Bang Bang Shrimp Tacos Recipe

Introduction

These Bang Bang Shrimp Tacos bring a perfect balance of crispy, spicy shrimp and fresh toppings wrapped in soft tortillas. With a creamy, tangy sauce and a touch of heat, they make a vibrant and satisfying meal for any day of the week.

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, try adding sliced radishes or pickled jalapeños on top of the tacos.
• You can substitute the shrimp with crispy tofu for a vegetarian option.
• Adjust the sriracha amount in the sauce to make it milder or spicier according to your taste.

Storage

Store leftover shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or oven to maintain crispness. Assemble tacos fresh before serving to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just thaw completely and pat dry before soaking in buttermilk to ensure the coating sticks properly.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using as a substitute.

Bang Bang Shrimp Tacos Recipe

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★★★★★

4.8 from 90 reviews

These Bang Bang Shrimp Tacos feature crispy, perfectly seasoned shrimp coated in a crunchy panko crust and tossed in a spicy, creamy bang bang sauce. Served on soft flour tortillas with shredded cabbage and creamy avocado slices, these tacos deliver a delightful crunch and a kick of heat, making them an irresistible main course perfect for any taco night or casual dinner.

• Author: Nethan
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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

1. Soak the Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and add flavor.
2. Prepare the Flour Mixture: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a seasoned coating.
3. Dredge the Shrimp: Remove the shrimp from the buttermilk, letting excess drip off. Coat each shrimp in the seasoned flour mixture, shaking off any excess flour.
4. Apply the Panko Crust: Dip the floured shrimp back into the buttermilk briefly, then press gently into the panko breadcrumbs until fully coated.
5. Fry the Shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches, cooking for 2-3 minutes per side until golden brown and cooked through. Drain cooked shrimp on paper towels to remove excess oil.
6. Make the Bang Bang Sauce: Whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Adjust the sriracha amount to control spice level.
7. Assemble the Tacos: Lay a handful of shredded cabbage on each tortilla, top with several fried shrimp, drizzle generously with bang bang sauce, and add avocado slices.
8. Serve: Serve with lime wedges on the side for squeezing over the tacos just before eating.

Notes

• For extra crunch, add sliced radishes or pickled jalapeños on top of the tacos.
• Substitute shrimp with crispy tofu for a vegetarian alternative.

Keywords: Bang Bang Shrimp, Shrimp Tacos, Crispy Shrimp, Spicy Shrimp Tacos, Mexican Tacos, Fried Shrimp Recipe, Easy Taco Recipe