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These Bang Bang Shrimp Tacos turn simple seafood into a mind-blowing meal. Take a bite of crunchy shrimp coated in spicy cream sauce, all tucked into soft tortillas with crisp, fresh toppings. I've tried tons of shrimp taco recipes, and this one really stands out with its amazing mix of crunch and flavor.
The first time I made these for my family, they vanished so fast I had to cook another batch. Now our Friday nights aren't complete without this perfect mix of crispy shrimp and creamy sauce.
Must-Have Components Guide
- Extra-large shrimp (26-30 count): The bigger size keeps them juicy after cooking and gives you the perfect mouthful.
- Mayonnaise: Go for Japanese full-fat mayo if you want the creamiest, most authentic sauce base.
- Sriracha sauce: Brings that classic heat plus loads of flavor beyond just spiciness.
- Cornstarch and flour mixture: This combo makes a super light, crunchy shell that stays crisp.
I've tried making these with all kinds of shrimp sizes, but nothing beats the extra-large ones for getting that perfect balance of juicy meat and crispy coating.
Step-by-Step Instructions
- Get Ready:
- Combine flour with cornstarch in a big bowl for your coating. Completely dry your shrimp with paper towels and sprinkle them generously with salt and pepper.
- Make Your Sauce:
- In a medium bowl, stir the mayonnaise till it's completely smooth. Mix in the sweet chili sauce and sriracha. Give it a taste and add more heat if you want.
- Cook The Shrimp:
- Warm your oil to 350°F in a deep pan. Cover each shrimp fully in the flour mix and let them sit on a wire rack for 5 minutes so the coating sticks better.
- Put It All Together:
- Heat your tortillas in a dry pan until they're soft. Coat your hot fried shrimp in the bang bang sauce. Put a layer of cabbage in each tortilla before adding your saucy shrimp.
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Growing up near the ocean, I learned that getting fried shrimp right means being patient with your oil temperature. My grandma would always tell me, "If you rush the oil, you'll spoil the food."
Delicious Side Options
Make your meal even better by adding cilantro-lime rice and black beans on the side. If you want something lighter, set out bowls of fresh toppings like chunked avocado, quick-pickled red onions, and grilled corn salsa. There's something magical about the mix of hot tacos and cool, crisp toppings.
Fun Variations
Try turning this into a bowl meal by putting the bang bang shrimp on top of steamed jasmine rice. If you're watching carbs, wrap everything in butter lettuce instead of tortillas. You can also play with the spice level by changing how much sriracha you use, or swap it out for gochujang to get a totally different flavor.
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After tweaking this recipe for years, I can honestly say these Bang Bang Shrimp Tacos are better than what you'll get at most restaurants. It's all about the little things: making sure your shrimp are totally dry, keeping your oil at the right temp, and getting just the right amount of sauce on that crispy coating. My family asks for these all the time, and I bet yours will too.
Frequently Asked Questions
- → Can I prepare these tacos in advance?
- To keep the shrimp crispy, it's best to fry them fresh before serving. You can make the sauce up to 2 days early and refrigerate it, storing shrimp and sauce separately if you have leftovers.
- → How do I reheat leftover shrimp?
- Pop the shrimp in a 200°F oven for 15 minutes to warm them through, and let the sauce come to room temperature before serving.
- → Are these tacos gluten-free friendly?
- Yes, substitute the flour for a gluten-free option and swap flour tortillas for gluten-free wraps or lettuce cups.
- → How spicy is the dish?
- It’s moderately spicy, but you can tweak the heat level by adjusting the chili garlic sauce and Sriracha in the bang bang sauce.
- → What’s the ideal oil temp for frying shrimp?
- Keep the oil at 350°F to get a crispy crust while keeping the shrimp juicy inside.