Crispy Bang Bang Shrimp Tacos

Name: Crispy Bang Bang Shrimp Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb large shrimp — peeled and deveined, tails removed, patted dry; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1 tsp kosher salt — divided; 1/2 tsp black pepper; 1/2 tsp garlic powder; 2 large eggs — beaten; 1/3 cup panko breadcrumbs; 3/4 cup neutral oil — for frying (or use an air fryer); 1/2 cup mayonnaise; 3 tbsp sweet chili sauce; 2 tbsp sriracha — adjust to taste; 1 tbsp honey; 8 small flour tortillas — warmed; 2 cups shredded cabbage slaw mix; 1/4 cup chopped fresh cilantro — plus more for serving; 2 tbsp lime juice — about 1 lime; lime wedges — for serving (to taste)

by Unknown

Prep: 15 minCook: 15 minTotal: 30 min4 servings0 forks

Golden-crisp shrimp tossed in creamy-spicy bang bang sauce, piled into warm tortillas with crunchy lime slaw. Weeknight-fast and dangerously snackable.

Ingredients

1 lb large shrimp — peeled and deveined, tails removed, patted dry
1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp kosher salt — divided
1/2 tsp black pepper
1/2 tsp garlic powder
2 large eggs — beaten
1/3 cup panko breadcrumbs
3/4 cup neutral oil — for frying (or use an air fryer)
1/2 cup mayonnaise
3 tbsp sweet chili sauce
2 tbsp sriracha — adjust to taste
1 tbsp honey
8 small flour tortillas — warmed
2 cups shredded cabbage slaw mix
1/4 cup chopped fresh cilantro — plus more for serving
2 tbsp lime juice — about 1 lime
lime wedges — for serving (to taste)

Instructions

1Make the bang bang sauce: whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a small bowl. Set aside half for drizzling; reserve the rest for tossing the shrimp.
2Make the slaw: toss the shredded cabbage, cilantro, lime juice, and a pinch of salt in a bowl. Let it sit while you fry the shrimp so it softens slightly.
3Set up a dredging station: combine the cornstarch, flour, half the salt, black pepper, and garlic powder in one bowl; the beaten eggs in a second; the panko in a third.
4Dredge the shrimp: dip each shrimp in the flour mixture, then the egg, then press firmly into the panko. Rest the coated shrimp on a plate while the oil heats.
5Heat the oil in a large skillet over medium-high heat (about 350°F). Fry the shrimp in batches, about 2 minutes per side, until deeply golden and crisp. Drain on a wire rack and sprinkle with the remaining salt.
6While hot, toss the shrimp with half of the bang bang sauce until evenly coated.
7Assemble: pile slaw onto the warm tortillas, top with 3 to 4 shrimp each, drizzle with the reserved sauce, and finish with extra cilantro and lime wedges. Serve immediately.

Recipe Lineage

The family tree of this recipe — trace every fork back to the original.

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