Recipe: Bang Bang Shrimp Tacos

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Anton has been in a crazy mood for seafood. Shrimp especially. So when he brought home 1 1/2 lbs. of it, I found an awesome recipe for Bang Bang Shrimp Tacos. 

I’m actually incredibly surprised that this will be the first taco recipe I’m sharing with you all because I am a taco ADDICT. I will find anything and make it into a taco. But, I’ve never made these before and they did not disappoint.

Anton is a tough food critic but will eat anything that I make and he was blown away by these. Needless to say, I think I need to get a fryer or an air fryer so I’m not scrubbing the crap out of my stove each week. Frying is such a messy business. 

I found this recipe on Pinterest, which lead me to Damn Delicious. I hope you love this as much as we did! 

Ingredients:

1/2 cup vegetable oil, or more as needed for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 large egg

1 tbsp. hot sauce

Kosher salt and freshly ground black pepper, to taste

1 1/2 lbs. medium shrimp, peeled and deveined

1 cup panko (I needed more, so make sure you have enough on hand)

12 6-inch corn tortillas

2 tbsp. chopped fresh cilantro leaves

For the slaw:

2 cups shredded green cabbage

1 cup shredded red cabbage (I didn’t use this because we didn’t have any so I just used extra green cabbage)

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup chopped fresh cilantro leaves

2 cloves garlic, minced

Juice of 1 lime

1/2 tsp. salt

For the Sauce:

1/4 cup mayonnaise

2 tbsp. sweet chili sauce

1 tbsp. honey

2 tsp. Frank’s Hot Sauce (I used sriracha since this is what we had. I just adjusted by taste because I didn’t want it to be too spicy) 

Directions:

  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.

  2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.

  3. Heat vegetable oil in a large skillet over medium high heat.

  4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.

  5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in panko, pressing to coat.

  6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

  7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

Happy eating!