Crispy Bang Bang Shrimp Tacos (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
1 cup mayonnaise
02 -
1/4 cup chili garlic sauce
03 -
1 teaspoon Sriracha sauce (optional)
→ Shrimp
04 -
1 1/2 pounds extra-large shrimp (26-30 count), peeled and deveined
05 -
1 cup buttermilk
06 -
1 1/2 cups all-purpose flour
07 -
1/2 cup cornstarch
08 -
1 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
6 cups vegetable oil for frying
→ For Serving
11 -
10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a low-carb option)
12 -
8 ounces shredded cabbage (about 3 cups)
13 -
Fresh radishes, thinly sliced
14 -
Fresh jalapeño peppers, thinly sliced
15 -
Green onions, sliced
16 -
Fresh cilantro, chopped
# Instructions:
01 -
Mix mayonnaise, chili garlic sauce, and sriracha in a bowl until well combined. You can make this up to two days ahead and store it in the fridge.
02 -
Let the shrimp hang out in the buttermilk for 20 minutes to get them nice and tender.
03 -
Mix the flour, cornstarch, salt, and pepper in a bowl. Place a cooling rack on a sheet pan for the breaded shrimp, and set up another pan lined with paper towels for draining. Preheat your oven to 200°F to keep the cooked shrimp warm.
04 -
Drain the buttermilk and coat the shrimp in batches with the flour mixture. Give them a gentle shake to remove excess flour and let them rest on the cooling rack while your oil heats up.
05 -
Pour the oil into a Dutch oven or deep pot with a thermometer and heat it to 350°F over medium-high heat - this'll take about 20 minutes.
06 -
Fry a handful of shrimp at a time for 4 to 4 1/2 minutes until golden brown. After the first minute, give them a gentle stir to prevent sticking.
07 -
Transfer fried shrimp to your draining setup and pop them in the warm oven. Keep frying in batches, making sure the oil returns to 350°F between each batch.
08 -
Once all shrimp are fried, toss them in 1 cup of the bang bang sauce. Save the rest for drizzling over your tacos.
09 -
Build your tacos with a bed of cabbage, topped with the saucy shrimp, an extra drizzle of sauce if you're feeling it, and finish with radishes, jalapeños, green onions, and cilantro.
# Notes:
01 -
For leftovers, keep the fried shrimp and sauce separate. When ready to eat, let the sauce come to room temperature while you warm the shrimp in a 200°F oven for 15 minutes, then combine and enjoy!