Description
Bang Bang Shrimp Tacos are a flavorful and crispy seafood dish perfect for taco night. They feature large shrimp marinated in buttermilk, dredged in a seasoned flour and panko coating, fried to golden perfection, and served on soft flour tortillas with crunchy shredded cabbage, creamy avocado slices, and a spicy, tangy bang bang sauce made with mayonnaise, sweet chili sauce, and sriracha. A squeeze of fresh lime brightens the tacos, making them a satisfying and delicious meal.
Ingredients
Shrimp and Coating
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
Bang Bang Sauce
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Taco Assembly
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Marinate Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator. This tenderizes the shrimp and adds subtle flavor.
- Prepare Seasoned Flour: In a separate bowl, combine the all-purpose flour with paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create the seasoned coating.
- Coat Shrimp - First Layer: Remove shrimp from the buttermilk, letting any excess drip off. Dredge each shrimp in the seasoned flour mixture, shaking off any excess flour to avoid clumps.
- Coat Shrimp - Second Layer: Dip the floured shrimp back into the buttermilk briefly, then coat thoroughly with panko breadcrumbs, pressing gently to ensure the crumbs adhere well.
- Fry Shrimp: Heat 1 inch of oil in a large skillet over medium-high heat until hot but not smoking. Fry the shrimp in batches for about 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer shrimp to paper towels for draining excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Taste and adjust spiciness as desired.
- Assemble Tacos: Warm the flour tortillas. Place a generous handful of shredded cabbage on each tortilla, top with several fried shrimp, drizzle with bang bang sauce, and add sliced avocado on top.
- Serve: Serve the tacos with lime wedges on the side for squeezing fresh lime juice over the top to add brightness and zest.
Notes
- For extra crunch, add sliced radishes or pickled jalapeños atop the tacos.
- To make a vegetarian version, substitute crispy tofu for shrimp and use the same coating and sauce.
