Throw away the takeout menu and enjoy making these bang bang shrimp tacos at home! Crispy fried shrimp are tossed in a creamy sweet and spicy sauce and then piled into corn tortillas and topped with crunchy cabbage. Dinner is ready in under 30 minutes!
1poundlarge shrimp, peeled and deveined, tails removed
Canola oil, or peanut oil, for frying
¾cupcornstarch
Tacos
8-12smallwhite corn tortillas, or hard shell tacos
3cupsshredded cabbage
¼ cupchopped cilantro
2green onions, sliced
Lime juice
Thinly sliced jalapenos, optional
Instructions
Bang Bang Sauce
In a bowl, stir together the mayonnaise, chili sauce, and Sriracha until smooth.
Fried Shrimp
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add the shrimp and stir to coat.
In a heavy-bottomed pan, add 2 to 3 inches of oil. Heat over medium heat until temperature reaches 375°F on a digital thermometer.
In a shallow bowl, add the cornstarch. Using tongs, remove 1 shrimp from the buttermilk marinade, letting any excess drip off, and coat each side in cornstarch.
Add the shrimp in batches to the oil and fry 1 to 2 minutes per side, until cooked through and light brown. Transfer to a paper towel-lined plate. Return oil temperature to 375°F and repeat with remaining shrimp.
Place in a serving bowl and add sauce. Toss to coat. Serve warm.
Tacos
On a griddle or skillet over medium heat, lightly toast tortillas 30 seconds per side.
Fill each tortilla with shredded cabbage and 2 to 3 shrimp. Drizzle with extra sauce, if desired. Top with cilantro, green onions, lime juice, and jalapenos, if using.
Notes
Frying the shrimp: Keep the oil temperature at 375˚F with a digital thermometer (one that clips to the pot is helpful). Be sure to bring the oil back to temperature before frying a new batch.Bang bang sauce: To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup. For extra spice, add some cayenne or hot sauce. To make it a little tart, and a dash of lemon juice.Extra taco toppings:
Diced tomatoes
Sliced radishes
Cole slaw
Chopped avocado
Storage: Store shrimp in an airtight container in the refrigerator up to 3 days. Reheat them on a baking sheet in the oven set at 350°F. Tacos are best eaten the first day.