Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!
You know that popular bang bang chicken dish?
Well, I basically re-created that, subbed in shrimp, and stuffed it in some tacos.
I know. Genius here.
Now you can stuff 3 shrimp per taco.
Or you can shoot for the moon and stuff 4-6.
And don’t forget about that sweet chili sauce. It’s purpose is for drizzling, dunking or slathering as needed.
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- 1/2 cup vegetable oil, or more, as needed
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tablespoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup Panko
- 12 6-inch corn tortillas
- 2 tablespoons chopped fresh cilantro leaves
For the slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro leaves
- 1/2 teaspoon salt
For the sauce
- 1/4 cup mayonnaise*
- 2 tablespoons sweet chili sauce
- 1 tablespoon honey
- 2 teaspoons Frank’s Hot Sauce
- To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.