Description
Enjoy the delightful combination of crispy shrimp with a creamy, spicy sauce wrapped in soft tortillas, perfect for seafood lovers.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- ½ cup buttermilk (or milk + 1 tsp lemon juice)
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable or canola)
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 1 tsp honey
- 1 tsp rice vinegar or lime juice
- 1 cup shredded cabbage (green or purple)
- ½ cup shredded carrots
- 2 tbsp chopped green onions
- 1 tbsp lime juice
- Salt & pepper to taste
- 6–8 small flour or corn tortillas (warmed)
- Fresh cilantro, chopped
- Lime wedges
- Optional: diced avocado, pickled onions, or extra chili sauce
Instructions
- Prepare the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice. Set aside or refrigerate until ready to use.
- Marinate the Shrimp: Place the cleaned shrimp in a bowl with buttermilk. Let the shrimp soak for 10–15 minutes.
- Mix the Coating: In another bowl, combine the cornstarch, flour, garlic powder, paprika, salt, and black pepper. Dredge the marinated shrimp in the dry mixture.
- Fry the Shrimp: Heat about ½ inch of oil in a skillet over medium-high heat. Fry the shrimp in batches for 2–3 minutes on each side until golden and crispy. Transfer to a paper towel-lined plate.
- Toss in Sauce: In a large bowl, gently toss the crispy shrimp with half of the Bang Bang Sauce.
- Make the Slaw: In a small bowl, combine the shredded cabbage, carrots, green onions, lime juice, salt, and pepper. Toss and let sit for 5–10 minutes.
- Assemble the Tacos: Warm the tortillas, add slaw and Bang Bang shrimp, drizzle with extra sauce, and garnish with cilantro and lime wedges.
Notes
For a spicier version, increase the amount of sriracha. Consider using different proteins like chicken or tofu for variations.
