Bang Bang Shrimp Tacos
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 servings
Bang Bang Shrimp Tacos
Description
The recipe begins with a crunchy slaw mixing shredded green and red cabbage with a dressing made from sour cream, mayonnaise, cilantro, garlic, lime juice, and salt. The shrimp are dipped in a buttermilk batter that includes flour, cornstarch, egg, and hot sauce, dredged in panko breadcrumbs then fried to golden crispness. The coating yields a light, crunchy texture while keeping shrimp juicy inside.
The sauce combines mayonnaise, sweet chili sauce, honey, and hot sauce to produce a balanced blend of sweetness, spice, and creaminess that coats the shrimp. Served in corn tortillas with the fresh cabbage slaw and garnished with cilantro, these tacos balance heat and coolness with crunchy and tender elements.
This dish can be served immediately after frying to preserve the crisp texture. The recipe notes that Greek yogurt can be substituted for sour cream in the slaw. The recipe yields about a dozen tacos, suitable for a casual meal or gathering.
Ingredients
- ½ cup vegetable oil or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp hot sauce
- kosher salt to taste
- 1 ½ pounds Shrimp peeled and deveined, medium
- 1 cup panko
- 12 corn tortilla 6-inch
- 2 tbsp cilantro chopped
For the slaw
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup cilantro fresh, chopped leaves
- 2 cloves garlic minced
- lime juice of 1
- ½ teaspoon salt
For the sauce
- ¼ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 2 tbsp hot sauce Frank's brand
Instructions
- To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- 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.
- Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.
Notes
- Greek yogurt can be used as a substitute for sour cream in the cabbage slaw for a lighter dressing.
User Reviews
Overall Rating
4.9
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