Bang Bang Shrimp Tacos (Dynamite Shrimp)
Total Time
45 mins
Prep Time
30 mins
Cook Time
15 mins
Rating
5 out of 5 stars
(235)
Ingredients
8-12 tacos
- 1 lb large shrimp, peeled and deveined, tails removed
- 1/2 cup buttermilk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup corn starch
- Peanut oil or Canola oil for frying shrimp
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce, or to taste
- 8 to 12 Small White Corn Tortillas, or Hard Taco Shells
- 3 cups Purple or Green Cabbage, thinly sliced
- 1 medium tomato, diced
- 1/4 cup cilantro, coarsely chopped
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Preparation
Step 1
In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
Step 2
Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deveined shrimp and stir to coat. Set aside while you start preheating your oil.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Lightly toast corn tortillas on a griddle, skillet for 30 seconds per side, or over a gas flame if you want some charring.
Step 7
Add desired taco toppings, top with 2-3 shrimp per taco and drizzle with remaining sauce.
Step 8
Serve with a sprinkle of cilantro and a squeeze of fresh lime juice.
Step 9
Save recipe for the next time?
Chef's notes
The nutrition label (fat content and overall calories) is only an estimate since it’s difficult to gauge oil absorption for shrimp.
Pro Tip:
Use a clip-on pot thermometer to keep the temperature of the oil steady at 375˚F and be sure to bring the oil back to temperature before adding the next batch. If the oil cools too much, the shrimp will absorb more oil, if it gets too hot, the shrimp may burn.
To make it easy to drizzle sauce over tacos, transfer it to a ziploc bag and seal. Snip off the tip of the bag with scissors then drizzle sauce over tacos.
