Short introduction
Bang Bang Shrimp Tacos are a delicious twist on the popular shrimp dish. Combining crispy shrimp with zesty sauce in a soft tortilla, these tacos are perfect for a quick weeknight dinner or a fun gathering. They are both satisfying and flavorful, making them a must-try for any seafood lover!
Why you’ll love it
These tacos are not only tasty but also incredibly easy to make. With crispy fried shrimp that are coated in a delightful sauce, you can enjoy a satisfying meal in under an hour. The balance of creamy, spicy, and tangy flavors will excite your taste buds. Plus, they’re customizable—feel free to add your favorite toppings or adjust the spice level to suit your preferences!
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
Substitutions & key variations
- Shrimp: You can use chicken or tofu if you prefer a different protein.
- Buttermilk: If you don’t have buttermilk, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes.
- Spices: Feel free to adjust the amount of cayenne pepper for more or less heat.
- Tortillas: Corn tortillas can be used for a gluten-free option.
- Toppings: Add your favorite toppings like cilantro, diced tomatoes, or pickled red onions for extra flavor.
Step-by-step
Step 1: Soak the shrimp
In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator. This will help tenderize and flavor the shrimp.
Step 2: Prepare the coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 3: Dredge the shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
Step 4: Coat with panko
Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Step 5: Fry the 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.
Step 6: Make the sauce
In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
Step 7: Assemble the 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. Serve with lime wedges on the side for squeezing over the tacos.
Success tips
- Temperature: Ensure the oil is hot enough before frying. You can test it by dropping a small piece of bread into the oil; it should bubble and brown in about 60 seconds.
- Texture: Don’t crowd the pan while frying. Cook in batches to keep the shrimp crispy.
- Common mistakes: Overcooking the shrimp can make them tough. Fry them just until golden brown and cooked through.
How to serve
Bang Bang shrimp tacos are best served fresh. Pair them with lime wedges for an added zing. You can also serve them with a side of rice or a simple salad to make it a complete meal.
Storage & reheating
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving to keep them crispy.
Frequently Asked Questions
Can I make these tacos in advance?
You can prepare the shrimp and sauce ahead of time, but it’s best to fry the shrimp right before serving to maintain their crispiness.
Can I use a different type of breading?
Yes! If you are looking for a gluten-free option, you can substitute regular flour and panko with gluten-free versions.
What can I serve with these tacos?
These tacos pair wonderfully with a fresh salad, cilantro-lime rice, or some chips and salsa for a complete meal.
Nutrition notes / equivalents
Bang Bang Shrimp Tacos are a source of protein from shrimp, and provide healthy fats from avocado. Each taco can be customized to fit various dietary preferences and nutrition needs.
Conclusion
Bang Bang Shrimp Tacos are not only easy to make but also packed with flavor, making them a crowd favorite. Whether you’re hosting a party or enjoying a casual dinner at home, these tacos will surely impress!
Don’t wait—gather your ingredients and make this delicious dish today!
Links to related recipes
Bang Bang Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk Can be substituted with milk mixed with vinegar or lemon juice.
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper Adjust for more or less heat.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup panko breadcrumbs
For the Sauce
- ½ cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha Adjust to taste.
For Assembly
- 8 small flour tortillas Corn tortillas can be used for gluten-free.
- 2 cups shredded cabbage
- 1 whole avocado, sliced
- Lime wedges, for serving For added zing.
Instructions
Preparation
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Cooking
- 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.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
Assembly
- 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.
- Serve with lime wedges on the side for squeezing over the tacos.