Description
Crispy shrimp coated in a spicy, creamy sauce wrapped in warm corn tortillas, perfect for gatherings or a cozy night in.
Ingredients
- 1 lb large shrimp (peeled and deveined, tails removed)
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut or canola oil (for frying shrimp)
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
- 8 to 12 small white corn tortillas (or hard taco shells)
- 3 cups purple or green cabbage (thinly sliced)
- 1 medium tomato (diced)
- 1/4 cup cilantro (coarsely chopped)
Instructions
- Marinate the shrimp in buttermilk with salt, pepper, onion powder, and garlic powder for at least 20 minutes.
- Coat each shrimp in corn starch after removing excess buttermilk.
- Heat oil in a pan and fry the shrimp for 2-3 minutes on each side until golden brown and crispy.
- In a bowl, mix mayonnaise, Thai sweet chili sauce, and Sriracha to create the sauce.
- Serve the crispy shrimp on tortillas, topped with cabbage, tomato, cilantro, and drizzle with Bang Bang sauce.
Notes
For a vegetarian option, substitute shrimp with firm tofu, preparing it similarly.
