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Crispy Bang Bang Shrimp Tacos

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Crispy bang bang shrimp tacos with fresh crunchy slaw and a creamy, tangy bang bang sauce. Ready in under 30 minutes, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (120g) cornstarch
  • 2 large eggs, beaten
  • Salt and pepper, to taste
  • Vegetable oil or canola oil, for frying
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon sriracha
  • 1 teaspoon honey or agave syrup
  • 1 teaspoon rice vinegar
  • 2 cups (150g) shredded green cabbage
  • 1 cup (75g) shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • ½ cup (50g) thinly sliced red onion
  • 1 jalapeño, thinly sliced (optional)
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 8 small corn or flour tortillas, warmed
  • Optional: avocado slices or guacamole
  • Optional: extra lime wedges for serving

Instructions

  1. Prepare the slaw by combining shredded green and red cabbage, julienned carrot, sliced red onion, and jalapeño if using in a large bowl. Toss with lime juice, chopped cilantro, salt, and pepper. Mix well and set aside to marinate for 10-15 minutes.
  2. Make the bang bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar in a small bowl until smooth. Refrigerate until ready to use.
  3. Rinse and pat dry the shrimp. Season lightly with salt and pepper. Set up a dredging station with beaten eggs in one bowl and a mix of flour and cornstarch in another.
  4. Dip each shrimp into the egg, letting excess drip off, then dredge thoroughly in the flour-cornstarch mix. For extra crunch, double dredge by repeating the egg and flour step once more. Place coated shrimp on a tray.
  5. Heat 1 to 1.5 inches of oil in a deep skillet over medium-high heat to about 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden and crispy. Use tongs to flip and remove shrimp, draining excess oil on a wire rack or paper towels.
  6. Warm tortillas in a dry skillet or wrapped in foil in the oven at 350°F (175°C) for 5 minutes.
  7. Assemble tacos by spreading bang bang sauce on each tortilla, adding a handful of slaw, topping with 3-4 shrimp, and drizzling extra sauce if desired. Garnish with avocado slices or cilantro and serve with lime wedges.

Notes

Maintain oil temperature at 350°F (175°C) for best crispness. Fry shrimp in small batches to avoid sogginess. Slaw tastes better after marinating 30 minutes to an hour. Bang bang sauce can be refrigerated up to 3 days; thin with water or lime juice if thickened. For gluten-free, substitute flour with almond or chickpea flour and ensure chili sauce is gluten-free. Baking shrimp at 425°F (220°C) for 10-12 minutes is an alternative to frying.

Nutrition

Keywords: shrimp tacos, bang bang sauce, crispy shrimp, fresh slaw, quick dinner, easy tacos, gluten-free option

Find it online: https://tempotaste.com/crispy-bang-bang-shrimp-tacos-recipe-easy-homemade-slaw-idea/