Ingredients
Equipment
Method
- Pat the peeled and deveined shrimp thoroughly dry with paper towels. This is crucial for achieving crispy, well-coated shrimp. In a medium bowl, combine 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper. Mix well to create your seasoned flour.1.5 pounds large shrimp, peeled and deveined, tails on or off, 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
- In a separate shallow bowl, whisk the 2 large eggs until well combined. In a third shallow bowl, place the 1 cup of panko breadcrumbs.2 large large eggs, beaten, 1 cup panko breadcrumbs
- Working in batches, dredge each dried shrimp first in the seasoned flour, shaking off any excess. Then, dip the floured shrimp into the beaten eggs, ensuring it's fully coated. Finally, press the shrimp into the panko breadcrumbs, coating them completely. Place the breaded shrimp on a clean plate or baking sheet and repeat with the remaining shrimp.1.5 pounds large shrimp, peeled and deveined, tails on or off, 1 cup all-purpose flour, 1 cup panko breadcrumbs, 2 large large eggs, beaten
- While you’re breading the shrimp, prepare the irresistible Bang Bang sauce. In a medium bowl, whisk together 1 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha (or to your spice preference), 1 tablespoon honey, 1 teaspoon rice vinegar, and 1/2 teaspoon garlic powder. Stir until smooth and well combined. Taste and adjust seasonings if needed.1 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder
- Heat about 2 inches of your chosen high-heat cooking oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches around 350°F (175°C). Carefully add the breaded shrimp to the hot oil in a single layer, being careful not to overcrowd the pan (you may need to fry in batches). Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to remove the fried shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil.High-heat cooking oil
- Once all the shrimp are fried, place the warm, crispy shrimp in a clean bowl. Pour about half of the prepared Bang Bang sauce over the shrimp and gently toss to coat each piece evenly. Add more sauce if desired, but be careful not to make it too soupy, as you still want the shrimp to retain some crispiness.1 cup mayonnaise, 1/4 cup sweet chili sauce, 2 tablespoons sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder
- Warm your tortillas according to package instructions (or briefly heat them on a dry skillet). Spoon a generous portion of the saucy Bang Bang shrimp onto each warm tortilla. Top with shredded lettuce or cabbage, diced red onion or thinly sliced green onions, and a sprinkle of fresh cilantro.8-12 count small flour or corn tortillas, warmed, Shredded lettuce or cabbage, Diced red onion or green onions, Chopped cilantro
- Serve the BEST Bang Bang Shrimp Tacos immediately with lime wedges on the side for an extra burst of freshness.Lime wedges, for serving
Notes
The crispiness of the fried shrimp will diminish over time once sauced. For optimal freshness, store leftover shrimp and sauce separately. Reheating shrimp by pan-frying is recommended to regain some crispiness.
