Description
Crispy Bang Bang Shrimp wrapped in warm tortillas topped with fresh avocado, lettuce, and cilantro, bursting with flavor and crunch.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha, or to taste
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Fresh cilantro leaves, for garnish
- Shredded lettuce, for serving
- Lime wedges, for serving
Instructions
- Rinse the shrimp under cold water, then pat them dry with paper towels. Set aside.
- Set up your breading station: in one bowl, combine flour with salt, black pepper, and paprika. In the second bowl, beat the eggs. Place the panko breadcrumbs in the third bowl.
- Coat each shrimp in the flour mixture, dip into the beaten eggs, and finally, coat in panko breadcrumbs.
- Heat about ½ inch of vegetable oil in a deep pan over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
- Mix together the mayonnaise, sweet chili sauce, and Sriracha in a separate bowl, adjusting the Sriracha for spiciness as desired.
- Warm the tortillas. On each tortilla, layer shredded lettuce, several pieces of crispy shrimp, a dollop of Bang Bang sauce, sliced avocado, and fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
Feel free to adjust the level of spiciness in the Bang Bang sauce according to your preference.