These shrimp tacos feature a perfect balance of crispy fried seafood and a creamy, spicy glaze. They are a restaurant-style favorite that brings a dynamic punch of flavor to any dinner table.
List of ingredients
- 1 lb large shrimp – peeled, deveined, and tails removed for easy eating.
- 1/2 cup buttermilk – used to tenderize the shrimp and help the coating adhere.
- 1/4 tsp salt – basic seasoning for flavor balance.
- 1/4 tsp black pepper – adds a subtle hint of spice.
- 1/4 tsp onion powder – enhances the savory profile of the marinade.
- 1/4 tsp garlic powder – provides a deep, aromatic base.
- 3/4 cup corn starch – essential for creating an extra-crispy exterior.
- Peanut oil or Canola oil – high-smoke point oils used for deep frying.
- 1/2 cup mayonnaise – the creamy base for the bang bang sauce.
- 3 Tbsp Thai sweet chili sauce – provides sweetness and a thick consistency.
- 3 tsp Sriracha hot sauce – adds the signature heat, adjustable to preference.
- 8 to 12 Small White Corn Tortillas (or Hard Taco Shells) – the vessel for the shrimp.
- 3 cups Purple or Green Cabbage – thinly sliced for a fresh, crunchy topping.
- 1 medium tomato – diced small for juicy contrast.
- 1/4 cup cilantro – coarsely chopped for a bright, herbal finish.
step-by-step instructions
- Prepare the sauce: In a small bowl, stir together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth. Set the sauce aside for later use.
- Marinate the shrimp: Combine the buttermilk, salt, pepper, onion powder, and garlic powder in a bowl. Pour this mixture over the peeled and deveined shrimp, stir to coat thoroughly, and let them sit while the oil heats.
- Coat the shrimp: Remove the shrimp from the marinade one at a time, letting the excess liquid drip off. Dip each piece into the cornstarch until fully coated, then tap off any excess powder and place on a platter.
- Heat the oil: Fill a dutch oven or deep pot with 1.5 inches of oil and heat it to 375ยฐF using a thermometer.
- Fry the shrimp: Fry the shrimp in three separate batches for 2.5 to 3 minutes each. Turn them halfway through until they are golden brown and cooked through.
- Drain and rest: Use a strainer to move the fried shrimp to a paper towel-lined plate. Let them rest for a few minutes to drain excess oil.
- Toss with sauce: Place the warm shrimp in a mixing bowl and drizzle half of the prepared sauce over them. Toss gently to coat and let them rest for 10 minutes to absorb the flavor.
- Prepare tortillas: Lightly toast corn tortillas on a griddle or skillet for 30 seconds per side. Alternatively, char them over a gas flame for a smoky taste.
- Assemble tacos: Place sliced cabbage and diced tomatoes into the tortillas. Add 2 to 3 shrimp per taco and drizzle with the remaining sauce.
- Final garnish: Finish the tacos with a sprinkle of fresh cilantro and a squeeze of fresh lime juice.
Mastering the Frying Process
Maintain Consistent Oil Temperature
Use a clip-on pot thermometer to keep the oil exactly at 375ยฐF. If the oil temperature drops too low, the cornstarch will absorb excess grease, making the shrimp soggy. If it gets too hot, the outside will burn before the shrimp is cooked inside.
Avoid Overcrowding the Pot
Fry the shrimp in small batches, typically three for this recipe. Adding too many shrimp at once causes the oil temperature to plummet rapidly. This prevents the immediate searing required for a crispy crust.
Proper Drainage for Maximum Crunch
Always use a strainer to lift the shrimp from the oil before placing them on paper towels. This removes the bulk of the oil instantly. Letting them rest for a few minutes ensures the crust sets before adding the sauce.
Ingredient Swaps and Alternatives
Cornstarch vs Wheat Flour
Cornstarch is used here because it creates a lighter, crispier, and more translucent shell than flour. Flour results in a denser, bread-like coating that softens more quickly once the sauce is applied. For the most authentic texture, stick with cornstarch.
Dairy-Free Buttermilk Substitute
To replace buttermilk, combine one cup of unsweetened soy or almond milk with one tablespoon of lemon juice or apple cider vinegar. Let the mixture sit for ten minutes until it curdles. This provides the necessary acidity to tenderize the shrimp.
Alternative Tortilla Options
While white corn tortillas are traditional, flour tortillas offer a softer bite and are less likely to crack. Hard taco shells provide a more substantial crunch if you prefer a tex-mex style experience. Always warm your tortillas regardless of the type used.
Adjusting the Heat Intensity
If the sauce is too spicy, add an extra tablespoon of Thai sweet chili sauce or a teaspoon of honey to mellow the Sriracha. For those who prefer more heat, increase the Sriracha or add a pinch of cayenne pepper to the cornstarch dredge.
Versatile Ways to Serve
Turning Tacos into Rice Bowls
Serve the saucy shrimp over a bed of steamed jasmine or basmati rice. Add the same cabbage, tomato, and cilantro toppings used for the tacos. This transforms the meal into a filling, one-bowl dinner.
