Seriously Easy & Amazing Bang Bang Shrimp Tacos: Your New Weeknight Favorite!
These Bang Bang Shrimp Tacos are a quick, vibrant, and utterly delicious meal, boasting restaurant-quality flavor that’s incredibly easy to make at home. Perfect for busy weeknights, they’re destined to become a beloved staple.
Equipment
- Large skillet
- bowls
- paper towel-lined plate
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper adjust to your heat preference
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.5 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha adjust to taste
- 8 small flour tortillas
- 2 cups shredded cabbage green or purple, or a mix
- 1 avocado sliced
- Lime wedges for serving
Instructions
- Step 1: Marinate Shrimp: Pop your peeled and deveined shrimp into a bowl and pour the buttermilk over them. Give it a gentle stir to make sure every shrimp is coated. Then, stash them in the refrigerator for at least 30 minutes. This little soak is the secret to super tender shrimp!
- Step 2: Prepare Dredging Station: While your shrimp are chilling, get your breading station ready. Grab two shallow bowls. In the first bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In the second bowl, pour your panko breadcrumbs.
- Step 3: Bread the Shrimp: Take your shrimp out of the buttermilk, letting any extra drip off. Dredge each shrimp completely in the seasoned flour, shaking off any excess. Then, dip it back into the buttermilk briefly (just a quick dip!), and finally, coat it thoroughly with the panko breadcrumbs, gently pressing to make sure they stick. Repeat with all the shrimp.
- Step 4: Fry the Shrimp: Heat about an inch of oil in a large skillet over medium-high heat. Once hot, carefully add the breaded shrimp in batches. Don't overcrowd the pan. Fry for about 2-3 minutes per side, until they're beautifully golden brown and cooked through. As they finish, transfer the cooked shrimp to a paper towel-lined plate to drain off any extra oil.
- Step 5: Make the Sauce: While the shrimp are frying (or even before you start!), whip up that amazing Bang Bang sauce. In a small bowl, simply whisk together the mayonnaise, sweet chili sauce, and sriracha until it's smooth and creamy. Give it a little taste and adjust the sriracha if you want more (or less!) heat.
- Step 6: Assemble Tacos: Time to bring it all together! Warm your tortillas slightly – you can do this in a dry skillet, in the microwave, or even directly over a gas flame for a few seconds. Place a generous handful of shredded cabbage on each tortilla. Top that vibrant cabbage with a few of your crispy fried shrimp.
- Step 7: Serve: Drizzle that luscious Bang Bang sauce all over your shrimp, and add a few slices of creamy avocado. Serve your sensational Bang Bang Shrimp Tacos with fresh lime wedges on the side for that perfect zesty finish.
Notes
Marinade Time: The buttermilk soak for the shrimp requires at least 30 minutes, but an hour is even better for maximum tenderness. This time is not included in the active prep/cook time.
Substitutions & Additions: Not a shrimp fan? Swap with chicken breast, firm tofu, or cauliflower florets. Use corn tortillas or lettuce cups for different bases. Add finely diced red onion, sliced bell peppers, fresh cilantro, or thinly sliced radishes for extra veggies. A squeeze of lime juice or dash of honey can be added to the sauce. Sprinkle with cotija or Monterey Jack cheese.
Tips for Success: Don't overcrowd the pan when frying; work in batches for crispiness. Ensure oil temperature is correct (it should sizzle immediately when testing with panko). You can prep the dry seasoning mix and Bang Bang sauce ahead of time (sauce stores up to 5 days in the fridge).
Storage: Best enjoyed fresh. Store cooked and cooled shrimp in an airtight container in the fridge for 2-3 days; reheat in an air fryer or oven at 350°F (175°C) until crispy. Store sauce and toppings separately. Do not assemble tacos before storing as tortillas will get soggy.
Baking Option: For a lighter option, arrange breaded shrimp on parchment-lined baking sheet, spray lightly with cooking spray, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.