These crispy Bang Bang Shrimp Tacos offer a vibrant fusion of textures and flavors that redefine a classic meal. By pairing crunchy, golden-fried shrimp with a zesty, sweet pineapple coleslaw and a creamy heat-packed sauce, you create a balanced dish perfect for any gathering. Follow this guide to achieve the ideal golden crust on your shrimp and perfectly crisp taco shells.
List of ingredients
- 1 package coleslaw mix
- 1 cup pineapple (thinly sliced)
- 1/4 cup apple cider vinegar
- 1 Tbsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 4 Tbsp garlic chili sauce
- 1 Tbsp Sriracha
- 1 tsp lime juice
- 2 1/2 Tbsp canola oil
- 1 lbs shrimp
- 2 cups flour
- 2 eggs (beaten)
- 12 corn tortillas
- Canola oil for frying
- Pico de gallo
- Guacamole
- Cilantro
- Lime wedges
step-by-step instructions
- Step: In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
- Step: In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
- Step: In a small round skillet over medium-high heat, add 1/2″ canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
- Step: In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
- Step: Remove to a paper towel lined plate to drain.
- Step: Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
- Step: To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.
Practical Preparation Strategies
Achieving the Perfect Fry
To ensure your shrimp remain crispy, always ensure your oil is hot enough before adding the seafood. A test piece of breading should sizzle instantly upon touching the oil. If the oil is not hot enough, the flour coating will soak up the fat and become greasy rather than crunchy.
Managing Moisture in the Slaw
Cabbage releases liquid over time when exposed to salt and sugar. To maintain the crunch of your pineapple coleslaw, combine the dressing ingredients just an hour before serving rather than the night before. This prevents the vegetables from becoming soggy while still allowing the pineapple to infuse the slaw with its distinct tropical brightness.
Customization and Recipe Tweaks
Adjusting the Heat Levels
The heat in this dish primarily comes from the garlic chili sauce and the Sriracha. If you are serving a crowd with varying spice tolerances, serve the spicy sauce on the side. You can also mellow the intensity by mixing an extra tablespoon of sour cream into the finished sauce to dilute the concentration of chili without losing the garlic complexity.
Texture Variations
If you prefer a lighter crunch, you can bake the shrimp on a parchment-lined tray at 400 degrees Fahrenheit for 12 to 15 minutes, flipping them halfway through. While this won’t replicate the classic deep-fried texture, it offers a cleaner mouthfeel. You can also lightly toast your corn tortillas in a dry pan if you want a softer shell that is more pliable for folding.
Serving and Presentation Ideas
Building a Taco Bar
Because these tacos require assembly at the moment of eating, they are an excellent candidate for a buffet-style taco bar. Place the hot shrimp in a warm serving dish, set the coleslaw and sauces in individual bowls with spoons, and lay out the tortillas in a stack. This allows each guest to control their ratios of sauce to shrimp and keeps the taco shells from getting soft prematurely.
Pairing with Refreshing Sides
The richness of the fried shrimp and the creamy sauce pairs beautifully with acidic, fresh side dishes. A simple salad of sliced cucumbers, red onions, and lime juice provides a cooling palate cleanser. Alternatively, serve with a side of steamed rice seasoned with toasted sesame seeds and fresh scallions to soak up any extra sauce left on the plate.
Storage and Freshness Guidelines
Handling Leftover Shrimp
It is highly recommended to eat the crispy shrimp immediately after frying for the best texture. If you have leftovers, store the shrimp and the coleslaw in separate airtight containers in the refrigerator. The shrimp can be kept for up to two days, while the slaw remains good for up to three days. Note that the shrimp will lose its crunch once refrigerated and reheated.
Refreshing the Sauce
The spicy sour cream sauce is very durable and can be stored in the refrigerator for up to seven days. Before using leftovers, give the sauce a quick stir, as the ingredients may separate slightly during cold storage. If the sauce has thickened too much, add a few drops of water or additional lime juice to restore the desired drizzling consistency.
