Make the Bang bang sauce by combining the
Mayonnaise (3/4 cup)
Chili Sauce (1/4 cup)
Sriracha (1 tsp)
Buttermilk (1 cup)
and juice from
Shrimp (8 oz)
and set aside for 30 minutes to marinate.
Corn Starch (3/4 cup)
All-Purpose Flour (1 Tbsp)
Heat 2 cups of
Canola Oil (as needed)
in a fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).
Strain the shrimp and then dredge the shrimp in the cornstarch mixture.
Shake off any excess dredge and deep fry the shrimp for 4 minutes. Carefully remove the shrimp from the hot oil with a slotted spoon and place on paper towels.
Flour Tortillas (3)
on a griddle or in a pan.
Toss the crispy bang bang shrimp in the sauce and coat well.
Fill the warm tortillas with
Shredded Iceberg Lettuce (1 cup)
and then top with the Bang Bang shrimp,
Tomatoes (1 cup)
Scallions (to taste)
Sour Cream (2 Tbsp)
Garnish the tacos with
Limes (to taste)
wedges and extra Bang Bang sauce. Serve immediately. Enjoy!