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Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious Bang Bang Shrimp Tacos inspired by Bonefish Grill. Crispy fried shrimp coated in spicy sriracha and chili garlic sauce. Enjoy right away for the best flavors!
Ingredients:
  • For the bang bang sauce:
  • 1 cup mayonnaise
  • 1/4 cup chili garlic sauce
  • 1 teaspoon Sriracha sauce, optional
  • For the shrimp:
  • 1 1/2 pounds extra-large (26-30 count) shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 cups vegetable oil for frying
  • For serving:
  • 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves)
  • 8 ounces shredded cabbage, about 3 cups
  • Thinly sliced radishes
  • Thinly sliced jalapeño peppers
  • Sliced green onions
  • Chopped cilantro
Instructions:
  • To make the bang bang sauce, simply blend the mayonnaise, chili garlic sauce, and sriracha in a bowl until fully mixed. Refrigerate for up to two days before serving.
  • In a separate bowl, let the shrimp soak in buttermilk for 20 minutes to marinate.
  • Create a breading station by mixing flour, cornstarch, salt, and pepper in a medium bowl. Place a cooling rack on a sheet pan for the breaded shrimp pre-frying. This setup ensures a crispy coating. Prepare a draining station by lining another sheet pan with paper towels or use a second cooling rack. For added efficiency, preheat the oven to 200°F.
  • Coat the shrimp: Drain the buttermilk and coat the shrimp in the flour mixture in batches. Shake off any extra flour and place the shrimp on the cooling rack to rest while you heat the frying oil.
  • Heat the oil in a wide, deep pot like a Dutch oven over medium-high heat until it reaches 350°F, about 20 minutes.
  • Sear the shrimp: Drop a generous handful of shrimp into the sizzling oil. After 60 seconds, gently agitate with a slotted spoon to prevent sticking. Cook for 4-4 1/2 minutes until beautifully golden.
  • Once cooked, transfer the shrimp onto a draining rack/pan and keep them warm in the oven. Fry the remaining shrimp in batches, ensuring the oil reaches 350°F before each new batch.
  • Coat the fried shrimp with 1 cup of the sauce, saving the rest to drizzle over the tacos.
  • To make the tacos, stuff the warm tortillas with a generous amount of shredded cabbage, shrimp, and sauce to taste. Top with sliced radishes, jalapeños, green onions, and cilantro. Serve immediately for the best flavor.

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