Bang Bang Shrimp Tacos (Printable)
Golden crispy shrimp meet spicy creamy sauce in warm tortillas with fresh slaw
# What You Need:
→ Shrimp
01 - 1 pound 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 cilantro for garnish
# Steps:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside at room temperature.
02 - Combine shredded cabbage, carrots, cilantro, lime juice, and mayonnaise in a medium bowl. Season generously with salt and pepper. Toss thoroughly to coat all vegetables. Refrigerate until ready to serve.
03 - Arrange three shallow bowls. Mix cornstarch with salt, pepper, and garlic powder in the first bowl. Place beaten eggs in the second. Fill the third bowl with panko breadcrumbs.
04 - Pat shrimp completely dry with paper towels. Dredge each shrimp in the cornstarch mixture, shaking off excess. Dip into egg wash, then press into panko breadcrumbs to coat evenly on all sides.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry shrimp in batches without overcrowding, 2 to 3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain.
06 - Place fried shrimp in a large bowl. Gently toss with half of the Bang Bang sauce until evenly coated. Reserve remaining sauce for serving.
07 - Heat tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds.
08 - Layer slaw onto each warm tortilla. Top with 3 to 4 Bang Bang shrimp. Add avocado slices and drizzle with reserved sauce. Garnish with fresh cilantro and serve immediately with lime wedges.
# Expert Advice:
01 -
- The crispy shrimp stays crunchy even after being tossed in that creamy spicy sauce
- Everything comes together in under 40 minutes but tastes like you spent way more effort
02 -
- Patting the shrimp completely dry before breading is non negotiable or the coating will slide right off
- Do not toss all the sauce with the shrimp or they will get soggy fast
03 -
- Keep fried shrimp on a wire rack instead of paper towels to maintain maximum crispiness
- Warm your sauce slightly if it has been refrigerated for better coating coverage