Bang Bang Shrimp Tacos (Printable)
Golden fried shrimp in spicy cream sauce on warm tortillas with crisp slaw
# What You'll Need:
→ Shrimp
01 - 1 lb 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
# Directions:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside until ready to use.
02 - Combine shredded cabbage, carrots, chopped cilantro, lime juice, and mayonnaise in a medium bowl. Season generously with salt and pepper. Toss thoroughly to coat all vegetables. Refrigerate until serving.
03 - Arrange three shallow bowls in assembly line fashion. Mix cornstarch with salt, pepper, and garlic powder in the first bowl. Place beaten eggs in the second bowl. 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, allowing excess to drip off. Press firmly into panko crumbs to coat evenly on all sides.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
06 - Place fried shrimp in a large bowl. Gently toss with half of the prepared 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 until warm and pliable. Alternatively, microwave stacked tortillas wrapped in damp paper towels for 30 seconds.
08 - Layer each warm tortilla with a generous portion of slaw. Top with 3-4 Bang Bang shrimp. Add sliced avocado and drizzle with reserved sauce. Garnish with fresh cilantro and serve immediately with lime wedges.
# Cooking Tips:
01 -
- The Bang Bang sauce hits every flavor button sweet creamy spicy with just enough tang
- That crunch from the panko against the cool slaw creates the most satisfying texture contrast
02 -
- Dry shrimp thoroughly before coating or the breading slides right off in the oil
- Dont overcrowd the pan because dropped oil temperature makes soggy shrimp
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breading mess
- Let fried shrimp drain on a wire rack instead of paper towels so they stay crispy on all sides