Bang Bang Shrimp Tacos

Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!

Bang Bang Shrimp Tacos - Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It'll be hard to just stop at 1, or 10!

You know that popular bang bang chicken dish?

MY OTHER RECIPES


Well, I basically re-created that, subbed in shrimp, and stuffed it in some tacos.

 I know. Genius here.

Bang Bang Shrimp Tacos - Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It'll be hard to just stop at 1, or 10!

Now you can stuff 3 shrimp per taco.

Or you can shoot for the moon and stuff 4-6.

And don’t forget about that sweet chili sauce. It’s purpose is for drizzling, dunking or slathering as needed.

Bang Bang Shrimp Tacos

Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!

Ingredients:

  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 cup Panko
  • 12 6-inch corn tortillas
  • 2 tablespoons chopped fresh cilantro leaves

For the slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 teaspoon salt

For the sauce

  • 1/4 cup mayonnaise*
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce

Directions:

  1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  3. Heat vegetable oil in a large skillet over medium high heat.
  4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
  5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
  6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

*Greek yogurt can be substituted.

Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 349.4 Calories from Fat 177.3
% Daily Value*
Total Fat 19.7g 30%
Saturated Fat 2.7g 14%
Trans Fat 0.2g
Cholesterol 128.5mg 43%
Sodium 410.1mg 17%
Total Carbohydrate 29.1g 10%
Dietary Fiber 1.7g 7%
Sugars 4.8g
Protein 15.9g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.