Bang Bang Shrimp Tacos—what a wild ride for your taste buds! I stumbled upon this recipe while scrolling through food blogs late at night, and let me tell you, it’s like a summer party in your mouth. The combination of crispy shrimp and that sweet, spicy sauce is as addictive as the latest Taylor Swift album—can’t get enough.
Steps
- Make the Bang Bang Sauce: In a mixing bowl, combine mayonnaise, chili garlic sauce, and sriracha until smooth. Store the sauce in the refrigerator for up to two days until needed.
- Marinate the Shrimp: Put the shrimp into a separate bowl and cover them with buttermilk. Let them marinate for 20 minutes to enhance flavor.
- Set Up the Breading Station: Mix flour, cornstarch, salt, and pepper in a medium bowl. Prepare a cooling rack over a sheet pan for the breaded shrimp, and line another sheet pan with paper towels for draining after frying. Preheat your oven to 200°F.
- Bread the Shrimp: Drain the shrimp from the buttermilk. Coat them in the flour mixture, shaking off any excess, and place them on the cooling rack to set while heating the frying oil.
- Heat the Oil: In a deep pot, insert a thermometer and pour in the oil. Heat it over medium-high heat until it reaches 350°F, which should take about 20 minutes.
- Fry the Shrimp: Carefully add a handful of shrimp to the hot oil. Stir occasionally with a slotted spoon to keep them from sticking together, and fry for 4 to 4 1/2 minutes until golden brown.
- Keep the Shrimp Warm: Use a slotted spoon to transfer the shrimp to the draining rack and keep them warm in the oven. Continue frying the remaining shrimp in batches, ensuring the oil returns to 350°F between batches.
- Toss the Fried Shrimp in Sauce: Once all shrimp are fried, coat them in 1 cup of the bang bang sauce. Save the rest of the sauce for topping the tacos.
- Assemble the Tacos: Place shredded cabbage in warmed tortillas, add the sauced shrimp, and drizzle with additional sauce if desired. Garnish with radishes, jalapeños, green onions, and cilantro, then serve immediately.
Ingredients
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
- 1 1/2 pounds extra-large shrimp (26-30 count per pound), peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil, for frying
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves as an alternative)
- 8 ounces shredded cabbage (approximately 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
- Lime wedges (optional for garnish)
FAQ
- What makes the shrimp in Bang Bang Shrimp Tacos crispy?
- The shrimp achieves its crispiness by using a blend of flour and cornstarch for the breading, which holds up well under the sauce. Additionally, letting the breaded shrimp dry on a rack before frying and maintaining a consistent frying temperature of 350°F are key steps.
- Can I prepare the Bang Bang sauce ahead of time?
- Yes, you can make the sauce one or two days in advance. Store it covered in the fridge and let it come to room temperature while the shrimp is frying to ensure it doesn’t cool the shrimp too much when combined.
- How should I reheat leftover shrimp?
- If you have extra shrimp, store them separately from the sauce. Reheat in an oven set at 200°F for 15 minutes. Once warm, mix with the sauce before serving.
- What are some garnishing suggestions for these tacos?
- You can garnish your tacos with thinly sliced radishes, jalapeños, lime wedges, green onions, and chopped cilantro. Allowing guests to customize their toppings can be a fun way to serve them.
- Are there alternative ways to serve the shrimp besides tacos?
- If you’re looking to reduce carbs, consider serving the shrimp in lettuce leaves instead of flour tortillas.
Tips
- Achieve Extra Crispiness: Use a mix of flour and cornstarch for your breading to ensure the shrimp remains crispy even when coated in the sauce. Let the breaded shrimp sit on a cooling rack before frying to dry out the coating, enhancing the crunchiness.
- Maintain Frying Temperature: Use a deep-fry thermometer to keep your oil at a steady 350°F. Fry the shrimp in small batches to avoid lowering the oil temperature, which can lead to soggy shrimp.
- Prepare Sauce in Advance: Make the bang bang sauce a day or two ahead and store it in the fridge. Let it come to room temperature while you fry the shrimp to avoid cooling down the shrimp when you toss them together.
- Storage Tips for Leftovers: If you anticipate leftovers, keep the fried shrimp and sauce separate. Reheat the shrimp in a 200°F oven for about 15 minutes, then combine with the sauce for optimal taste and texture.
Equipment
- Deep-fat frying thermometer
- Dutch oven or a wide, deep pot suitable for frying
- Cooling rack
- Slotted spoon
- Sheet pans (if you don’t already have enough for the cooling and draining stations)
