Description
Make restaurant-style Bang Bang Shrimp Tacos at home using this straightforward recipe for crispy shrimp and a creamy, spicy sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1 large egg
- Vegetable oil, for frying
- 12 small corn or flour tortillas
- For the Slaw: 2 cups shredded cabbage (red or green)
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to your spice preference)
- 1 tablespoon honey or maple syrup
- 1 teaspoon lime juice
- 1/4 cup chopped fresh cilantro, for garnish
- 1/2 avocado, sliced, for topping
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels. In a shallow dish, mix the flour, salt, pepper, and paprika. In a second shallow dish, whisk the milk and egg together.
- Dredge the shrimp first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat again in the flour mixture for a thick crust.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F.
- Carefully place the breaded shrimp into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2 to 3 minutes per side until golden brown and cooked through. Remove shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Make the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.
- Warm the tortillas according to package directions (you can warm them briefly in a dry skillet or microwave).
- Assemble the tacos: Place a layer of shredded cabbage on each warm tortilla. Top the slaw with 3 to 4 pieces of the crispy shrimp.
- Drizzle generously with the prepared Bang Bang Sauce. Garnish with fresh cilantro and avocado slices before serving.
Notes
- For a less oily option, you can air fry the breaded shrimp at 400 degrees F for 8 to 10 minutes, flipping halfway through.
- To make the slaw crunchier, toss the shredded cabbage with a teaspoon of lime juice and a pinch of salt 10 minutes before assembling.
- Adjust the sriracha in the sauce to control the heat level of your tacos.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 25
- Cholesterol: 180