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Crispy Bang Bang Shrimp Tacos

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These crispy bang bang shrimp tacos combine golden fried shrimp tossed in a creamy, spicy bang bang sauce with a bright, crunchy slaw for a quick and flavorful weeknight dinner.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 cup all-purpose flour (can swap with almond flour for gluten-free)
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1/2 cup mayonnaise
  • 2 tbsp sweet chili sauce
  • 1–2 tsp Sriracha
  • 1 tsp honey
  • 1 tsp lime juice
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas (warmed)
  • Optional garnishes: sliced avocado, extra cilantro, lime wedges

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a large bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, salt, and black pepper.
  3. In a separate small bowl, beat the egg.
  4. Dip each shrimp in the beaten egg, then dredge in the flour mixture, pressing lightly to coat evenly. Set aside.
  5. Pour about 2 inches of vegetable oil into a frying pan and heat over medium-high heat to 350°F (175°C). Test with a small bit of batter; it should sizzle and float immediately.
  6. Fry shrimp in batches for 2-3 minutes on each side until golden brown and crispy. Remove and drain on paper towels or a wire rack.
  7. While shrimp fry, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl. Adjust spice level to taste.
  8. In a large bowl, toss shredded green and red cabbage, carrot, and cilantro with lime juice, olive oil, salt, and pepper. Let sit for 5-10 minutes.
  9. Warm tortillas in a dry skillet or microwave wrapped in a damp towel for 20-30 seconds.
  10. Assemble tacos by placing a handful of slaw on each tortilla, topping with 3-4 crispy shrimp, drizzling with bang bang sauce, and adding optional garnishes.
  11. Serve immediately while shrimp are crispy and slaw is fresh.

Notes

Keep oil temperature steady at 350°F to ensure crispy shrimp without greasiness. Fry shrimp in batches to avoid overcrowding. Pat shrimp dry before battering for better adhesion. Bang bang sauce can be made up to 2 days ahead. Assemble tacos just before serving to keep shrimp crispy and slaw fresh. For a healthier twist, air fry shrimp at 400°F for 8-10 minutes, flipping halfway.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, easy dinner, weeknight meal, seafood tacos, spicy sauce, crunchy slaw

Find it online: https://evabakery.com/crispy-bang-bang-shrimp-tacos-recipe-perfect-for-easy-weeknight-dinners/