These are My Favorite Shrimp Tacos Ever
If you are a shrimp lover, boy have I got a recipe for you today! Especially if you love spicy food and love a little kick--this one’s for you! Today I want to share a recipe we tried recently for “Bang Bang Shrimp Tacos”. If you’ve never heard of Bang Bang before, it originated as Bang Bang chicken served in China by street vendors who sold cold, cooked chicken drizzled with a spicy sauce for a snack. So typically it is the sauce that is the “Bang Bang” part because this sweet, spicy sauce is what we are going to drizzle over our shrimp tacos today.
It is a simple sauce with just three ingredients that create the perfect sweet and spicy sauce. It is simply mayo, Thai sweet chili sauce, and sriracha. Some recipes also call for a splash of rice wine vinegar to give it a little extra zip, so feel free to add that if you like the idea of that or if you taste it and feel like it could use a little zing to offset the sweetness.
Ways to Use Bang Bang Sauce
Drizzled over a chicken salad with sliced cucumbers, chopped tomato, cilantro, slivered carrots, and squeeze of lime juice on top
Rice bowl with Bang Bang chicken or shrimp on top
Chicken thighs
“Poke bowl” with diced avocados, cucumbers, carrots, radishes, rice and cashews
Chicken Sandwich on brioche buns
Bang Bang Chicken or Shrimp Pizza. Make the sauce for and add it on top of your pizza crust or flatbread as the sauce for your pizza. Top with mozzarella
Once you make this sauce once, you will crave it like crazy and want to make variations of this on the regular. At least that has been my experience. Kids go crazy for this recipe, which is always great!
The recipe today for the shrimp tacos comes from NatashasKitchen.com and has you marinate your shrimp in buttermilk and a few spices, then you dip the marinated shrimp in cornstarch and fry in a pan with 1 ½” of oil until golden brown and crispy. The cornstarch makes the fried shrimp SO crispy and delicious--if you haven’t tried that method, I’m excited for you to see the result! After the shrimp are all fried, you add them to a big bowl and coat with half the sauce. Let the sauce sink in the shrimp and then add to corn tortillas with your desired taco toppings (diced tomatoes, and drizzle the remaining sauce on top. You will love these tacos!
1 pound shrimp large shrimp peeled and deveined tails removed
1/2 cup buttermilk buttermilk
1/4 teaspoon salt salt
1/4 teaspoon black pepper black pepper
1/4 teaspoon onion powder onion powder
1/4 teaspoon garlic powder garlic powder
3/4 cup corn corn starch
canola oil Peanut oil or Canola oil for frying shrimp
1/2 cup mayonnaise mayonnaise
3 tablespoons chili sauce Thai sweet chili sauce
3 teaspoons hot sauce Sriracha hot sauce or to taste
8 shells corn tortillas to 12 Small White Corn Tortillas or Hard Taco
3 cups cabbage Purple or Green Cabbage thinly sliced
1 tomato medium tomato diced
1/4 cup cilantro cilantro coarsely chopped
Directions:
Add Recipe to Cook'n
It is a simple sauce with just three ingredients that create the perfect sweet and spicy sauce. It is simply mayo, Thai sweet chili sauce, and sriracha. Some recipes also call for a splash of rice wine vinegar to give it a little extra zip, so feel free to add that if you like the idea of that or if you taste it and feel like it could use a little zing to offset the sweetness.
Ways to Use Bang Bang Sauce
- Shrimp or chicken tacos
Once you make this sauce once, you will crave it like crazy and want to make variations of this on the regular. At least that has been my experience. Kids go crazy for this recipe, which is always great!
The recipe today for the shrimp tacos comes from NatashasKitchen.com and has you marinate your shrimp in buttermilk and a few spices, then you dip the marinated shrimp in cornstarch and fry in a pan with 1 ½” of oil until golden brown and crispy. The cornstarch makes the fried shrimp SO crispy and delicious--if you haven’t tried that method, I’m excited for you to see the result! After the shrimp are all fried, you add them to a big bowl and coat with half the sauce. Let the sauce sink in the shrimp and then add to corn tortillas with your desired taco toppings (diced tomatoes, and drizzle the remaining sauce on top. You will love these tacos!
Bang Bang Shrimp Tacos (Dynamite Shrimp)
Bang Bang Shrimp are crispy, creamy, sweet, and spicy. They are so satisfying served as Bang Bang Shrimp Tacos drizzled with that famous sauce. Author: Natasha Kravchuk Recipe Type: Asian Total Time: 45 minutes
Prep time:
Cook time:
Yield: ["8","8 tacos (or 12 smaller tacos)"]
Serving size: 8
Calories per serving: 200
Ingredients:
Cook time:
Yield: ["8","8 tacos (or 12 smaller tacos)"]
Serving size: 8
Calories per serving: 200
1 pound shrimp large shrimp peeled and deveined tails removed
1/2 cup buttermilk buttermilk
1/4 teaspoon salt salt
1/4 teaspoon black pepper black pepper
1/4 teaspoon onion powder onion powder
1/4 teaspoon garlic powder garlic powder
3/4 cup corn corn starch
canola oil Peanut oil or Canola oil for frying shrimp
1/2 cup mayonnaise mayonnaise
3 tablespoons chili sauce Thai sweet chili sauce
3 teaspoons hot sauce Sriracha hot sauce or to taste
8 shells corn tortillas to 12 Small White Corn Tortillas or Hard Taco
3 cups cabbage Purple or Green Cabbage thinly sliced
1 tomato medium tomato diced
1/4 cup cilantro cilantro coarsely chopped
Directions:
How to Make Bang Bang Shrimp:
In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.
Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.
Heat 1 1/2” of oil in a dutch oven or pot to 375?F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.
Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.
How to Make Bang Bang Shrimp Tacos:
Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.
Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.
Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.
Notes:
The nutrition label (fat content and overall calories) is only an estimate since it’s difficult to gauge oil absorption for shrimp.
Source: natashaskitchen.com
In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.
Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.
Heat 1 1/2” of oil in a dutch oven or pot to 375?F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.
Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.
How to Make Bang Bang Shrimp Tacos:
Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.
Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.
Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.
Notes:
The nutrition label (fat content and overall calories) is only an estimate since it’s difficult to gauge oil absorption for shrimp.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
