Description
Savor the vibrant and crunchy Bang Bang Shrimp Tacos, perfect for gatherings and casual dinners.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha, or to taste
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- Shredded lettuce, for serving
- Lime wedges, for serving
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
- Set Up Breading Station: Prepare three shallow bowls. In the first bowl, place the flour seasoned with salt, black pepper, and paprika. Beat the eggs in the second bowl. In the third bowl, place the panko breadcrumbs.
- Coat the Shrimp: Take each shrimp and coat it in the flour mixture, shaking off excess. Dip it into the beaten eggs, allowing excess to drip off, and then coat it in panko breadcrumbs. Repeat this for all shrimp.
- Fry the Shrimp: In a deep pan or skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully add the shrimp in batches and fry until golden brown and crispy, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a separate bowl, mix together mayonnaise, sweet chili sauce, and Sriracha. Adjust the Sriracha to achieve your desired spice level for that perfect Bang Bang flavor.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. On each tortilla, add a layer of shredded lettuce, several pieces of crispy shrimp, and a dollop of Bang Bang sauce. Top with sliced avocado and fresh cilantro.
- Serve Immediately: Enjoy the tacos while still warm with lime wedges on the side for an extra burst of flavor.
Notes
Let the coated shrimp sit for a few minutes before frying to improve crispiness. Adjust Sriracha based on personal spice preference.
