Bang Bang Shrimp Tacos Recipe

Original Post: https://www.evolvingtable.com/bang-bang-shrimp-tacos/

A Bang Bang Shrimp Taco with slaw is being picked up from a serving tray.

5 from 1 vote

Bang Bang Shrimp Tacos Recipe

Crispy shrimp, sweet and spicy bang bang sauce, and a fresh, crunchy slaw—these Bang Bang Shrimp Tacos come together in just 30 minutes for an easy weeknight dinner you'll want to add to your weekly rotation!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Latin American, Mexican

Servings:

Author: London Brazil

Ingredients

For the Shrimp:

½ cup buttermilk
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
¼ teaspoon black pepper
1 pound medium shrimp peeled, deveined, tails removed
¼ cup cornstarch
¼ cup avocado oil

For the Bang Bang Sauce:

½ cup mayonnaise
¼ cup sweet chili sauce
2-3 teaspoons sriracha
2 teaspoons soy sauce or tamari
1 teaspoon lime juice from 1 lime

For the Taco Slaw:

4 cups thinly sliced green cabbage from ½ large head
1 tablespoon lime juice from 1 lime, plus more for serving
1 tablespoon avocado oil
½ teaspoon grated lime zest
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped fresh cilantro

For the Tacos:

8 corn tortillas toasted
Green onions green parts only, thinly sliced
Fresh cilantro finely chopped

Instructions

In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp, toss to coat, and marinate in the refrigerator for 15 minutes.
1 pound medium shrimp, ½ cup buttermilk, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon salt, ¼ teaspoon black pepper
For the slaw: Add the cabbage, lime juice, avocado oil, lime zest, salt, black pepper, and cilantro to a large bowl. Toss until evenly coated and set aside until ready to serve.
1 teaspoon lime juice, 4 cups thinly sliced green cabbage, 1 tablespoon avocado oil, ½ teaspoon grated lime zest, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup finely chopped fresh cilantro
For the shrimp: After marinating, remove half of the shrimp from the bowl, letting any excess marinade drip off. Transfer to a large bowl and sprinkle with 2 tablespoons of cornstarch. Add the remaining shrimp and sprinkle with the remaining 2 tablespoons of cornstarch. Toss until well coated.
¼ cup cornstarch
Line a plate with paper towels. Heat the avocado oil in a large nonstick skillet over medium-high heat. Once hot, add the shrimp in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, or until golden and cooked through. Transfer the shrimp and to paper towel-lined plate.
¼ cup avocado oil
For the Bang Bang Sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, soy sauce, and lime juice. Reserve half of the sauce for serving. Add the remaining sauce to the shrimp and toss gently to coat, being careful not to disturb the crust.
½ cup mayonnaise, ¼ cup sweet chili sauce, 2-3 teaspoons sriracha, 2 teaspoons soy sauce or tamari, 1 tablespoon lime juice
To assemble the tacos: Add 4-5 shrimp and a scoop of slaw to each tortilla. Top with reserved sauce, green onions, cilantro, and a squeeze of lime juice, if desired.
8 corn tortillas, Green onions, Fresh cilantro

Notes

Crispy Shrimp: Ensure the shrimp are extra crispy when frying by cooking them until golden before removing from the pan. Toss the shrimp gently after coating them in the sauce to preserve their crispy crust.
Slaw Prep: Thinly slicing the cabbage gives the slaw an amazing texture and flavor, but it can get soggy if left too long. If prepping ahead, wait to add the oil and lime juice until just before serving.
Heat Level: Adjust the sriracha to suit your spice preference. Use 2 teaspoons for mild heat, or increase for a spicier kick.
Storage: Store leftover shrimp, sauce, and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in a skillet or air fryer to keep them crispy.
Make-Ahead: Save time by prepping the slaw (without the lime juice and oil) and bang bang sauce in advance. Assemble the tacos just before serving for the best flavor and texture.

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