Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ Bang Bang Shrimp
01 -
1 lb large shrimp, peeled and deveined, tails removed
02 -
1/2 cup buttermilk
03 -
1/4 tsp salt
04 -
1/4 tsp black pepper
05 -
1/4 tsp onion powder
06 -
1/4 tsp garlic powder
07 -
3/4 cup corn starch
08 -
Peanut oil or Canola oil for frying shrimp
→ Sauce Ingredients
09 -
1/2 cup mayonnaise
10 -
3 Tbsp Thai sweet chili sauce
11 -
3 tsp Sriracha hot sauce, or to taste
→ Taco Toppings
12 -
8 to 12 small white corn tortillas, or hard taco shells
13 -
3 cups purple or green cabbage, thinly sliced
14 -
1 medium tomato, diced
15 -
1/4 cup cilantro, coarsely chopped
# Instructions:
01 -
In a small bowl, stir together mayonnaise, Thai sweet chili sauce, and Sriracha hot sauce. Set aside.
02 -
Combine buttermilk, salt, pepper, onion powder, and garlic powder in a bowl. Add shrimp, stir to coat, and set aside while preheating your oil.
03 -
Remove shrimp from the marinade one at a time, letting excess marinade drip off. Coat both sides of shrimp in cornstarch, shake off excess, and arrange on a platter.
04 -
Heat 1 1/2 inches of oil in a dutch oven or pot to 375˚F. Fry shrimp in three batches for 2 1/2 to 3 minutes, turning halfway, until golden and crispy. Remove with a strainer and place on paper towel-lined plate.
05 -
Place fried shrimp in a bowl, drizzle with half of the prepared sauce, and toss gently to coat. Let rest for 10 minutes to absorb the sauce.
06 -
Lightly toast the tortillas on a griddle or skillet for 30 seconds per side, or over a gas flame for charring.
07 -
Add sliced cabbage, diced tomato, and cilantro to the tortillas, top with 2-3 shrimp, and drizzle with remaining sauce. Sprinkle with fresh cilantro and squeeze lime juice over each taco before serving.
# Notes:
01 -
The nutrition label is an estimate as it's difficult to determine exact oil absorption during frying.