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
Notes
Leftover 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. Gently warm the fried shrimp in a skillet over low heat or in a toaster oven until heated through. Do not microwave. The Bang Bang sauce can be served cold or warmed slightly. Reassemble the tacos with freshly warmed tortillas and your stored toppings. For longer storage, freeze un-sauced, fried shrimp. Thaw overnight in the refrigerator before reheating and saucing.