Bang Bang Shrimp Tacos Recipe

Introduction

Bang Bang Shrimp Tacos offer a delightful blend of crispy, spicy shrimp paired with creamy sauce and fresh toppings. These tacos are perfect for a quick weeknight dinner or a fun gathering with friends. The balance of heat and cool avocado makes every bite irresistible.

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, use crushed tortilla chips instead of panko breadcrumbs.
• Swap mayonnaise with Greek yogurt for a lighter bang bang sauce.
• Add fresh cilantro or chopped green onions as a garnish for added freshness.
• Try corn tortillas for a gluten-free option.

Storage

Store leftover fried shrimp and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in an oven or air fryer to maintain crispiness. Avoid microwaving as it can make the coating soggy. Assemble tacos fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bang bang sauce ahead of time?

Yes, you can prepare the sauce up to two days in advance and keep it refrigerated in an airtight container. Give it a good stir before serving.

What can I substitute if I don’t have buttermilk?

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

Bang Bang Shrimp Tacos Recipe

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★★★★★

4.9 from 74 reviews

These Bang Bang Shrimp Tacos combine crispy, spicy fried shrimp with a creamy, tangy sauce, all wrapped in soft flour tortillas with fresh cabbage and avocado slices. This flavorful and satisfying dish is perfect for a quick weeknight dinner or a casual gathering.

• Author: Amy
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 8 tacos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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. Marinate Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and infuse flavor.
2. Prepare Flour Mix: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the seasoned dredging flour.
3. Coat Shrimp – First Layer: Remove shrimp from buttermilk, allowing excess to drip off, then dredge each shrimp in the seasoned flour, shaking off extra flour.
4. Coat Shrimp – Second Layer: Dip the floured shrimp back into the buttermilk briefly, then coat thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
5. Fry Shrimp: Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, approximately 2-3 minutes per side. Transfer to paper towels to drain excess oil.
6. Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the amount of sriracha to control the heat level according to your preference.
7. Assemble Tacos: On each flour tortilla, place a generous handful of shredded cabbage. Top with fried shrimp, drizzle with the bang bang sauce, and add slices of avocado.
8. Serve: Serve the tacos immediately alongside lime wedges for squeezing fresh lime juice over the top to enhance the flavors.

Notes

• Adjust sriracha amount in the sauce to make it as mild or spicy as you like.
• For a lighter version, try baking or air frying the shrimp instead of frying.
• Use gluten-free flour and breadcrumbs to make the recipe gluten-free.
• Leftover bang bang sauce can be stored in the refrigerator for up to 3 days.
• Make sure oil is hot before frying shrimp to ensure crispiness and prevent sogginess.

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