BANG BANG SHRIMP TACOS – It is crisp and cheeky at the same time. These shrimp can be served in many types, but it is particularly satisfying as Bang Bang shrimp tacos sprinkled with bang bang sauce.
Bang Bang Shrimp:
— 1 lb (ca. 454 g) large shrimp peeled and deveined, tails removed
— 1/2 cup buttermilk
— 1/4 tsp black pepper
— 3/4 cup corn starch
— 1/4 tsp onion powder
— 1/4 tsp garlic powder
— Peanut oil or Canola oil for frying shrimp
— 1/4 tsp salt
— 3 Tbsp Thai sweet chili sauce
— 3 tsp Sriracha hot sauce or to taste
— 1/2 cup mayonnaise
— 8 to 12 Small White Corn Tortillas
— 3 cups Purple or Green Cabbage, thinly sliced
— 1 medium tomato diced
— 1/4 cup cilantro coarsely chopped
In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
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.
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.
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.
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.
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