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- 1 lb shrimp, peeled and deveined - 3/4 cup all-purpose flour - 1/4 cup cornstarch - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon of lemon juice) - 8 small corn tortillas - 1/2 cup mayonnaise - 2 tablespoons sweet chili sauce - 1 tablespoon sriracha (adjust based on your heat preference) - 1 teaspoon fresh lime juice - Shredded cabbage - Sliced jalapeños - Chopped fresh cilantro - Lime wedges The main ingredients set the stage for a great meal. You want fresh, high-quality shrimp. The dry coating mixture adds crunch. You can use buttermilk for a rich taste or a milk and lemon mix for a tangy twist. Soft corn tortillas are the perfect base. For the sauce, mayonnaise gives creaminess. Sweet chili sauce adds a nice balance. Sriracha brings heat, but you can adjust it to your taste. Fresh lime juice brightens the sauce. Toppings make these tacos fun. Shredded cabbage adds crunch. Sliced jalapeños give spice. Chopped cilantro adds freshness. Lime wedges are a must for a zesty kick! {{ingredient_image_2}} To start, mix the bang bang sauce. In a small bowl, combine half a cup of mayonnaise, two tablespoons of sweet chili sauce, one tablespoon of sriracha, and one teaspoon of fresh lime juice. Stir until smooth. Taste the sauce. If you want more heat, add more sriracha. Set this aside for later. Next, prepare the shrimp. In a medium bowl, whisk together three-quarters of a cup of all-purpose flour, one-fourth cup of cornstarch, one teaspoon of paprika, half a teaspoon of garlic powder, half a teaspoon of salt, and half a teaspoon of black pepper. This mix will coat the shrimp and give them crunch. Now, coat the shrimp. First, dip each shrimp into one cup of buttermilk. Let the extra drip off. Then, roll the shrimp in the flour mix. Make sure they are fully covered. This is key for a crispy bite. Now it’s time to cook the shrimp. In a large skillet, pour enough vegetable oil to create about a one-inch depth. Heat the oil over medium-high heat. It should shimmer and reach around 350°F. You can test this by dropping in a small pinch of the flour mix. If it sizzles, the oil is ready. Carefully add the shrimp to the hot oil in batches. Don’t overcrowd the skillet. Fry them for about two to three minutes on each side. They should turn golden brown and crispy. Once done, use a slotted spoon to transfer the shrimp to a paper towel-lined plate. This helps absorb the extra oil. Now it’s time to build the tacos. Warm the corn tortillas in a skillet or microwave. If using a microwave, 10-15 seconds should be enough. On each tortilla, place a few fried shrimp. Drizzle the bang bang sauce over the shrimp. Then, add shredded cabbage, slices of jalapeños, and fresh cilantro. Feel free to adjust the toppings to your taste. Serve the tacos on a platter, adding lime wedges for a fresh burst of flavor. Enjoy your tasty creation! To get that perfect crunch, the coating is key. Use a mix of all-purpose flour and cornstarch. This blend gives the shrimp a light, crispy shell. When you dip the shrimp in buttermilk, let the excess drip off. This step helps the dry coating stick better. For frying, heat the oil to about 350°F. You can check the oil by dropping in some flour. If it sizzles, it’s ready. Fry the shrimp in batches. This keeps the oil hot and helps each shrimp crisp up nicely. Overcrowding can make them soggy. Fry for 2-3 minutes on each side. The shrimp should turn golden brown. The Bang Bang sauce needs balance. Start with mayonnaise and sweet chili sauce. Then add sriracha based on how spicy you want it. A little lime juice adds brightness. Taste and tweak until you get the flavor just right. If it's too hot, add more mayo or sweet chili. This will tone down the heat while keeping the flavor. When it comes to serving, make it fun! Arrange the tacos on a large platter. Place toppings like cabbage and jalapeños around them. This adds color and invites people to dig in. For an extra pop, add lime wedges for freshness. You can also use pickled carrots or radishes. They add great color and taste to your dish. Enjoy the art of plating! Pro Tips Control the Heat: Ensure your oil is at the right temperature (about 350°F) before adding the shrimp for perfectly crispy results. Customize Your Sauce: Feel free to adjust the sweetness or spice level of the Bang Bang sauce by varying the amounts of sweet chili sauce and sriracha. Fresh Ingredients Matter: Use fresh lime juice and high-quality mayonnaise for the best flavor in your Bang Bang sauce. Keep Tacos Warm: If making in batches, keep the assembled tacos warm in a low oven (around 200°F) to ensure they stay hot for serving. {{image_4}} You can switch shrimp for chicken or tofu. Both options work well in this recipe. For chicken, cut it into bite-sized pieces. Marinate them for a few minutes in the same buttermilk mix as the shrimp. This keeps the chicken moist. For tofu, use firm tofu. Press it to remove extra water, then cut it into cubes. Coat and fry just like the shrimp. Both choices provide great flavors and textures. Toppings can really change the taste of your tacos. You can use other vegetables like diced tomatoes, corn, or avocado. These add color and crunch. For sauces, try adding a drizzle of ranch or a spicy mango salsa. You can also sprinkle some feta cheese for a tangy kick. Experiment with different combinations to find your favorite mix. You can choose between soft and hard shell tacos. Soft corn tortillas give a more traditional feel. They are easy to fold and bite into. Hard shells offer a crunchy texture. They hold toppings well but can be messy. For a fun twist, try taco bowls. Just use a bowl-shaped tortilla and fill it like a taco. This way, you get all the flavors in every bite. To keep leftover shrimp tacos fresh, use a tight container. Place the tacos in a shallow dish. If you have extra shrimp, store them separately. This helps prevent sogginess. Let the tacos cool to room temperature before sealing. When reheating, aim to keep the shrimp crispy. Use an oven or air fryer. Preheat your oven to 350°F. Place the shrimp on a baking sheet. Heat for about 10 minutes. This keeps the texture just right. Avoid using a microwave, as it makes the shrimp wet. Cooked shrimp last in the fridge for 3 days. After that, their texture and taste change. For longer storage, freeze the shrimp. Wrap them tightly in plastic wrap and then in foil. They can last for up to 3 months in the freezer. Just remember to thaw them in the fridge before reheating. I love pairing Bang Bang Shrimp Tacos with fresh sides. Here are some great options: - Mexican rice – Fluffy and flavorful, it complements the tacos well. - Black beans – Rich in protein and fiber, they add a hearty touch. - Guacamole – Creamy and zesty, it contrasts nicely with the crispy shrimp. - Corn on the cob – Sweet and crunchy, it brings a fun flavor. - Chips with salsa – Perfect for a crunchy snack on the side. These sides enhance the meal and offer a great balance of textures. Yes, you can make the Bang Bang Sauce ahead of time. It stores well in the fridge. - Storage – Place it in an airtight container. - Flavor development – Letting it sit for a few hours enhances the taste. - Duration – It stays fresh for about 3-5 days in the fridge. This makes it easy to prepare for a busy week or a fun gathering! Absolutely! This recipe works great for meal prepping. Here are some tips: - Batch cook – Prepare a larger quantity of shrimp and sauce. - Storage – Use airtight containers to keep everything fresh. - Tortilla tips – Store tortillas separately to prevent sogginess. You can enjoy delicious meals throughout the week without much fuss! You've learned how to make Bang Bang Shrimp Tacos step by step. We covered the main ingredients, including shrimp, tortillas, and a tasty sauce. I shared tips for perfecting crispiness and customizing your tacos. Remember, cooking is fun, so feel free to experiment with different proteins and toppings. Keep your leftovers stored well and use them creatively. Enjoy every bite of your homemade tacos!

