I can’t wait to share this recipe for Bang Bang Shrimp Tacos with you! They are crispy, savory, and packed with flavor. The spicy bang bang sauce makes them irresistible. Whether for a casual dinner or a special gathering, these tacos will impress everyone.
Growing up, my family would have taco nights, and my dad James would always add a special twist to his recipes. I remember how excited my sister Jennifer and I would get when he made shrimp tacos. It still makes my heart warm thinking about those memorable meals.
Your Ingredients List
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
My Go-To Equipment
- Large mixing bowls
- Skillet for frying
- Whisk for mixing sauces
- Tongs for flipping shrimp
- Paper towels for draining
The Simple Steps to Follow
- Soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk and let the excess drip off.
- Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat.
- Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- Drain the shrimp on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust to your heat preference.
- To assemble the tacos, place shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side.
Healthy Twists on a Classic
Feel free to experiment with healthier alternatives. You can use whole wheat tortillas instead of flour tortillas. For a lighter option, you can bake the shrimp instead of frying them. Just spray them with some cooking oil and bake until crispy.
Serving Suggestions From My Table
These tacos are delightful when served with a side of fresh salsa, guacamole, or even a simple corn salad. You can also pair them with a refreshing drink, like iced tea or a light beer, for a perfect meal.
Getting It Just Right
For the crispiest shrimp, ensure your oil is hot before adding the shrimp. This keeps them from getting soggy! If you have leftovers, remember to eat them soon, as the shrimp is best enjoyed fresh.
How to Store Leftovers
Store any leftover fried shrimp in an airtight container in the fridge for up to two days. To reheat, place them in a hot oven for a few minutes to regain their crispiness. Avoid microwaving, as they can become rubbery quickly.
Enjoy Every Moment
Food brings people together, and these Bang Bang Shrimp Tacos are no exception. I love sharing them with friends and family, creating delicious memories with every bite.
A Few Common Questions
What can I use instead of shrimp in Bang Bang Tacos?
You can substitute shrimp with chicken or tofu for a different twist. Both options will work well with the bang bang sauce.
Can I make Bang Bang Shrimp ahead of time?
You can prepare the shrimp in advance and store them in the fridge, but for best results, fry them just before serving to keep them crispy.
How spicy are these Bang Bang Shrimp Tacos?
The spice level can vary based on the amount of sriracha you add to the sauce. I recommend starting with a smaller amount and adjusting to your taste for the perfect balance!
Print
Bang Bang Shrimp Tacos
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
Crispy, savory, and packed with flavor, these Bang Bang Shrimp Tacos are irresistible and perfect for any gathering.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Soak the shrimp in buttermilk for at least 30 minutes in the refrigerator.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk and let the excess drip off.
- Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat.
- Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- Drain the shrimp on paper towels.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha. Adjust to your heat preference.
- To assemble the tacos, place shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side.
Notes
For a lighter option, bake the shrimp instead of frying them. Store leftovers in an airtight container for up to two days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 180mg
Keywords: Bang Bang Shrimp, Tacos, Seafood Tacos, Spicy Tacos, Easy Dinner