Bang Bang Shrimp is a special way to serve shrimp. I first tried it after visiting Bonefish Grill, and it has since become a favorite of mine. Sometimes, I would go to the restaurant and only order the shrimp.
Normally, the shrimp is served as an appetizer. However, I decided to take those delicious shrimp to another level and make tacos. Tacos is always a great option for dinner, and these bang bang shrimp tacos are sure to become a favorite in your household, as it is in mine.
What are Bang Bang Shrimp Tacos?
These tacos consists of fried shrimp tossed in a sweet, tangy and spicy sauce made of mayo, sriracha and Thai chili sauce; then served on warm tortilla with slaw.
How to Prepare
These tacos are very easy to prepare. First, you will prepare the slaw. You will do this by mixing mayo, sour cream, cilantro, cajun seasoning and lemon juice in a small bowl, then adding red cabbage.
Next, you will prepare the bang bang sauce by mixing mayo, sriracha and sweet Thai chili sauce.
Lastly, fry the shrimp coated in egg, flour and cornstarch. Most people use milk and cornstarch only. However, I discovered that a egg, along with a flour and cornstarch mixture, provides the perfect crisp and texture for the shrimp.
Once those steps are completed, you will serve it all on a warm flour tortilla. It doesn’t get much easier than that. You can have a delicious meal that you and your family can enjoy, in as little as 25 minutes.
Kitchen Tips
- Make the slaw about 30 minutes ahead of time. This will give the flavors time to set in.
- When frying, do not crowd pot. It is best to cook the shrimp in batches. Crowding the pot will reduce the heat, which will result in soggy shrimp.
- Serve immediately. The tacos are better when the shrimp are cooked fresh.
Bang Bang Shrimp Tacos
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup flour
- 3 tbsp corn starch
- 2 large eggs
- vegetable or canola oil for frying
- 1 cup mayo
- 2 tbsp sriracha
- 2 tbsp Thai sweet chili sauce
- salt & pepper to taste
- flour tortillas
Slaw mix
- 2 cups red cabbage, sliced
- 1/2 cup mayo
- 1/3 cup sour cream
- 1 tbsp lemon juice about half of a lemon
- 2 tbsp cilantro, chopped
- Cajun seasoning to taste I use Old Bay
Instructions
- To make the slaw, add mayo, sour cream, cilantro, lemon juice and cajun seasoning to a bowl and mix together. Stir in cabbage and set aside.
- In another small bowl, add mayo, sriracha and sweet chili sauce to a bowl and mix thoroughly.
- Heat 3 inches of oil to 375 degrees in a deep skillet or pot. In a shallow bowl, mix together flour, cornstarch and a few pinches of salt. In another small bowl, beat eggs.
- Lightly season shrimp with salt and pepper. Coat each piece of shrimp in egg, then flour and cornstarch mixture, and place on a plate until all shrimp is coated. Cook shrimp in batches in hot oil, until shrimp is brown and crispy, about 2 minutes. Do not crowd pot. Should take 2 or 3 batches.
- Toss shrimp in sauce, and warm tortillas in microwave for about 20 seconds.
- Assemble tacos with slaw, shrimp and garnish with green onions. Serve immediately.
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