Bang Bang Shrimp Tacos

Delicious shrimp tacos with a spicy Bang Bang sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon of lemon juice)
  • 1 cup vegetable oil, for frying
  • 8 small corn tortillas
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha (adjust based on your heat preference)
  • 1 teaspoon fresh lime juice
  • to taste shredded cabbage
  • to taste sliced jalapeños
  • to taste chopped fresh cilantro
  • to taste lime wedges

Instructions
 

  • Make the Bang Bang Sauce: In a small mixing bowl, combine the mayonnaise, sweet chili sauce, sriracha, and lime juice. Stir well until all ingredients are blended smoothly. Taste the sauce and adjust the sriracha to reach your desired level of spiciness. Set the sauce aside for later use.
  • Prepare the Shrimp: In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper until evenly mixed. This will serve as the crispy coating for the shrimp.
  • Coat the Shrimp: Dip each shrimp into the buttermilk, allowing any excess to drip off. Next, coat the shrimp in the flour mixture, ensuring it is evenly covered. This step is crucial for a crunchy texture.
  • Heat the Oil: In a large skillet, pour in enough vegetable oil to create about a 1-inch depth. Heat the oil over medium-high heat until it shimmers and reaches approximately 350°F (you can test if it’s ready by dropping in a small pinch of the flour mixture; it should sizzle).
  • Fry the Shrimp: Carefully add the shrimp to the hot oil in batches, making sure not to overcrowd the skillet. Fry each batch for about 2-3 minutes per side, or until they turn a golden brown and become crispy. Once cooked, use a slotted spoon to transfer the shrimp to a paper towel-lined plate to absorb any excess oil.
  • Assemble the Tacos: Warm the corn tortillas on a skillet or in the microwave until they are pliable (about 10-15 seconds in the microwave should suffice). Place a few fried shrimp on each tortilla, drizzle generously with the Bang Bang sauce, and top with shredded cabbage, slices of jalapeños, and fresh cilantro as desired.
  • Serve: Arrange the tacos on a serving platter, adding a side of lime wedges for a burst of freshness that pairs perfectly with each bite. Enjoy your delicious creation!

Notes

For a fun and appealing presentation, serve the tacos on a large platter with toppings artfully arranged around them.
Keyword sauce, shrimp, spicy, tacos