Bang Bang Shrimp Tacos

This hearty Bang Bang Shrimp Tacos recipe brings restaurant-quality flavor right to your dinner table. The perfect balance of crispy shrimp and creamy spicy sauce creates an irresistible combination that transforms taco night into something extraordinary.

I first made these tacos for my family when we were craving our favorite restaurant version but couldn't go out. The look on their faces when they took their first bite told me everything I needed to know. Now it's requested at least twice a month in our house.

Ingredients

• Large shrimp: Peeled and deveined. Look for fresh wild-caught when possible for the best flavor and texture.
• Buttermilk: Tenderizes the shrimp and helps the coating adhere perfectly.
• All purpose flour: Creates the base layer of the crispy coating.
• Panko breadcrumbs: Provide that signature extra crunch. Worth spending a bit more for authentic Japanese panko.
• Paprika: Adds warmth and color to the coating.
• Garlic powder: Infuses the coating with savory notes without burning like fresh garlic might.
• Mayonnaise: Forms the creamy base of the bang bang sauce. Choose full-fat for the richest flavor.
• Sweet chili sauce: Brings the perfect balance of sweetness and mild heat.
• Sriracha: Adds the signature spicy kick. Adjust according to your heat preference.
• Flour or corn tortillas: Corn offers more authentic flavor while flour provides durability.
• Shredded cabbage: Adds essential crunch and freshness to balance the rich shrimp.
• Fresh cilantro: Brightens everything with its distinctive herbal notes.
• Lime wedges: Provide the crucial acidic element that makes all the flavors pop.

Step-by-Step Instructions

Buttermilk Soak:

Place peeled and deveined shrimp in a bowl with buttermilk for 10 to 15 minutes. This step is crucial as the slight acidity in the buttermilk tenderizes the shrimp while the thickness helps the coating adhere properly. Make sure all shrimp are fully submerged for even flavor.

Prepare Coating Stations:

Combine flour with paprika garlic powder salt and pepper in one shallow dish. The seasonings in this mixture form the first layer of flavor that penetrates the shrimp. Place panko breadcrumbs in a separate dish making sure to break up any large clumps for even coating.

Triple Coating Technique:

Remove each shrimp from buttermilk allowing excess to drip off. Dredge thoroughly in seasoned flour ensuring complete coverage. Quickly dip back into buttermilk then press firmly into panko ensuring breadcrumbs adhere to all surfaces. This triple coating creates the perfect texture.

Frying for Perfection:

Heat vegetable oil to 350°F in a large skillet. The oil temperature is critical. Too hot and the coating burns before shrimp cooks. Too cool and the coating absorbs oil becoming soggy. Fry in small batches about 2 minutes per side until coating is golden brown and shrimp turns pink and opaque.

Create Bang Bang Sauce:

Whisk mayonnaise sweet chili sauce and sriracha in a bowl until completely smooth. The sauce should have a pale orange hue with visible specks of chili. Let it sit for 5 minutes before using to allow flavors to meld together.

Warm Tortillas:

Heat tortillas in a dry skillet for 30 seconds per side until soft and pliable with light brown spots. This quick step prevents tearing and enhances the corn flavor if using corn tortillas. Keep warm under a clean kitchen towel.

Taco Assembly:

Place a generous amount of cabbage on each warmed tortilla. Arrange 3 to 4 crispy shrimp on top depending on size. Drizzle liberally with bang bang sauce allowing it to coat both shrimp and cabbage. The contrast between crisp vegetables cool sauce and warm shrimp creates the perfect bite.

Final Touches:

Sprinkle fresh cilantro leaves over each assembled taco. Serve immediately with lime wedges on the side for squeezing over right before eating. The acid from the lime cuts through the richness and makes all the flavors pop.

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You Must Know

These tacos pack significant protein with minimal effort

The triple coating technique ensures perfect crispiness every time

Can be made gluten free by substituting rice flour and gluten free panko

The sauce works wonderfully as a dip for other foods like fries or vegetables

The sweet chili sauce is truly the secret ingredient in this recipe. I discovered its magic while traveling in Thailand where it accompanies so many street foods. Its balance of sweetness and gentle heat creates dimension that plain hot sauce simply cannot match. Now I keep a bottle permanently stocked in my refrigerator.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, you can use frozen shrimp, but be sure to fully thaw and pat them dry before soaking them in buttermilk.

→ What type of tortillas work best?

Both flour and corn tortillas work well. Choose based on your preference, but ensure they are warmed for better texture and pliability.

→ How can I make the dish less spicy?

Use less sriracha or omit it altogether. You can also replace it with a mild chili sauce for less heat.

→ Is there a substitute for buttermilk?

Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.

→ Can I bake the shrimp instead of frying?

Yes, you can bake the shrimp at 400°F (200°C) for about 10-12 minutes, flipping halfway through. Spray lightly with oil for added crispiness.

→ What toppings can I add besides cabbage?

You can add sliced avocado, pickled onions, radish, or even mango salsa for added flavor and texture.