Description
Spicy‑sweet and creamy shrimp tacos with crunchy slaw and signature Bang Bang sauce
Ingredients
- 1½ lb large shrimp, peeled & deveined
- 1 cup buttermilk
- 1½ cups all‑purpose flour
- ½ cup cornstarch
- Salt & pepper, to taste
- Vegetable oil, for frying
- 10 taco‑size flour tortillas (or corn tortillas)
- 8 oz shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeños (optional)
- Chopped green onions & cilantro, for garnish
- For the Bang Bang Sauce:
- 1 cup mayonnaise
- ¼ cup chili garlic sauce (or sweet chili sauce)
- 1 teaspoon sriracha (optional, more or less to taste)
- Lime wedges, to serve
Instructions
- Make the sauce: Whisk together the mayonnaise, chili garlic sauce (or substitute), and sriracha in a bowl. Set aside. (Can be made ahead.)
- Marinate shrimp: Place shrimp in buttermilk, let sit ~20 minutes.
- Prepare breading mix: Combine flour, cornstarch, salt, and pepper.
- Heat oil in a deep pot or skillet to ~350°F (≈175‑180°C).
- Bread the shrimp: Remove shrimp from buttermilk, dredge in the flour/cornstarch mixture, shake off excess.
- Deep‑fry or pan‑fry the shrimp in batches until golden and cooked through (roughly 2‑4 minutes per side depending on size), draining on paper towels.
- Warm the tortillas.
- Assemble tacos: Place shredded cabbage (and radishes, jalapeños if using) in warm tortilla, top with crispy shrimp, drizzle with Bang Bang sauce, and garnish with green onions & cilantro. Serve with lime wedges.
Notes
- You can use corn tortillas for a more authentic/Mexican style or flour tortillas depending on preference.
- If you want less oil/fat, you can air‑fry or bake the shrimp instead of frying.
- The sauce can be made a day ahead; store in refrigerator.
- Keep tortilla and slaw separate until serving to maintain crispness.
- Adjust the heat of the sauce by increasing/decreasing sriracha or using a milder hot sauce.
Nutrition
- Serving Size: ~2‑3 tacos
- Calories: ~650 kcal
- Sugar: ~4‑5 g
- Sodium: ~2000 mg (high, due to sauce & seasoning)
- Fat: ~60 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~healthy fats from oil and mayo (approx 45‑50 g)
- Trans Fat: ~0 g
- Carbohydrates: ~90‑95 g
- Fiber: ~5‑6 g
- Protein: ~35‑40 g
- Cholesterol: ~250‑260 mg
