There’s something irresistibly delightful about the crunch of fried shrimp nestled in a warm tortilla, and these Bang Bang Shrimp Tacos deliver just that. This recipe takes about 45 minutes from start to finish, and the combination of crispy shrimp and zesty coleslaw makes it work beautifully for summer dining or any casual get-together.
This recipe is ideal for seafood lovers and anyone looking to shake up their taco night. Serve these tacos at parties, family gatherings, or even as a fun weeknight dinner. You can marinate the shrimp in advance, giving you a head start for busy days.
Why You’ll Love This Recipe
- The shrimp is perfectly crispy on the outside and tender on the inside.
- The coleslaw adds a refreshing crunch that complements the shrimp.
- It’s quick to whip up, making it a go-to recipe for busy nights.
- The sweet chili sauce gives just the right amount of kick to each bite.
What You’ll Need
Here’s everything you’ll need to create these delicious tacos.
For the Shrimp
- 1 lb shrimp, peeled and deveined
- 1 cup buttermilk
For the Breading
- 1 cup flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Oil for frying
For the Tacos
- 4 flour tortillas
- 1 cup coleslaw mix
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Use low-fat mayonnaise as a substitute for a lighter dish.
Substitutions & Swaps
- Shrimp: Chicken can be used instead.
- Flour: Gluten-free flour works well.
- Coleslaw mix: Shredded cabbage is a good alternative.
- Sweet chili sauce: Sriracha offers a spicier kick.
How to Make It
Follow these simple steps for delicious tacos.
Marinate
- Marinate the shrimp. In a bowl, soak the shrimp in buttermilk for 30 minutes to enhance flavor and tenderness.
Prepare Breading
- Mix the breading. In another bowl, combine flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
Heat Oil
- Heat the oil. In a frying pan, heat oil over medium heat, ensuring it’s hot enough for frying.
Coat and Fry
- Coat and fry the shrimp. Take each shrimp from the buttermilk, coat it in the flour mixture, and fry until golden brown, about 2-3 minutes per side.
Prepare Coleslaw
- Mix the coleslaw. In a separate bowl, combine coleslaw mix, mayonnaise, sweet chili sauce, and lime juice until well-blended.
Warm Tortillas
- Warm the tortillas. Lightly toast the flour tortillas in a pan until they are pliable.
Assemble Tacos
- Assemble the tacos. Place fried shrimp and coleslaw on each tortilla, layering them generously.
Garnish
- Garnish and serve. Top with fresh cilantro and serve immediately for the best flavor.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, shrimp does not freeze well after frying.
Reheat: Gently in a pan for 3-4 minutes until heated through.
Tips for Best Results
- Ensure the oil is hot enough before adding the shrimp for an extra crispy texture.
- Don’t overcrowd the pan when frying to keep the shrimp crispy.
- Make the coleslaw just before serving to maintain its crunch.
Serving Suggestions
- Pair with avocado slices for creaminess.
- Serve alongside a tangy lime wedge for an extra zing.
- Enjoy with a refreshing drink like a margarita for a festive touch.
