Bang Bang Shrimp Tacos

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Bang Bang Bang Sauce

3/4 cup

Mayonnaise

1/4 cup

Chili Sauce

1 tsp

Sriracha

Bang Bang Shrimp

8 oz

Shrimp

3/4 cup

Corn Starch

1 Tbsp

All-Purpose Flour

1 cup

Buttermilk

1

Lemon , juiced

1 Tbsp juice per serving

3

Flour Tortillas

1 cup

Diced Tomatoes

1 cup

Shredded Iceberg Lettuce

2 Tbsp

Sour Cream

to taste

Scallions

for garnish

to taste

Limes

as needed

Canola Oil

for frying

Cooking Instructions

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Step 1

Make the Bang bang sauce by combining the Mayonnaise (3/4 cup) , Chili Sauce (1/4 cup) , and Sriracha (1 tsp) .

Step 2

Pour the Buttermilk (1 cup) and juice from Lemon (1) over the Shrimp (8 oz) and set aside for 30 minutes to marinate.

Step 3

Mix the Corn Starch (3/4 cup) and All-Purpose Flour (1 Tbsp) together.

Step 4

Heat 2 cups of Canola Oil (as needed) in a fryer or heavy-bottomed pan to 375 degrees F (190 degrees C).

Step 5

Strain the shrimp and then dredge the shrimp in the cornstarch mixture.

Step 6

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.

Step 7

Warm the Flour Tortillas (3) on a griddle or in a pan.

Step 8

Toss the crispy bang bang shrimp in the sauce and coat well.

Step 9

Fill the warm tortillas with Shredded Iceberg Lettuce (1 cup) and then top with the Bang Bang shrimp, Tomatoes (1 cup) , Scallions (to taste) , and Sour Cream (2 Tbsp) .

Step 10

Garnish the tacos with Limes (to taste) wedges and extra Bang Bang sauce. Serve immediately. Enjoy!