I have made Bang Bang Shrimp Tacos in the air fryer a few times.
But I guess I was feeling like going all out for our Friday night dinner.
So I decided to go ahead and deep fry the shrimp.
The cornstarch gives the fried shrimp a light and crispy coating that is unmatched.
Even my daughter, who just came back from eating dinner out with friends and claimed she wasn’t hungry tried a bite.
It was so good she ended up finishing my taco!
How to Make Bang Bang Shrimp Tacos
Really the first thing I did was make the homemade bang bang sauce so it was ready to go.
Just add half a cup of mayo, half a cup sweet Thai chili sauce, and 2 Tbsps. sriracha to a bowl and mix it together.
Boom…sauce is ready.
Then put a pound of jumbo shrimp, peeled and deveined, in a bowl with a cup of buttermilk.
And put a cup of cornstarch in a separate bowl.
You’ll want to set the breading and frying station up just like this.
It is less mess if the cornstarch is close to the frying oil.
I filled my saucepan up about 2 to 3 inches with vegetable oil and placed it over medium heat.
Once the oil reaches 350 degrees, dredge a few shrimp in the cornstarch and gently place them in the oil.
They will cook for about 2 to 3 minutes in the oil.
Have a plate lined with paper towels for the shrimp to set on after frying.
And repeat frying the remaining shrimp.
Just look at that crisp, golden brown coating!
Toss the shrimp in the sauce and you have Bang Bang Shrimp Tacos!
I kept these pretty simple by adding slaw and cilantro. Seriously….go make these for yourself very soon!
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Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos are easy to make and over the top delicious, a homemade bang bang sauce on fried shrimp with slaw and cilantro
- 1 pound jumbo shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- vegetable oil (enough to fill a saucepan 2 to 3 inches deep)
- 1/2 cup mayo
- 1/2 cup sweet Thai chili sauce
- 2 Tbsps sriracha (more or less according to spice preference)
- 6 fajita size flour tortillas
- Toppings: slaw, cilantro
Put the shrimp in a bowl with the buttermilk. Put the cornstarch in a separate bowl. Fill a saucepan with vegetable oil 2 to 3 inches deep over medium heat.
While the oil heats up, put the mayo, sweet Thai chili sauce, and sriracha in a bowl and mix until combined. Set another plate out with paper towels to put the shrimp after they are fried.
Once the oil reaches 350 degrees put 6 shrimp in the cornstarch and toss to coat them. Then gently place them in the oil. Fry for 2 to 3 minutes and put them on the plate lined with paper towels. Repeat frying the remaining shrimp.
Coat the shrimp with the bang bang sauce and serve on the tortillas with the slaw and cilantro and more bang bang sauce of desired.