Description
Create restaurant-style Bang Bang Shrimp Tacos at home! Crispy fried shrimp coated in a creamy, sweet-spicy sauce are nestled in warm tortillas with fresh toppings. This recipe brings a popular appetizer to your taco night.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil, for frying
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- For Assembly:
- 8 small flour or corn tortillas
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Bang Bang Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until well combined. Set aside.
- Prepare the shrimp for frying: In a shallow dish, combine flour, cornstarch, salt, and pepper. In another shallow dish, whisk the egg. Place panko breadcrumbs in a third shallow dish.
- Dredge each shrimp first in the flour mixture, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- Fry the shrimp in batches, being careful not to overcrowd the pan, for 2-3 minutes per side, until golden brown and cooked through. Remove shrimp with a slotted spoon and drain on paper towels.
- Warm the tortillas according to package directions.
- In a clean bowl, toss the fried shrimp with about half of the Bang Bang Sauce until evenly coated.
- Assemble the tacos: Fill each warm tortilla with a portion of the sauced shrimp. Top with shredded lettuce, diced tomatoes, and chopped cilantro.
- Serve immediately with extra Bang Bang Sauce on the side and lime wedges.
Notes
- For a spicier sauce, add more sriracha.
- You can bake the shrimp instead of frying for a lighter version. Toss with a little olive oil and bake at 400°F (200°C) for 10-12 minutes, or until cooked through.
- Freshness is key for the toppings; use ripe tomatoes and fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Assembling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg