Description
These Bang Bang Shrimp Tacos are a vibrant and flavorful dish combining crispy, spicy shrimp coated in a creamy bang bang sauce, fresh lime-cilantro cabbage slaw, and warm toasted corn tortillas. Ready in just 30 minutes, they make a perfect weeknight meal or casual get-together favorite.
Ingredients
Scale
Shrimp and Marinade
- 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
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
BANG BANG SAUCE
- ½ cup mayonnaise
- ¼ cup Frank’s RedHot sweet chili sauce
- 2-3 teaspoons sriracha, to taste
- 2 teaspoons soy sauce or Tamari
- 1 teaspoon lime juice (from 1 lime)
To Assemble
- 8 corn tortillas, toasted
- Green onions, green parts only, thinly sliced
- Fresh cilantro, finely chopped
- Additional lime wedges for serving (optional)
Instructions
- Marinate shrimp: In a medium bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp, toss to coat evenly, and refrigerate for 15 minutes to tenderize and infuse flavor.
- Prepare slaw: In a large bowl, combine thinly sliced green cabbage, lime juice, avocado oil, grated lime zest, salt, black pepper, and chopped cilantro. Toss to coat thoroughly and set aside until serving to let flavors meld.
- Coat shrimp with cornstarch: Remove half the marinated shrimp from the bowl, allowing excess marinade to drip off, and transfer to a large bowl. Sprinkle with 2 tablespoons cornstarch. Add the remaining shrimp and sprinkle with remaining 2 tablespoons cornstarch. Toss until all shrimp are evenly coated to create a crunchy crust when cooked.
- Cook the shrimp: Heat avocado oil in a large nonstick skillet over medium-high heat. Once hot, arrange shrimp in a single layer without crowding. Cook for 2-3 minutes per side until golden brown and cooked through. Work in batches if necessary. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce, and lime juice until smooth. Reserve half the sauce for serving alongside the tacos.
- Toss shrimp with sauce: Add the remaining bang bang sauce to the cooked shrimp and gently toss to coat evenly without disturbing the crispy crust.
- Assemble tacos: Warm the toasted corn tortillas and place 4-5 coated shrimp on each. Top with a generous scoop of the prepared cabbage slaw. Drizzle with reserved bang bang sauce. Garnish with sliced green onions, fresh cilantro, and an optional squeeze of lime juice for brightness.
Notes
- Use medium shrimp for best texture and flavor; adjust cooking time for larger or smaller shrimp.
- Adjust sriracha quantity in the sauce to your preferred spice level.
- To make this recipe gluten-free, ensure that soy sauce used is gluten-free Tamari or substitute with coconut aminos.
- For extra crispiness, you can double dredge the shrimp with cornstarch or add a bit of panko breadcrumbs.
- Serve immediately to retain shrimp crispiness; leftovers may lose crunch.
