Bang Bang Shrimp Tacos (Printable)
Golden crispy shrimp tossed in creamy spicy sauce, served in warm tortillas with fresh slaw and avocado for the perfect fusion of flavors.
# What You'll Need:
→ Shrimp Preparation
01 - 1 lb medium shrimp, peeled and deveined
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha
12 - 1 teaspoon honey
13 - 1 teaspoon rice vinegar
→ Slaw
14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon lime juice
18 - 1 tablespoon mayonnaise
19 - Salt and pepper to taste
→ Tacos & Garnishes
20 - 8 small flour or corn tortillas
21 - 1 avocado, sliced
22 - Lime wedges
23 - Additional fresh cilantro
# How-To Steps:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside for later use.
02 - Combine shredded cabbage, carrots, cilantro, lime juice, and mayonnaise in a medium bowl. Season with salt and pepper, toss thoroughly, and refrigerate until serving.
03 - Prepare three shallow bowls: first with cornstarch mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko breadcrumbs.
04 - Pat shrimp completely dry. Dredge each piece in the cornstarch mixture, dip into egg, then press firmly into panko to coat evenly.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Gently toss fried shrimp with half of the Bang Bang sauce in a large bowl, reserving remaining sauce for serving.
07 - Heat tortillas in a dry skillet for 30 seconds per side or microwave for 15-20 seconds until pliable.
08 - Place slaw on each warm tortilla, top with sauce-coated shrimp, add avocado slices, drizzle with reserved sauce, and garnish with fresh cilantro. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The crispy shrimp stays perfectly crunchy even after getting coated in that crazy good sauce
- You get that restaurant-quality bang bang flavor without needing any fancy equipment
- The slaw adds just the right crunch to balance the creamy, spicy shrimp
02 -
- Do not overcrowd the skillet when frying or the oil temperature will drop and you will end up with soggy shrimp
- The shrimp will continue cooking slightly after you remove them from the oil, so pull them when they are just golden
- That slaw needs at least 10 minutes in the fridge to soften slightly and absorb the dressing
03 -
- Line your platter with paper towels under the tortillas to prevent them from getting soggy as people build their tacos
- Keep the fried shrimp warm in a 200 degree oven while you finish the batch if you are cooking for a crowd