Bang Bang Shrimp Tacos (Printable Recipe)
Super crisp shrimp in corn tortillas with tangy slaw, drizzled with sweet creamy chili sauce. Irresistibly delicious!
# Ingredients You'll Need:
01 -
½ cup vegetable oil, or more, as needed
02 -
1 cup buttermilk
03 -
¾ cup all-purpose flour
04 -
½ cup cornstarch
05 -
1 large egg
06 -
1 tbsp hot sauce
07 -
Kosher salt, to taste
08 -
1 ½ pounds medium shrimp, peeled and deveined
09 -
1 cup Panko
10 -
12 6-inch corn tortillas
11 -
2 tbsp chopped cilantro
→ For the slaw
12 -
2 cups shredded green cabbage
13 -
1 cup shredded red cabbage
14 -
¼ cup sour cream
15 -
¼ cup mayonnaise
16 -
¼ cup chopped fresh cilantro leaves
17 -
2 cloves garlic, minced
18 -
Juice of 1 lime
19 -
½ teaspoon salt
→ For the sauce
20 -
¼ cup mayonnaise
21 -
2 tbsp sweet chili sauce
22 -
1 tbsp honey
23 -
2 tbsp Frank's Hot Sauce
# Steps to Follow:
01 -
Combine shredded cabbage, sour cream, mayonnaise, fresh cilantro, minced garlic, lime juice, and salt in a large mixing bowl. Set aside.
02 -
Whisk together mayonnaise, sweet chili sauce, honey, and Frank's Hot Sauce in a small bowl. Set aside.
03 -
In a large skillet, heat vegetable oil over medium-high heat.
04 -
In a large bowl, whisk together buttermilk, all-purpose flour, cornstarch, egg, and hot sauce. Season with salt and pepper to taste.
05 -
Working one at a time, dip each shrimp into the buttermilk mixture, then dredge in Panko breadcrumbs, pressing to ensure an even coat.
06 -
Working in batches, add coated shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer cooked shrimp to a paper towel-lined plate.
07 -
Serve the shrimp immediately with corn tortillas and prepared slaw. Drizzle with sweet chili sauce and garnish with chopped cilantro, if desired.
# Extra Tips:
01 -
Greek yogurt can be substituted for mayonnaise in the sauce for a lighter option.