Print

Crispy Bang Bang Shrimp Tacos with Spicy Sriracha Mayo

crispy bang bang shrimp tacos - featured image
Print Recipe

These crispy bang bang shrimp tacos feature a crunchy, spicy-sweet shrimp coating paired with creamy spicy sriracha mayo, perfect for a quick and flavorful dinner.

Ingredients

Scale
  • 1 lb medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1/2 cup all-purpose flour (or cornstarch for extra crispiness)
  • 1/2 cup buttermilk (or regular milk with 1 tbsp lemon juice as a substitute)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • Vegetable oil for frying (avocado or canola oil recommended)
  • 1/4 cup mayonnaise (for bang bang sauce)
  • 2 tbsp sweet chili sauce
  • 1 tsp sriracha (adjust to heat preference)
  • 1 tsp honey or maple syrup
  • 1 tsp lime juice (freshly squeezed)
  • 1/4 cup mayonnaise (for spicy sriracha mayo)
  • 1–2 tbsp sriracha
  • 1 tsp lime juice
  • Pinch of garlic powder (optional)
  • 8 small corn or flour tortillas (warmed)
  • 1 cup red cabbage, thinly sliced
  • 1/4 cup fresh cilantro leaves (optional)
  • 1 avocado, sliced
  • Fresh lime wedges

Instructions

  1. Rinse and pat the shrimp dry with paper towels. In a bowl, whisk together buttermilk, garlic powder, smoked paprika, salt, and pepper. Toss shrimp in this mixture and let sit for 10 minutes.
  2. In a separate bowl, add flour (or cornstarch) and season lightly with salt and pepper. Dredge each shrimp in the flour mixture, shaking off excess.
  3. Pour 1 to 1.5 inches of vegetable oil into a skillet and heat over medium-high until 350°F (175°C). Test by dropping a pinch of flour in the oil; it should sizzle immediately.
  4. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Use tongs to flip shrimp. Remove with a slotted spoon and drain on paper towels or a wire rack.
  5. While frying, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce. Adjust sweetness and heat to taste.
  6. Mix mayonnaise, sriracha, lime juice, and optional garlic powder in another bowl to make the spicy sriracha mayo.
  7. Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes.
  8. Assemble tacos by spreading spicy sriracha mayo on each tortilla, adding shredded cabbage, 3-4 crispy shrimp, drizzling bang bang sauce, topping with avocado slices and cilantro, and finishing with a squeeze of lime juice.

Notes

For maximum crispiness, drain fried shrimp on a wire rack instead of paper towels. Use a thermometer to maintain oil temperature at 350°F. Warm tortillas just before serving to keep them soft and flexible. Bang bang sauce can be made up to 2 days ahead and stored refrigerated. For gluten-free, substitute flour with almond or rice flour. For dairy-free, use vegan mayo and coconut milk with lemon juice.

Nutrition

Keywords: shrimp tacos, bang bang sauce, sriracha mayo, crispy shrimp, quick dinner, spicy tacos, seafood tacos

Find it online: https://prismtaste.com/crispy-bang-bang-shrimp-tacos-with-spicy-sriracha-mayo-recipe-easy-and-quick/