A little fusion cooking for your taco night is a way to keep the weekly tradition fun and light. This week why not try your hand at these Bang Bang Shrimp Tacos with you own homemade Bang Bang Sauce and hand battered crispy shrimp. This super quick meal is going to be super fun to serve up to your family.
Bang Bang sauce has got a kick but it is so yum over these crispy fried shrimps. A quick kitchen hack – save your empty squeezable ketchup, mustard, and mayo bottles. Run them through the dishwasher and reuse them to artfully add sauces to your dishes. They are also great for mixing your sauces together – you can add the ingredients directly to the bottle using a funnel and then close the lid and shake it up!
You might be wondering why cornstarch instead of flour. Three reasons – cornstarch produces a lighter breading, so as to not over power the delicious fresh shrimp. And second – cornstarch forms a coating with just the heavy cream to cling to. Flour tends to needs a layer of flour, an egg bath and then more flour – longer process all the way around. Lastly, since shrimp cooks so quickly, you want a breading that will be crispy quickly too, so that the shrimp stays succulent.
If you aren’t sure what to serve on the side of these tacos – first know they are pretty filling on their own (especially if you do four shrimps per taco). The last time I made these, I serve them up with my Simple Egg Fried Rice (to sort of play on the slightly Asian vibe).
Now Let’s Get Cookin’!
Bang Bang Shrimp Tacos
- 15 Flour Tortillas fajita size
- 1 cup Green Cabbage shaved
- ½ Medium Red Onion thinly sliced
- ½ cup Cilantro chopped
For the Shrimp
- 2 lb Large (31-40ct) Raw Shrimp peeled, deveined, tail-off
- 2 cup Heavy Cream
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Cooking Oil
- 2 cup Cornstarch
For the Bang Bang Sauce
- ½ cup Mayonnaise
- ⅓ cup Sweet Chili Sauce
- ⅓ cup Sriracha
- Combine heavy cream, salt, onion powder and garlic powder in a bowl. Add raw shrimp. Let sit for at least 10 minutes (up to 30 minutes), covered in the refrigerator.
- Combine sauce ingredients and let rest while cooking shrimp.
- In a large frying pan over medium high heat, add enough oil to be ½ inch deep. Add cornstarch to a bowl.
- Once oil is hot, prepare to fry the shrimp in batches. Remove a third of the shrimp from the cream marinade and add to cornstarch. Toss until evenly coated then add shrimp to hot oil in a single layer. Fry for 90 seconds on each side. Then remove to a wire rack. Repeat with remaining shrimp.
- To build the taco, start with tortilla, then add portion of cabbage and red onions. Add three or four pieces of shrimp and drizzle with bang bang sauce and sprinkle with cilantro. Serve two or three tacos per person.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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