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!

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?

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!
4.9 stars (22 ratings)

Ingredients

  • ½ cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • ¾ cup all-purpose flour
  • ½ cup cornstarch
  • 1 large egg
  • 1 tbsp hot sauce
  • Kosher salt, to taste
  • 1 ½ pounds medium shrimp, peeled and deveined
  • 1 cup Panko
  • 12 6-inch corn tortillas
  • 2 tbsp chopped cilantro

For the slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • ½ teaspoon salt

For the sauce

  • ¼ cup mayonnaise*
  • 2 tbsp sweet chili sauce
  • 1 tbsp honey
  • 2 tbsp Frank's Hot Sauce

Instructions

  • To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
  • To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
  • Heat vegetable oil in a large skillet over medium high heat.
  • In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
  • Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
  • 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.
  • Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

Notes

*Greek yogurt can be substituted.

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