Zesty Bang Bang Shrimp Tacos

These delicious Bang Bang Shrimp Tacos bring that amazing restaurant taste straight to your home kitchen. The combo of crunchy shrimp with spicy creamy sauce makes for an unbeatable pairing that'll turn your regular taco night into something special.

I whipped these tacos up when my family was hungry for our favorite restaurant version but couldn't get out of the house. Their reaction after the first bite told me everything. Now they beg me to make them at least twice every month.

Ingredients

• Large shrimp: Peeled and deveined. Try to get fresh wild-caught ones if you can for better taste and feel.
• Buttermilk: Makes the shrimp softer and helps the breading stick better.
• All purpose flour: Forms the first part of the crunchy coating.
• Panko breadcrumbs: Gives that amazing extra crunch. It's worth buying the good Japanese kind.
• Paprika: Brings a nice color and gentle warmth to the coating.
• Garlic powder: Adds tasty flavor without burning like fresh garlic might do.
• Mayonnaise: Makes the creamy base for the bang bang sauce. Go with full-fat for best flavor.
• Sweet chili sauce: Gives you that perfect mix of sweet with a touch of heat.
• Sriracha: Brings the spicy kick. Add more or less depending on how hot you want it.
• Flour or corn tortillas: Corn gives more traditional taste while flour holds together better.
• Shredded cabbage: Adds that needed crunch and freshness against the rich shrimp.
• Fresh cilantro: Makes everything taste brighter with its unique herb flavor.
• Lime wedges: Gives that zingy acid that makes all the flavors stand out.

Step-by-Step Instructions

Buttermilk Soak:

Put your clean shrimp in a bowl with buttermilk for 10-15 minutes. This really matters because buttermilk's slight tang makes the shrimp tender while its thickness helps the coating stick. Make sure all your shrimp are covered completely.

Prepare Coating Stations:

Mix flour with paprika garlic powder salt and pepper in a flat dish. These seasonings create your first flavor layer that soaks into the shrimp. Put panko in another dish breaking up any big chunks so it coats evenly.

Triple Coating Technique:

Take each shrimp from the buttermilk letting extra drip off. Roll it fully in the seasoned flour. Dip it quickly back in buttermilk then press firmly into the panko making sure crumbs stick everywhere. This three-layer approach makes the texture just right.

Frying for Perfection:

Heat up vegetable oil to 350°F in a big skillet. Getting the oil temp right is super important. Too hot and the outside burns before the inside cooks. Too cold and everything gets oily and soggy. Cook in small batches about 2 minutes each side until golden outside and pink inside.

Create Bang Bang Sauce:

Mix mayonnaise sweet chili sauce and sriracha in a bowl until totally smooth. Your sauce should look light orange with tiny chili bits visible. Let it sit 5 minutes before using so the flavors can blend together.

Warm Tortillas:

Heat your tortillas in a dry pan for 30 seconds each side until they're soft and bendy with some light brown spots. This quick step stops them from tearing and makes corn tortillas taste even better. Keep them warm under a clean towel.

Taco Assembly:

Put plenty of cabbage on each warm tortilla. Add 3-4 crispy shrimp on top depending on their size. Pour bang bang sauce all over so it covers both the shrimp and cabbage. The mix of crunchy veggies cool sauce and warm shrimp makes every bite amazing.

Final Touches:

Sprinkle fresh cilantro over each ready taco. Serve right away with lime wedges on the side for squeezing just before eating. The lime juice cuts through the richness and makes all the flavors pop.

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You Must Know

These tacos have lots of protein but don't take much work

The three-layer coating trick guarantees crunchiness every time

You can make them gluten free by using rice flour and gluten free panko

The tasty sauce works great for dipping other things like fries or veggies

Sweet chili sauce is the real game-changer in this dish. I found out how amazing it is during my travels in Thailand where locals use it with tons of street foods. It's got this unique mix of sweetness with gentle heat that regular hot sauce just can't match. I always keep a bottle in my fridge now.

Common Recipe Questions

→ Can I use frozen shrimp?

You can definitely use frozen shrimp, just make sure you thaw them completely and dry them with paper towels before you soak them in buttermilk.

→ What type of tortillas work best?

You can't go wrong with either flour or corn tortillas. Pick what you like best, but remember to warm them up so they're soft and easy to fold.

→ How can I make the dish less spicy?

Cut back on the sriracha or skip it completely. You might also swap it for a gentle chili sauce if you want less heat.

→ Is there a substitute for buttermilk?

You can mix regular milk with a spoonful of vinegar or lemon juice as a quick stand-in for buttermilk.

→ Can I bake the shrimp instead of frying?

You can pop the shrimp in a 400°F oven for about 10-12 minutes, turning them once halfway. A light spray of oil will help them get crispy.

→ What toppings can I add besides cabbage?

Try adding chunks of avocado, pink pickled onions, thin slices of radish, or even a sweet mango salsa to pump up the flavors and textures.