Description
Crunchy, saucy shrimp tucked into warm tortillas with crisp lettuce and bright tomato, topped with an addictive bang-bang sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (neutral oil like vegetable or canola)
- Taco shells or flour/corn tortillas
- 1–2 cups shredded lettuce
- 1 medium tomato, diced
- 2–3 green onions, sliced
- Bang Bang sauce: 1/2 cup mayonnaise, 3 tbsp sweet chili sauce, 1 tsp sriracha (mix to taste)
Instructions
- Pour the buttermilk into a bowl and add the peeled, deveined shrimp. Toss to coat and refrigerate for about 30 minutes.
- In a wide bowl, whisk together cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- Remove shrimp from buttermilk and dredge in the flour mixture.
- Fry shrimp in batches for 2–3 minutes per side until golden brown.
- Transfer fried shrimp to a paper towel-lined plate to drain.
- Warm tortillas and build each taco with shredded lettuce, diced tomatoes, 3–4 shrimp, bang-bang sauce, and sliced green onions.
Notes
For gluten-free, substitute flour with a gluten-free baking mix or more cornstarch. Pair with cilantro-lime rice or Mexican street corn for a fuller meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican