Bang Bang Shrimp Tacos
Crispy shrimp with a spicy kick, wrapped in soft tortillas.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Approximately 450 g
- ½ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tsp paprika
- Salt & pepper, to taste
- Oil (for frying)
For the Sauce
- ½ cup mayonnaise
- 2 Tbsp sweet chili sauce
- 1 Tbsp sriracha Adjust to taste
For the Tacos
- 8 small corn tortillas
- 1 cup shredded cabbage Green or purple
- 1 whole avocado, sliced
- Optional: fresh cilantro, minced, for garnish
- Optional: lime wedges for serving
Instructions
Preparation
- In a large bowl, combine flour, paprika, salt, and pepper. Toss the shrimp in the flour mixture until well coated.
- In a shallow dish, place the panko breadcrumbs. Dip each floured shrimp into the breadcrumbs, pressing lightly to adhere.
Cooking the Shrimp
- Heat about 1/2 inch of oil in a frying pan over medium-high heat. Once the oil is hot, add the breaded shrimp in batches and fry for about 2–3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Making the Sauce and Assembling
- In a small bowl, mix mayonnaise, sweet chili sauce, and sriracha. Adjust the sriracha based on your desired level of heat.
- Warm the corn tortillas in another pan until pliable. Fill each tortilla with fried shrimp, topping them with shredded cabbage and avocado slices. Drizzle with the sauce and sprinkle with fresh cilantro if desired.
Serving
- Serve the tacos immediately, with lime wedges on the side for squeezing.
Notes
For a lighter version, try baking the shrimp instead of frying. Increase sriracha for more heat. Consider diced tomatoes or pickled onions for added flavor.