Recipe: Bang Bang Shrimp Tacos
Anton has been in a crazy mood for seafood. Shrimp especially. So when he brought home 1 1/2 lbs. of it, I found an awesome recipe for Bang Bang Shrimp Tacos.
I’m actually incredibly surprised that this will be the first taco recipe I’m sharing with you all because I am a taco ADDICT. I will find anything and make it into a taco. But, I’ve never made these before and they did not disappoint.
Anton is a tough food critic but will eat anything that I make and he was blown away by these. Needless to say, I think I need to get a fryer or an air fryer so I’m not scrubbing the crap out of my stove each week. Frying is such a messy business.
I found this recipe on Pinterest, which lead me to Damn Delicious. I hope you love this as much as we did!
1/2 cup vegetable oil, or more as needed for frying
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tbsp. hot sauce
Kosher salt and freshly ground black pepper, to taste
1 1/2 lbs. medium shrimp, peeled and deveined
1 cup panko (I needed more, so make sure you have enough on hand)
12 6-inch corn tortillas
2 tbsp. chopped fresh cilantro leaves
For the slaw:
2 cups shredded green cabbage
1 cup shredded red cabbage (I didn’t use this because we didn’t have any so I just used extra green cabbage)
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
2 cloves garlic, minced
Juice of 1 lime
1/2 tsp. salt
For the Sauce:
1/4 cup mayonnaise
2 tbsp. sweet chili sauce
1 tbsp. honey
2 tsp. Frank’s Hot Sauce (I used sriracha since this is what we had. I just adjusted by taste because I didn’t want it to be too spicy)
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.