Bang Bang Shrimp Tacos (Printable)

Golden fried shrimp coated in creamy spicy sauce, topped with crunchy cabbage slaw and fresh avocado in warm tortillas.

# What You'll Need:

→ Shrimp

01 - 1 pound medium shrimp, peeled and deveined
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil for frying

→ Bang Bang Sauce

09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha
12 - 1 teaspoon honey
13 - 1 teaspoon rice vinegar

→ Slaw

14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon lime juice
18 - 1 tablespoon mayonnaise
19 - Salt and pepper to taste

→ Tacos & Garnishes

20 - 8 small flour or corn tortillas
21 - 1 avocado, sliced
22 - Lime wedges
23 - Additional cilantro for garnish

# Directions:

01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside for later use.
02 - Combine shredded cabbage, carrots, chopped cilantro, lime juice, and mayonnaise in a medium bowl. Season with salt and pepper, toss thoroughly, and refrigerate until serving.
03 - Arrange three shallow bowls: first with cornstarch mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko breadcrumbs.
04 - Pat shrimp completely dry. Dredge each piece in the cornstarch mixture, dip into egg wash, then press firmly into panko to coat evenly on all sides.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and cooked through. Drain on paper towels.
06 - Transfer fried shrimp to a large bowl and toss gently with half the prepared Bang Bang sauce, reserving remaining sauce for drizzling.
07 - Heat tortillas in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels until warm and pliable.
08 - Place slaw in each warm tortilla, top with Bang Bang shrimp and avocado slices. Drizzle with reserved sauce, garnish with fresh cilantro, and serve with lime wedges.

# Expert Tips:

01 -
  • The Bang Bang sauce hits that perfect balance of sweet heat that keeps you reaching for just one more taco
  • Crispy panko shrimp stays crunchy even after being tossed in sauce and piled high with slaw
  • These come together in 35 minutes but taste like something from a restaurant that takes weeks to get a reservation
02 -
  • Overcrowding the pan drops the oil temperature and makes soggy shrimp, so fry in two or three batches
  • Let fried shrimp drain on paper towels for at least a minute before tossing with sauce or they will get soggy fast
  • The sauce tastes even better after sitting for an hour, so make it first and let it hang out while you prep everything else
03 -
  • Pat shrimp absolutely dry with paper towels before starting or the breading will not stick properly
  • Use neutral oil with a high smoke point like canola or vegetable oil for frying
  • Let breaded shrimp rest on a wire rack for ten minutes before frying so the coating sets

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