Description
Crispy shrimp coated in a spicy bang bang sauce and fresh slaw, served in warm tortillas for a delightful meal.
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 by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and vinegar in a small bowl. Set aside.
- Marinate the shrimp in buttermilk for 10-15 minutes.
- Mix cornstarch, all-purpose flour, garlic powder, paprika, salt, and pepper in another bowl.
- Dredge the marinated shrimp in the dry mixture, pressing lightly.
- Heat about ½ inch of oil in a skillet over medium-high heat and fry the shrimp in batches for 2-3 minutes on each side until golden and crispy.
- Transfer fried shrimp to a paper towel-lined plate.
- Toss the crispy shrimp with half of the bang bang sauce in a large bowl.
- Prepare the slaw by combining cabbage, carrots, green onions, lime juice, salt, and pepper in a small bowl and letting it sit for 5-10 minutes.
- Assemble the tacos by placing slaw in each tortilla, topping with shrimp, and drizzling with extra sauce. Garnish with cilantro and lime wedges.
Notes
For extra crispiness, consider double coating the shrimp and letting them rest slightly before tossing in sauce. Use pre-cooked shrimp to save time.
