Discover the BEST Bang Bang Shrimp Taco, a flavor explosion in every bite that’s incredibly easy to whip up for any occasion. This recipe offers a restaurant-quality experience at home, proving that gourmet can be simple.
Key Ingredients for BEST Bang Bang Shrimp Taco
- 1.5 lbs large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- Vegetable oil, for frying (about 2-3 cups)
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tablespoons sriracha (or to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon soy sauce
For the Tacos:
- 8-12 small flour tortillas or corn tortillas
- 1 cup shredded purple cabbage
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
How to Make BEST Bang Bang Shrimp Taco
Prepare for a culinary adventure that’s both quick and incredibly rewarding. This BEST Bang Bang Shrimp Taco recipe simplifies a beloved dish, transforming fresh shrimp into crispy, saucy perfection. The magic lies in its straightforward preparation, leading to a creamy, spicy, and utterly satisfying taco experience ready in under 45 minutes.
Step-by-Step Instructions
- Prepare the Shrimp: Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a crispy coating.
- Set Up Breading Stations: In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, place the panko breadcrumbs.
- Coat the Shrimp: Dredge each shrimp first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp thoroughly with the panko breadcrumbs, pressing gently to ensure a good adhesion. Place the breaded shrimp on a plate or baking sheet.
- Make the Bang Bang Sauce: In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce until smooth and well combined. Taste and adjust the sriracha for your desired level of spice.
- Fry the Shrimp: Heat about 2-3 cups of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches around 350°F (175°C). Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain.
- Coat Shrimp with Sauce: Once all the shrimp are fried and drained, transfer them to a clean bowl. Pour about half of the prepared Bang Bang sauce over the shrimp and gently toss to coat evenly. Add more sauce if desired, but be careful not to make it too soggy.
- Warm the Tortillas: Lightly warm the tortillas in a dry skillet, microwave, or oven until pliable.
- Assemble the Tacos: Spoon a generous amount of the saucy Bang Bang shrimp into each warm tortilla. Top with shredded purple cabbage and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.
Why You’ll Love This BEST Bang Bang Shrimp Taco
Get ready to fall head over heels for the BEST Bang Bang Shrimp Taco. Its star feature is undoubtedly the perfectly crispy, succulent shrimp enrobed in a sensational sweet, spicy, and creamy Bang Bang sauce – a flavor combination that’s undeniably addictive. Making these tacos at home is a fantastic way to save money compared to takeout, offering a gourmet experience without the hefty price tag; you’re in control of the quality and quantity of each ingredient. The vibrant crunch of purple cabbage and the fresh burst of cilantro add delightful textures and flavors, elevating this dish beyond just shrimp and sauce, much like a sophisticated shrimp appetizer but in a perfectly portable taco form.
Forget the long waits and inflated prices; your own kitchen can become the source of your new favorite weeknight meal or party appetizer. If you adore the kick of sriracha and the tang of sweet chili, but crave that satisfying crunch, then this recipe is calling your name. Why not gather your loved ones and embark on this culinary adventure together? Give this BEST Bang Bang Shrimp Taco a try – it’s a guaranteed crowd-pleaser that’s as fun to make as it is to devour!
Storing and Reheating Tips
Leftover BEST Bang Bang Shrimp Taco components can be stored separately in airtight containers in the refrigerator for up to 2-3 days. For optimal results, store the fried shrimp, the Bang Bang sauce, and the taco toppings independently.
To reheat, gently warm the fried shrimp in a skillet over low heat or in a toaster oven until heated through, being careful not to overcook them, which can make them tough. Do not microwave the shrimp as they will lose their crispiness. The Bang Bang sauce can be served cold or warmed slightly. Reassemble the tacos with freshly warmed tortillas and your stored toppings.
If you wish to freeze components for longer storage, it’s best to freeze the un-sauced, fried shrimp. Once completely cooled, spread them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Thaw overnight in the refrigerator before reheating and saucing.
Final Thoughts
The BEST Bang Bang Shrimp Taco truly delivers on both flavor and ease, making it a fantastic addition to any meal plan. Give this sensational recipe a go – you won’t be disappointed with this delightful taste of the ocean in every bite.
BEST Bang Bang Shrimp Taco
Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp completely dry with paper towels. This is crucial for achieving a crispy coating.1.5 lbs large shrimp, peeled and deveined
- In a shallow bowl, whisk together the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, place the panko breadcrumbs.1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 large eggs, beaten, 1/2 cup panko breadcrumbs
- Dredge each shrimp first in the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp thoroughly with the panko breadcrumbs, pressing gently to ensure a good adhesion. Place the breaded shrimp on a plate or baking sheet.1.5 lbs large shrimp, peeled and deveined, 1 cup all-purpose flour, 2 large eggs, beaten, 1/2 cup panko breadcrumbs
- In a medium bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and soy sauce until smooth and well combined. Taste and adjust the sriracha for your desired level of spice.1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha (or to taste), 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce
- Heat about 2-3 cups of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches around 350°F (175°C). Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the shrimp from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain.2-3 cups vegetable oil, for frying, 1.5 lbs large shrimp, peeled and deveined
- Once all the shrimp are fried and drained, transfer them to a clean bowl. Pour about half of the prepared Bang Bang sauce over the shrimp and gently toss to coat evenly. Add more sauce if desired, but be careful not to make it too soggy.1.5 lbs large shrimp, peeled and deveined, 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha (or to taste), 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce
- Lightly warm the tortillas in a dry skillet, microwave, or oven until pliable.8-12 small flour tortillas or corn tortillas
- Spoon a generous amount of the saucy Bang Bang shrimp into each warm tortilla. Top with shredded purple cabbage and a sprinkle of fresh cilantro. Serve immediately with lime wedges on the side.1.5 lbs large shrimp, peeled and deveined, 8-12 small flour tortillas or corn tortillas, 1 cup shredded purple cabbage, 1/4 cup chopped fresh cilantro, lime wedges, for serving