Bang Bang Shrimp Tacos Recipe
The BEST bang bang shrimp taco recipe! Delicious, crispy shrimp with a classic bang bang sauce + cilantro lime slaw!
Ingredients
Bang Bang Shrimp Sauce:
- 1 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon chili garlic sauce sub Sriracha
Bang Bang Shrimp:
- avocado oil to fill cast iron skillet 1/2-1 inch or so
- 1 pound large raw shrimp remove shell + tail
- 3 tablespoons cornstarch
- ⅔ cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 ¼ cups panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Cilantro Lime Slaw:
- 2 cups angel hair slaw
- 2 tablespoons mayo
- 1 tablespoon lime juice
- zest of 1 lime
- 1 teaspoon white vinegar
- pinch kosher salt
Other Taco Ingredients:
- tortillas of your choice I used flour street taco tortillas
- fresh cilantro chopped
Instructions
- Sauce: Place Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
- Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure 1 pound large raw shrimp are fully thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add 3 tablespoons cornstarch, in the second whisk together the ⅔ cup unsweetened almond milk + 1 tablespoon lemon juice + 1 large egg, and in the third combine the 1 ¼ cups panko breadcrumbs, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon kosher salt, & ⅛ teaspoon ground black pepper.
- Prepare Shrimp: Line up the bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss it in the cornstarch (fully coat, but shake off excess), then dip in the milk, and finally coat in the panko mixture. Place breaded shrimp on a large plate and repeat until all of the shrimp are prepared.
- Cook: Heat oil to 375℉ (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp to the hot oil and let cook approx. 2-3 minutes total, flipping halfway - or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
- Toss: Once all shrimp have been cooked, put them in a large bowl and toss with 1/2 the Bang Bang Sauce. Reserve the remaining sauce for adding on top of the tacos.
- Slaw: Combine Cilantro Lime Slaw ingredients in a small bowl; toss to combine. Taste and add any additional flavors, as desired.
- Build Tacos: Take one tortilla at a time and add some slaw. Top with shrimp and some extra sauce. Garnish with fresh chopped cilantro.
Notes
- Almond Milk + Lemon Juice: you can sub 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil, if you wish, for frying.
- Oven Method: if you don't want to fry these in oil you can place the breaded shrimp on a wire rack on a baking sheet and spray with a little olive oil - bake at 375 degrees F for approx. 6-8 minutes or until shrimp are fully cooked - feel free to finish under the broiler for a minute (watch carefully so they don't burn).
- Storage: these are best enjoyed immediately after cooking as the coating tends to get a little soggy if it sits overnight. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 246kcal | Carbohydrates: 16g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 915mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 1mg
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