AuthoradminCategory
Yields1 Serving
 1 lb Large Shrimp, peeled and deveined, tails removed
 ½ cup Buttermilk
 ¼ tsp salt
 ¼ tsp black pepper
 ¼ tsp onion powder
 ¼ tsp garlic powder
 ¾ cup corn starch
  Canola oil for frying shrimp
Sauce Ingredients
 ½ cup Mayonnaise
 3 tbsp Thai Sweet Chili Sauce
 3 tsp Sriracha hot sauce, or to taste
Taco Ingredients
 812 Small White Corn Tortillas
 3 cups Purple or Green Cabbage, thinly sliced
 1 Medium Tomato, diced
 ¼ cup Cilantro, coarsely chopped
1

In a small bowl, stir together Bang Bang Sauce ingredients and set aside.

2

Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.

3

Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.

4

Heat 1 1/2” of oil in a Dutch oven or pot to 375˚F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.

5

Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.

Bang Bang Shrimp Tacos
6

Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.

7

Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.

8

Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.

Ingredients

 1 lb Large Shrimp, peeled and deveined, tails removed
 ½ cup Buttermilk
 ¼ tsp salt
 ¼ tsp black pepper
 ¼ tsp onion powder
 ¼ tsp garlic powder
 ¾ cup corn starch
  Canola oil for frying shrimp
Sauce Ingredients
 ½ cup Mayonnaise
 3 tbsp Thai Sweet Chili Sauce
 3 tsp Sriracha hot sauce, or to taste
Taco Ingredients
 812 Small White Corn Tortillas
 3 cups Purple or Green Cabbage, thinly sliced
 1 Medium Tomato, diced
 ¼ cup Cilantro, coarsely chopped

Directions

1

In a small bowl, stir together Bang Bang Sauce ingredients and set aside.

2

Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.

3

Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.

4

Heat 1 1/2” of oil in a Dutch oven or pot to 375˚F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.

5

Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.

Bang Bang Shrimp Tacos
6

Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.

7

Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.

8

Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.

Bang Bang Shrimp Tacos