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Crispy Bang Bang Shrimp Tacos

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These crispy shrimp tacos feature a crunchy coating paired with a creamy, spicy sriracha mayo, fresh slaw, and bright toppings for a quick and addictive meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • ¼ cup cornstarch
  • 2 large eggs, beaten
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Vegetable or canola oil for shallow frying
  • 8 small flour or corn tortillas, warmed
  • 1 cup shredded green cabbage
  • ½ cup shredded carrot
  • 2 green onions, sliced thin
  • A handful of fresh cilantro, chopped (optional)
  • ½ cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 teaspoon lime juice
  • 1 teaspoon honey or agave syrup
  • Pinch of salt

Instructions

  1. Rinse the shrimp and pat dry with paper towels to remove excess moisture.
  2. In a large bowl, combine flour, cornstarch, smoked paprika, garlic powder, salt, and cayenne pepper. Stir until well blended.
  3. In a separate bowl, whisk the eggs until smooth.
  4. Dip each shrimp first into the egg, then dredge thoroughly in the seasoned flour mixture. Set aside on a plate.
  5. Pour about 1 inch of vegetable oil into a skillet and heat to approximately 350°F (175°C).
  6. Fry shrimp in batches for about 2 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
  7. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
  8. While shrimp cooks, whisk together mayonnaise, sriracha, lime juice, honey, and a pinch of salt in a small bowl. Adjust heat or sweetness as desired.
  9. Warm tortillas in a dry skillet or microwave until soft and pliable.
  10. Assemble tacos by placing a few shrimp on each tortilla, topping with shredded cabbage, carrot, green onions, and cilantro. Drizzle generously with creamy sriracha mayo.
  11. Serve immediately while shrimp are hot and crunchy.

Notes

Pat shrimp dry before coating to ensure crispiness. Maintain oil temperature between 350°F and 375°F. Fry in small batches to avoid overcrowding. Whisk sriracha mayo just before serving to keep sauce fresh. Reheat shrimp briefly in a hot skillet if coating becomes soggy.

Nutrition

Keywords: shrimp tacos, bang bang shrimp, crispy shrimp, sriracha mayo, easy tacos, quick dinner, seafood tacos

Find it online: https://evabakery.com/crispy-bang-bang-shrimp-tacos-recipe-easy-5-minute-sriracha-mayo/