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Bang Bang Shrimp Tacos

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This homemade bang bang shrimp is crisp and cheeky at the same time. These shrimp can be served in many types, but it is particularly satisfying as Bang Bang shrimp tacos sprinkled with bang bang sauce.

Watch the video tutorial and see how easy it is to recreate this favorite restaurant.

This recipe increases your taco on Tuesdays. If you like tacos as much as we do, be sure to add our famous fish tacos to your rotation. You can also change things with taco salad or even taco soup!

What is bang bang shrimp? Bang bang shrimp was popular by Bonefish Grill. Also called dynamite shrimp, which has become popular in the Cheesecake Factory restaurant.

Shrimp are crushed and fried until extra crispy and then thrown into a sweet and spicy cream sauce. There are only three ingredients for this simple and delicious sauce: mayonnaise, thai sweet chili sauce and sriracha spicy chili sauce. We can’t help but add some extra hot sauce for warmer.

Ingredients

Bang Bang Shrimp:

1 lb large shrimp peeled and deveined, tails removed

1/2 cup buttermilk

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp onion powder

1/4 tsp garlic powder

3/4 cup corn starch

Peanut oil or Canola oil for frying shrimp

Sauce Ingredients

1/2 cup mayonnaise

3 Tbsp Thai sweet chili sauce

3 tsp Sriracha hot sauce or to taste

Taco Toppings:

8 to 12 Small White Corn Tortillas

3 cups Purple or Green Cabbage thinly sliced

1 medium tomato diced

1/4 cup cilantro coarsely chopped

Instructions

How to Make Bang Bang Shrimp:

In a small bowl, stir together Bang Bang Sauce ingredients and set aside.
Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.
Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.

Heat 1 1/2” of oil in a dutch oven or pot to 375˚F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.

Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.

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