Description
Crispy Bang Bang shrimp wrapped in warm tortillas, topped with crunchy cabbage, fresh tomato, and zesty sauce—a delightful seafood meal.
Ingredients
- 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 or canola oil (for frying shrimp)
- 1/2 cup mayonnaise
- 3 Tbsp Thai sweet chili sauce
- 3 tsp Sriracha hot sauce (or to taste)
- 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)
Instructions
- Marinate the shrimp in buttermilk and seasonings for at least 20 minutes.
- Coat the shrimp in corn starch.
- Heat oil in a pan over medium-high heat.
- Fry the coated shrimp for 2-3 minutes on each side until golden and crispy.
- Mix mayonnaise, Thai sweet chili sauce, and Sriracha to create the Bang Bang sauce.
- Serve the crispy shrimp on tortillas topped with cabbage, tomato, cilantro, and drizzle with sauce.
Notes
For extra flavor, add spices to the corn starch or bake the shrimp at 400°F for a lighter version.