Bang Bang Shrimp Tacos Crispy
Bang Bang Shrimp Tacos are a vibrant and delicious culinary delight that will elevate any gathering. Picture crispy shrimp enveloped in soft tortillas, topped with fresh veggies and drizzled with a spicy-sweet Bang Bang sauce. This quick and easy recipe is perfect for weeknight dinners or festive occasions, ensuring everyone at your table will be asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour, sifted
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp sriracha (adjust to taste)
- 8 taco shells (soft or crunchy)
- 1 cup shredded cabbage
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Prepare your workspace by gathering all ingredients.
- In one bowl, whisk the eggs until frothy. In another bowl, combine the flour with salt and pepper.
- Dredge each shrimp in flour, dip into eggs, then coat with panko breadcrumbs.
- Heat oil in a frying pan over medium-high heat. Fry the shrimp in batches until golden brown (about 3-4 minutes per side).
- While the shrimp are frying, mix mayonnaise, sweet chili sauce, and sriracha in a small bowl.
- Warm taco shells slightly. Assemble by layering crispy shrimp, shredded cabbage, and avocado slices.
- Drizzle generously with Bang Bang sauce and sprinkle cilantro on top before serving.
Nutrition
- Serving Size: 2 tacos (200g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: For gluten-free options, substitute gluten-free breadcrumbs and tortillas. Experiment with different proteins like chicken or tofu for variety. Store leftovers in an airtight container for up to two days; reheat in a skillet to retain crispiness.