Bang Bang Shrimp Tacos (Dynamite Shrimp) Recipe – Asian Special
Experience a flavor explosion with these bang bang shrimp tacos, where crispy fried shrimp tacos meet a luscious Bang Bang sauce for a mouthwatering blend of sweet, spicy, and creamy. This Asian fusion tacos dish transforms ordinary dinner into a sensational feast—perfect as a quick weeknight meal that’s ready in just 30 minutes.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
Bang Bang Shrimp Tacos Ingredients :
Bang Bang Sauce
- 1/4 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- Sriracha sauce, to taste
Fried Shrimp
- 1/2 cup buttermilk
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 pound large shrimp, peeled and deveined, tails removed
- Canola oil or peanut oil, for frying
- 3/4 cup cornstarch
Tacos
- 8-12 small white corn tortillas or hard shell tacos
- 3 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 green onions, sliced
- Lime juice
- Thinly sliced jalapenos, optional
How To Make Bang Bang Shrimp Tacos (Dynamite Shrimp)
Bang Bang Sauce: In a bowl, mix together mayonnaise, chili sauce, and Sriracha until smooth.
Fried Shrimp: In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Add shrimp and toss to coat. Heat 2 to 3 inches of oil in a heavy-bottomed pan over medium heat until it reaches 375°F on a digital thermometer. Place cornstarch in a shallow bowl. Using tongs, remove shrimp from the buttermilk marinade, letting excess drip off, then coat each side in cornstarch. Fry shrimp in batches for 1 to 2 minutes per side, until light brown and cooked through. Transfer to a paper towel-lined plate. Reheat oil to 375°F and repeat with remaining shrimp. Place in a serving bowl, add sauce, and toss to coat. Serve warm.
Tacos: On a griddle or skillet over medium heat, lightly toast tortillas for 30 seconds per side. Fill each tortilla with shredded cabbage and 2 to 3 shrimp. Drizzle with additional sauce, if desired. Top with cilantro, green onions, lime juice, and jalapenos, if using.
Recipe Notes:
Oil Temperature: Maintain frying oil at 375 °F (190 °C) with a thermometer to ensure shrimp cook evenly and remain crispy.
Cornstarch Coating: A thin, even cornstarch coating guarantees a light, crunchy bite—shake off any excess before frying.
Storage Tips: Store shrimp in an airtight container in the fridge for up to 3 days. Reheat in a 350 °F oven on a baking sheet to preserve crispiness.
Taco Toppings: Top your tacos with shredded cabbage, cilantro, green onions, a squeeze of lime juice, and optional jalapeños for freshness and extra zing.
