Ingredients
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
- 3 cups Purple or Green Cabbage thinly sliced
- 1 medium tomato diced
- 1/4 cup cilantro coarsely chopped
Instructions
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.
