Bang Bang Shrimp Tacos Recipe

Introduction

Bang Bang Shrimp Tacos combine crispy, spicy shrimp with a creamy, tangy sauce and fresh toppings. This flavorful dish is perfect for a quick weeknight dinner or casual entertaining. The tender shrimp soaked in buttermilk and coated in a crunchy panko crust offer irresistible texture and taste.

Ingredients

• 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
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 8 small flour tortillas
• 2 cups shredded cabbage
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. Step 1: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
2. Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Step 3: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
4. Step 4: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
5. Step 5: Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
6. Step 6: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
7. Step 7: To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
8. Step 8: Serve with lime wedges on the side for squeezing over the tacos.

Tips & Variations

• For extra crunch, toast the panko breadcrumbs lightly before coating the shrimp.
• Substitute Greek yogurt for mayonnaise in the sauce for a lighter option.
• Use corn tortillas instead of flour for a gluten-free alternative.
• Add fresh cilantro or pickled jalapeños for an extra burst of flavor.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet to maintain crispiness. Assemble tacos just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Be sure to thaw completely and pat dry before soaking in buttermilk to ensure the coating sticks properly.

How spicy is the bang bang sauce?

The sauce has a mild to moderate heat level thanks to the sriracha and sweet chili sauce. You can adjust the amount of sriracha to make it hotter or milder according to your taste.

Bang Bang Shrimp Tacos Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

These Bang Bang Shrimp Tacos feature crispy fried shrimp coated in a spicy and sweet sauce, served on soft tortillas with fresh cabbage and creamy avocado. The shrimp are tenderized in buttermilk and breaded with seasoned flour and panko breadcrumbs before frying to golden perfection, making these tacos a deliciously crunchy and flavorful meal perfect for any occasion.

• Author: Dana
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

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Shrimp and Breading

• 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

1. Soak Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
2. Prepare Seasoned Flour: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Dredge Shrimp in Flour: Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
4. Coat with Panko: Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
5. Fry Shrimp: Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
6. Make Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
7. Assemble Tacos: To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
8. Serve: Serve with lime wedges on the side for squeezing over the tacos.

Notes

• If you prefer a lighter version, try baking the shrimp instead of frying, though it will not be as crispy.
• Adjust the amount of sriracha in the bang bang sauce to control the spice level.
• For gluten-free tacos, substitute the flour tortillas and all-purpose flour with gluten-free alternatives.
• The buttermilk soak helps keep shrimp tender and juicy during frying.
• Use oil with a high smoke point such as canola or vegetable oil for frying.

Keywords: Bang Bang Shrimp Tacos, Fried Shrimp Tacos, Spicy Shrimp Tacos, Creamy Shrimp Tacos, Easy Shrimp Tacos