Serving as a Party Appetizer
Skip the tortillas and serve the coated shrimp in a large bowl. Garnish with fresh chives and provide toothpicks for guests to easily grab individual pieces. This is an excellent option for cocktail parties or game days.
Pairing with Pasta
Toss the creamy, spicy shrimp with cooked linguine or spaghetti. Add a squeeze of lime juice and some sautรฉed garlic to the pasta to complement the sweetness of the sauce. This creates a fusion dish with an Asian-inspired flavor profile.
Preservation and Freshness
Refrigerating Leftover Shrimp
Store leftover cooked shrimp in an airtight container in the refrigerator for up to two days. Keep the remaining sauce in a separate sealed jar to prevent the shrimp from becoming overly saturated. Ensure the container is fully sealed to prevent odors from transferring.
Reheating for Maximum Texture
Avoid using a microwave to reheat the shrimp, as this makes the coating rubbery. Instead, use an oven or air fryer at 350ยฐF for 3 to 5 minutes. This helps restore the crispiness of the cornstarch crust.
Storing the Bang Bang Sauce
The sauce can be stored in a glass jar in the fridge for up to one week. Because it contains mayonnaise, it must be kept chilled at all times. Give the sauce a quick stir before using it again to re-emulsify the ingredients.
Efficiency and Planning
Prepping the Cabbage Slaw
Thinly slice the cabbage several hours in advance and store it in a bowl with a splash of lime juice. This softens the cabbage slightly while keeping it crisp. It saves significant assembly time during the final stages of cooking.
Mixing the Sauce in Advance
The Bang Bang sauce can be made a day ahead of time. Chilling the sauce allows the flavors of the Sriracha and sweet chili sauce to meld together. Store it in a squeeze bottle for easier application over the finished tacos.
Pre-marinating the Shrimp
You can marinate the shrimp in the buttermilk mixture for up to two hours before frying. Do not marinate them overnight, as the acidity in the buttermilk can break down the shrimp proteins too much. This can lead to a mushy texture after frying.
Solving Common Cooking Issues
Dealing with Soggy Coating
Sogginess usually occurs if the shrimp were not drained properly or if the oil was too cold. Ensure the shrimp are patted dry before dredging and that the oil is at 375ยฐF. Always add the sauce to warm shrimp just before serving.
Balancing an Overly Spicy Sauce
If the sauce tastes too sharp or spicy, whisk in a small amount of extra mayonnaise. The fat in the mayo neutralizes the capsaicin in the Sriracha. A small squeeze of lime juice can also cut through the heat with brightness.
Preventing Tortilla Breakage
Corn tortillas can crack if they are cold or undercooked. Always heat them on a skillet or open flame until they are pliable and slightly charred. This softens the starch and makes them easy to fold without splitting.
Detailed Recipe FAQ
Can I air fry these shrimp?
Yes, you can air fry them by spraying the cornstarch-coated shrimp generously with oil. Cook them at 400ยฐF for about 8 to 10 minutes, shaking the basket halfway through. Note that the texture will be slightly different than deep-frying.
How long do the cooked shrimp last?
Cooked shrimp generally stay safe to eat for 3 to 4 days when stored in a refrigerator at 40ยฐF or below. Always check for a fresh smell and firm texture before consuming leftovers.
Can I use frozen shrimp?
Absolutely, but you must thaw them completely in the refrigerator or under cold running water first. Pat them very dry with paper towels before adding the buttermilk marinade to ensure the coating sticks properly.
Print
Crispy Bang Bang Shrimp Tacos
- Total Time: 45 minutes
- Yield: 8 tacos 1x
- Diet: Gluten Free
Description
Bang Bang Shrimp are crispy, creamy, sweet, and spicy. They are so satisfying served as Bang Bang Shrimp Tacos drizzled with that famous sauce.
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce
- 8 to 12 small white corn tortillas or hard taco shells
- 3 cups purple or green cabbage, thinly sliced
- 1 medium tomato, diced
- 1/4 cup cilantro, coarsely chopped
Instructions
- Sauce: Stir together mayonnaise, Thai sweet chili sauce, and Sriracha; set aside.
- Marinate: Combine buttermilk, salt, pepper, onion powder, and garlic powder; pour over shrimp and stir to coat.
- Dredge: Remove shrimp from marinade, dip in cornstarch until fully coated, and tap off excess.
- Heat: Heat 1 1/2 inches of oil in a pot to 375หF.
- Fry: Fry shrimp in 3 batches for 2 1/2 to 3 minutes until golden brown and crispy.
- Drain: Transfer shrimp to a paper towel-lined plate.
- Coat: Transfer warm shrimp to a bowl, drizzle with half the sauce, toss, and let rest for 10 minutes.
- Tortillas: Lightly toast corn tortillas on a griddle or skillet for 30 seconds per side.
- Assemble: Add sliced cabbage and diced tomato to tortillas, top with 2-3 shrimp per taco, and drizzle with remaining sauce.
- Finish: Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.
Notes
Use a clip-on pot thermometer to keep the temperature of the oil steady at 375หF to prevent shrimp from absorbing too much oil or burning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 taco
- Calories: 362 kcal
- Sugar: 6 g
- Sodium: 744 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 150 mg