Servings: 8 tacos (or 12 smaller tacos) Bang Bang Shrimp: 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 Sauce Ingredients 1/2 cup mayonnaise 3 Tbsp Thai sweet chili sauce 3 tsp Sriracha hot sauce, or to taste Taco Toppings: 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
How to Make Bang Bang Shrimp: In a small bowl, stir together Bang Bang Sauce ingredients and set aside. Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat.
Set aside while you start preheating your oil. 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.
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. 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.
To prepare Bang Bang Shrimp Tacos, lightly toast corn tortillas on a griddle or skillet for 30 seconds per side or over a gas flame for charring. Sprinkle remaining sauce over tacos with 2-3 shrimp and chosen toppings. Sprinkle cilantro and squeeze fresh lime juice on top.