Description
Bang Bang Shrimp Tacos feature crispy, buttermilk-marinated shrimp fried to golden perfection and tossed in a creamy, spicy bang bang sauce. Served on warm flour tortillas layered with shredded cabbage and topped with fresh radishes, jalapeños, green onions, and cilantro, these tacos deliver a delightful mix of crunchy textures and bold flavors ideal for a quick and satisfying meal.
Ingredients
Scale
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp
- 1 1/2 pounds extra-large (26–30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil for frying
For Serving
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a low-carb option)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together the mayonnaise, chili garlic sauce, and optional Sriracha until smooth and well blended. Refrigerate the sauce for up to two days until needed.
- Marinate the shrimp: Place the peeled and deveined shrimp into a separate bowl and pour the buttermilk over them. Let the shrimp soak for 20 minutes to tenderize and infuse flavor.
- Prepare your breading station: In a medium bowl, combine the flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on a sheet pan to place the breaded shrimp before frying. Also prepare a draining station by lining another sheet pan with a thick layer of paper towels or use a second cooling rack over a sheet pan for oil drip. Preheat the oven to 200°F to keep cooked shrimp warm.
- Bread the shrimp: Drain the shrimp from the buttermilk, then toss them in batches into the flour mixture, coating thoroughly. Shake off excess flour and spread the shrimp on the cooling rack to let the coating dry slightly while you heat the oil.
- Heat the oil: In a wide, deep pot or Dutch oven, pour in the vegetable oil and attach a thermometer. Heat the oil over medium-high heat until it reaches 350°F, which usually takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After about one minute, use a slotted spoon to stir and separate the shrimp to prevent sticking. Fry the shrimp for 4 to 4 1/2 minutes until they turn golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove cooked shrimp with a slotted spoon and transfer to the draining rack set over the sheet pan. Place the cooked shrimp in the 200°F oven to keep warm. Repeat frying remaining shrimp in batches, allowing the oil to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, transfer them to a large bowl and toss with 1 cup of the prepared bang bang sauce until evenly coated. Reserve the remaining sauce for drizzling on the tacos.
- Assemble the tacos: Warm the tortillas and layer each with a handful of shredded cabbage. Top with the sauced shrimp, then drizzle additional bang bang sauce if desired. Garnish with thinly sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend and check that chili garlic sauce is gluten-free.
- To reduce spiciness, omit jalapeños and use less chili garlic sauce.
- Use Bibb lettuce leaves instead of tortillas for a low-carb alternative.
- Do not overcrowd the frying oil to maintain temperature and crispiness.
- Prepare the bang bang sauce up to two days ahead to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 195 mg
Keywords: Bang bang shrimp, shrimp tacos, fried shrimp tacos, spicy shrimp tacos, Tex-Mex seafood tacos, crispy shrimp recipe