Troubleshooting Common Issues
Preventing Breading from Falling Off
If your flour coating is sliding off the shrimp, ensure the shrimp are thoroughly dried with a paper towel before dipping them into the egg. Excess surface moisture prevents the egg wash from binding properly to the shrimp, which in turn causes the flour to detach during the frying process. Also, avoid overcrowding the pan, as this lowers the oil temperature and leads to uneven cooking.
Correcting Under-seasoned Slaw
If the coleslaw tastes flat, the acidity is likely too low. Pineapple varies in sweetness depending on its ripeness, so taste your mixture before chilling. If it feels dull, add a small squeeze of fresh lime juice or a tiny pinch of extra salt. The salt will react with the cabbage and draw out its natural juices, which helps distribute the seasoning throughout the slaw.
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Yes, you can substitute flour tortillas, but they will not fry to the same crispy texture as corn tortillas. If you use flour, you may prefer to toast them briefly in a dry pan until they are warm and slightly browned, resulting in a soft and pliable taco shell.
How do I know when the shrimp are fully cooked?
Shrimp cook very quickly; look for the flesh to turn opaque and pink in color. They should also curl into a loose “C” shape. If the shrimp tighten into a tight “O” shape, they are likely overcooked and will become rubbery, so remove them from the heat as soon as they reach that “C” stage.
Is there a way to make the taco shells less oily?
To reduce the oiliness of the fried tortillas, use a cooling rack set over a tray instead of just paper towels. The rack allows air to circulate underneath the shells, which prevents trapped steam from softening the crust while the excess oil drips away. Ensure the oil is properly heated; cooler oil is absorbed more readily into the tortilla, while properly hot oil creates a crisp barrier.
Can I add other vegetables to the coleslaw?
Absolutely, thinly sliced radishes or julienned bell peppers add great color and extra crunch to the slaw mix. These vegetables hold their structural integrity well when mixed with the dressing and provide a fresh, crisp contrast to the warm, fried shrimp. Always slice these additions very thinly to ensure they integrate well with the cabbage strips.
Print
Crispy Bang Bang Shrimp Tacos with Pineapple Coleslaw
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
Make this crunchy Bang Bang Shrimp Tacos recipe in just minutes! Full of heat, this recipe is ideal and even better when topped with a crispy Pineapple coleslaw and creamy guacamole!
Ingredients
- 1 package coleslaw mix
- 1 cup pineapple (thinly sliced)
- 1/4 cup apple cider vinegar
- 1 Tbsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sour cream
- 4 Tbsp garlic chili sauce
- 1 Tbsp Sriracha
- 1 tsp lime juice
- 2 1/2 Tbsp canola oil
- 1 lbs shrimp
- 2 cups flour
- 2 eggs (beaten)
- 12 corn tortillas
- Canola oil for frying
- Pico de gallo
- Guacamole
- Cilantro
- Lime wedges
Instructions
- Step: In a medium bowl, combine all ingredients for the coleslaw. Set aside in the refrigerator.
- Step: In a small bowl, whisk together ingredients for spicy sour cream. Set aside in the refrigerator.
- Step: In a small round skillet over medium-high heat, add 1/2″ canola oil. When the oil is hot, fry the corn tortillas until golden and crispy, approximately 1 to 2 minutes per side. Remove to a paper towel lined plate to drain.
- Step: In a separate skillet heat 2 1/2 Tbsp canola oil. Dredge shrimp in beaten egg and then flour. Add to pan and fry until golden brown, approximately 2 minutes per side.
- Step: Remove to a paper towel lined plate to drain.
- Step: Separate the spicy sour cream in half. Add shrimp to half the sauce, tossing to coat.
- Step: To assemble to tacos, top crispy tortillas with coleslaw, then shrimp. Top with pico de gallo, guacamole, and drizzle with remaining spicy sour cream. Finish with cilantro.
Notes
Bang Bang Shrimp are best enjoyed the day they are made. The slaw can be refrigerated for 2 to 3 days. The spicy sour cream is good in the refrigerator for up to 1 week. Allow shrimp to drain on paper towels until ready to serve. Customize with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Shrimp
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 525 kcal
- Sugar: 13 g
- Sodium: 1678 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 9 g
- Protein: 27 g
- Cholesterol: 255 mg