Description
Crispy golden shrimp tossed in a creamy, spicy bang bang sauce and tucked into warm tortillas with fresh, crunchy toppings. These tacos deliver the perfect balance of heat, richness, and texture for an irresistible meal.
Ingredients
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon sriracha sauce (optional)
- 1 1/2 pounds extra-large shrimp (26–30 count), peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil (for frying)
- 10 taco-sized flour tortillas, warmed
- 8 ounces shredded cabbage (about 3 cups)
- 1/2 cup thinly sliced radishes
- 1 to 2 jalapeño peppers, thinly sliced
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
- In a bowl, whisk together mayonnaise, chili garlic sauce, and sriracha until smooth. Refrigerate until ready to use.
- Place shrimp in a bowl and pour buttermilk over them. Marinate for 20 minutes at room temperature.
- In another bowl, combine flour, cornstarch, salt, and black pepper.
- Remove shrimp from buttermilk, let excess drip off, then coat in flour mixture. Place on a wire rack and let rest while oil heats.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry shrimp in batches (7–8 at a time) for 4–4 1/2 minutes until golden and crisp. Drain on a rack or paper towels. Keep warm in a 200°F oven.
- Toss fried shrimp with 1 cup of bang bang sauce until evenly coated.
- Assemble tacos by adding cabbage to each tortilla, topping with sauced shrimp, and garnishing with radishes, jalapeños, green onions, cilantro, and lime juice.
- Serve immediately.
Notes
- For a lighter option, bake at 425°F for 12–15 minutes or air fry at 400°F for 8–10 minutes.
- Use corn tortillas or lettuce wraps for variation.
- Store shrimp and sauce separately up to 3 days.
- Avoid microwaving to maintain crispiness.
- Add cayenne to flour mixture for extra heat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 7 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 190 mg
