Bang Bang Shrimp Tacos
Crispy, golden shrimp get tossed in a creamy, sweet, and spicy Bang Bang sauce and loaded into warm tortillas with crunchy cabbage. This 30-minute recipe delivers restaurant-quality flavor with minimal effort, making it the perfect weeknight dinner.
Equipment
- Large heavy-bottomed skillet
- Small bowl
- Large bowl
- Paper towels
- Tongs
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 lb large shrimp, peeled and deveined tail-off
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup neutral oil such as canola or avocado oil
- ½ cup mayonnaise full-fat
- 3 tablespoons sweet chili sauce
- 1-2 tablespoons Sriracha
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and Sriracha until smooth. Set aside.
- Pat the shrimp completely dry with paper towels. In a separate bowl, combine the cornstarch, salt, and pepper. Add the shrimp and toss until evenly coated. Shake off excess cornstarch.
- Heat the oil in a large heavy-bottomed skillet over medium-high heat until a pinch of cornstarch sizzles immediately. Add the shrimp in a single layer, working in batches to avoid overcrowding. Cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Place the warm shrimp in a large bowl. Pour the Bang Bang sauce over the top and gently toss until evenly coated.
- Warm the tortillas by heating them directly over a gas flame for 30 seconds per side, or in a dry skillet. Fill each tortilla with shredded cabbage, a generous portion of saucy shrimp, and a sprinkle of fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
For the crispiest shrimp, ensure they are thoroughly dried before dredging. Do not overcrowd the pan when frying, as this lowers the oil temperature and causes steaming. Toss the shrimp in sauce just before serving to maintain crunch. Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days, but are best enjoyed fresh. For a lighter version, substitute Greek yogurt for the mayonnaise. For added flavor, mix 1/2 teaspoon smoked paprika into the cornstarch dredge.