Description
Infusing the vibrant tastes of Thai cuisine with the classic Mexican taco, Bang Bang Shrimp Tacos are a culinary delight that blends crispy, spicy shrimp with soft tortillas and a crunch of fresh vegetables. The sauce, a creamy mix of mayonnaise, sweet chili, and a hint of Sriracha, wraps each shrimp in a silky, fiery glaze that perfectly complements the freshness of the cabbage and cilantro.
Ingredients
Bang Bang Shrimp:
1 lb large shrimp, peeled and deveined, tails removed
1/2 cup buttermilk
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
3/4 cup corn starch
Peanut oil or Canola oil for frying shrimp
Sauce Ingredients:
1/2 cup mayonnaise
3 Tbsp Thai sweet chili sauce
3 tsp Sriracha hot sauce, or to taste
Taco Toppings:
8 to 12 small white corn tortillas, or hard taco shells
3 cups purple or green cabbage, thinly sliced
1 medium tomato, diced
1/4 cup cilantro, coarsely chopped
Instructions
Prepare the Sauce: In a small bowl, combine mayonnaise, Thai sweet chili sauce, and Sriracha. Mix well and set aside.
Marinate Shrimp: In a mixing bowl, combine buttermilk, salt, pepper, onion powder, and garlic powder. Add shrimp and stir to coat. Allow to marinate while you heat the oil.
Bread the Shrimp: Remove shrimp from the marinade, letting excess drip off. Coat each shrimp in corn starch, tapping off excess. Arrange on a platter.
Fry the Shrimp: Heat oil in a dutch oven to 375˚F. Fry shrimp in batches for 2 1/2 to 3 minutes until golden and crispy. Drain on paper towels.
Toss Shrimp in Sauce: Place fried shrimp in a bowl and drizzle with half of the prepared sauce. Toss to coat and let sit for 10 minutes.
Assemble Tacos: Toast tortillas on a griddle or over a flame. Add cabbage, tomato, and cilantro to each tortilla. Top with sauced shrimp. Drizzle with remaining sauce and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320