Spicy Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ Bang Bang Shrimp
01 -
1 lb shrimp, peeled and deveined
02 -
1 cup buttermilk
03 -
1 cup all-purpose flour
04 -
1/2 cup cornstarch
05 -
1 tsp garlic powder
06 -
1 tsp paprika
07 -
1 tsp cayenne pepper
08 -
Salt and pepper to taste
09 -
Vegetable oil for frying
→ Bang Bang Sauce
10 -
1/2 cup mayonnaise
11 -
2-3 tbsp sweet chili sauce
12 -
1-2 tsp sriracha
13 -
1/2 tsp lime juice
14 -
Salt to taste
→ Taco Assembly
15 -
8 small corn or flour tortillas
16 -
1 cup shredded purple cabbage
17 -
1 avocado, sliced
18 -
Fresh cilantro, for garnish
19 -
Lime wedges, for serving
# Instructions:
01 -
Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and a pinch of salt until smooth and well combined. Adjust the sriracha based on your preferred heat level. Set aside for later use.
02 -
Place peeled and deveined shrimp in a bowl and pour buttermilk over them, ensuring they are fully coated. Marinate for 15-30 minutes in the refrigerator to tenderize.
03 -
In a separate bowl, combine flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to create an even seasoned coating.
04 -
Heat 5 cm of vegetable oil in a deep skillet to 175°C. Remove shrimp from buttermilk, allowing excess to drip off, then dredge in the flour mixture. Fry in batches for 2-3 minutes until golden and crispy, turning occasionally. Transfer to paper towel-lined plate to drain excess oil.
05 -
Warm tortillas in a hot, dry skillet or microwave until pliable. Place several fried shrimp in the center of each tortilla, top with shredded purple cabbage, avocado slices, and drizzle generously with Bang Bang sauce. Garnish with fresh cilantro and serve with lime wedges.
# Notes:
01 -
The shrimp can be prepared in advance and reheated in a 350°F oven for 5 minutes before assembling the tacos.
02 -
Adjust the spice level by varying the amount of sriracha and cayenne pepper.