Description
Discover how to make delicious Bang Bang Shrimp Tacos with this easy recipe. Learn the secrets to creating a flavorful and satisfying meal today!
Ingredients
- 1 cup mayonnaise (240 ml)
- 1/4 cup chili sauce (60 ml)
- 1 teaspoon (5 ml) hot sauce, optional
- 1 1/2 pounds extra-large (26-30 count) shrimp, peeled and deveined (680 g)
- 1 cup milk (240 ml)
- 1 1/2 cups all-purpose flour (180 g)
- 1/2 cup cornstarch (60 g)
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 6 cups vegetable oil for frying (1440 ml)
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves)
- 8 ounces shredded cabbage, about 3 cups (225 g)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Create the bang bang sauce by mixing mayonnaise, chili sauce, and hot sauce in a bowl until smooth. Keep refrigerated for up to two days if not using immediately.
- In another bowl, soak the shrimp in milk for 20 minutes to marinate.
- Set up a breading area by combining flour, cornstarch, salt, and pepper in a medium-sized bowl. Place a cooling rack over a baking sheet for the breaded shrimp to rest on before frying. Prepare a separate draining station with a baking sheet lined with paper towels or another rack. Preheat your oven to 200°F.
- Once ready to bread, remove shrimp from the milk, then coat them in the flour mixture, shaking off any excess. Arrange them on the cooling rack as you heat the oil.
- Pour vegetable oil into a deep, wide pot and attach a thermometer. Heat the oil over medium-high until it reaches 350°F, which should take around 20 minutes.
- Carefully place some shrimp into the hot oil. Stir with a slotted spoon after a minute to prevent them from sticking. Fry for 4 to 4 1/2 minutes until golden.
- Use a slotted spoon to transfer the shrimp from the oil to the draining setup. Keep them warm in the oven and continue frying the rest, allowing the oil to return to 350°F between batches.
- Once all shrimp are cooked, coat them in 1 cup of the prepared sauce, saving the rest for topping the tacos.
- Construct the tacos by placing shredded cabbage in each warmed tortilla, adding the sauced shrimp, extra sauce if desired, and garnishing with radishes, jalapeños, green onions, and cilantro. Serve immediately for best taste.
Notes
- Properly drain the shrimp after marinating in milk to prevent excess moisture in the breading.
- Adjust the level of hot sauce in the bang bang sauce to suit your preferred spice level.
- Monitor the oil temperature while frying to ensure crispy shrimp.
