bang sauce
- Sweet chili sauce: Provides the perfect balance of sweetness and mild heat to the sauce
- Sriracha: Allows you to customize the spice level exactly to your taste
- Corn tortillas: Traditional choice for authentic flavor, though flour works beautifully too
- Purple cabbage: Adds a wonderful crunch and vibrant color contrast
Step-by-Step Instructions
- Prepare the Bang Bang Sauce:
- Start by mixing mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl until perfectly smooth. The sauce should have a pale orange hue with visible flecks of red from the sriracha. This can be made up to two days ahead and refrigerated to allow flavors to meld together.
- Marinate the Shrimp:
- Pour buttermilk over cleaned shrimp in a shallow bowl, ensuring each piece is fully submerged. The acidity in the buttermilk works to tenderize the shrimp while adding subtle tanginess. Allow to rest in the refrigerator for 15-30 minutes, but avoid marinating longer as the acidity can start to break down the shrimp too much.
- Prepare the Dry Mix:
- Combine flour, cornstarch, and all seasonings in a wide, shallow dish. The cornstarch is crucial here as it creates an extra crispy exterior when fried. Whisk thoroughly to ensure even distribution of spices throughout the mixture. The color should be slightly reddish from the paprika and cayenne.
- Fry the Shrimp:
- Heat oil to exactly 350°F using a thermometer for precision. Remove shrimp from buttermilk one by one, letting excess drip off before thoroughly coating in the seasoned flour mixture. Press the coating gently to adhere. Fry in small batches of 6-8 shrimp for exactly 2-3 minutes until they turn golden brown with a distinctive crisp exterior.
- Assemble the Tacos:
- Warm tortillas in a dry skillet for 20-30 seconds per side until they develop small golden spots and become flexible. Place 3-4 fried shrimp in the center of each tortilla, then top with a small handful of vibrant purple cabbage, 2-3 slices of ripe avocado, and a generous drizzle of the prepared bang bang sauce. Finish with fresh cilantro leaves and a lime wedge on the side.
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The sweet chili sauce is truly the heart of this recipe. I discovered its magic when experimenting with Asian fusion dishes and found it creates the perfect balance of sweet heat that makes the bang bang sauce irresistible without being overwhelmingly spicy.
Perfect Oil Temperature
Maintaining the right oil temperature is critical for these tacos. Too cold and the shrimp absorb excess oil resulting in a greasy coating. Too hot and the exterior burns before the shrimp cooks through. Use a thermometer to keep oil at a steady 350°F and allow the temperature to recover between batches. If you notice the coating browning too quickly reduce heat slightly.
Make-Ahead Options
While these tacos are best enjoyed immediately after preparation you can streamline the process for entertaining. Prepare the bang bang sauce up to three days ahead and store refrigerated. The dry flour mixture can be made a day in advance and kept in an airtight container. For ultimate convenience marinate the shrimp up to 30 minutes before cooking but not longer as the buttermilk can start to break down the delicate texture.
Perfect Pairings
These tacos pair beautifully with sides that complement their creamy spicy profile. Serve alongside cilantro lime rice for a complete meal or with a cooling jicama slaw dressed simply with lime juice to balance the heat. For beverages a crisp Mexican lager with a lime wedge or a tart margarita cuts through the richness perfectly. For a non-alcoholic option fresh horchata provides a sweet cinnamon contrast to the spicy shrimp.
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Bring restaurant flavors right to your home with these unforgettable tacos that are sure to impress!
Frequently Asked Questions
- → Can I bake or air-fry the shrimp instead of deep-frying?
Yes! For a lighter option, you can air-fry the battered shrimp at 380°F for 8-10 minutes, flipping halfway through. For baking, arrange on a parchment-lined sheet and bake at 400°F for 10-12 minutes. While not as crispy as deep-fried, they'll still be delicious.
- → How spicy is the bang bang sauce?
The spice level is customizable based on your preference. Using 2 tablespoons of sweet chili sauce and 1 teaspoon of sriracha creates a mild-medium heat. For more spice, increase the sriracha to 2 teaspoons or more. For a milder version, reduce the sriracha and increase the mayonnaise slightly.
- → Can I make these tacos ahead of time?
The sauce can be made up to 3 days ahead and stored in the refrigerator. For best results, fry the shrimp just before serving to maintain crispiness. However, you can prepare all the components separately (sauce, toppings, etc.) and assemble right before serving.
- → What can I substitute for buttermilk?
You can make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until slightly thickened. Alternatively, you can use plain yogurt thinned with a little milk.
- → What sides pair well with these tacos?
These tacos pair wonderfully with cilantro-lime rice, black beans, Mexican street corn, or a simple avocado salad. For drinks, try a margarita, Mexican beer with lime, or a refreshing agua fresca to complement the spicy flavors.
- → Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just ensure they're fully thawed, patted dry, and at room temperature before marinating in buttermilk. This helps them cook evenly and absorb the marinade properly.