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Crispy Bang Bang Shrimp Tacos with Cilantro-Lime Slaw

Bang Bang Shrimp Tacos

Crackly buttermilk-and-cornstarch fried shrimp tossed in a glossy sweet-chili-sriracha mayo, then tucked into warm tortillas with a bright cilantro-lime slaw. The cornstarch coating shatters on the first bite, the sauce hits sweet-hot-creamy in the same beat, and the slaw keeps everything fresh. It is the Florida bar snack the internet fell in love with, finally given a proper taco home.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb large shrimp peeled and deveined, tails removed
  • 1 cup buttermilk
  • 1 tsp kosher salt for the soak
  • 0.5 tsp black pepper freshly ground
  • 1 cup cornstarch for dredging
  • 4 cups neutral oil canola or vegetable, for deep-frying
  • 0.5 cup mayonnaise full-fat
  • 0.33 cup Thai sweet chili sauce Mae Ploy preferred
  • 2 tbsp sriracha adjust to heat preference
  • 1 tsp fresh lime juice for the sauce
  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 3 tbsp fresh cilantro chopped, plus more for serving
  • 3 scallions thinly sliced
  • 2 tbsp fresh lime juice for the slaw
  • 2 tbsp mayonnaise for the slaw
  • 0.5 tsp kosher salt for the slaw, to taste
  • 8 small flour or corn tortillas 6-inch, street-taco size

Equipment

  • 1 heavy-bottomed Dutch oven or deep skillet for frying
  • 1 instant-read or candy thermometer to monitor oil temperature
  • 1 wire rack set over a sheet pan for draining
  • 2 Mixing bowls one for buttermilk soak, one for cornstarch dredge
  • 1 Large bowl for the slaw
  • 1 Small bowl for the bang bang sauce
  • 1 dry cast-iron or nonstick skillet for warming tortillas
  • 1 pair of tongs or spider strainer

Method
 

  1. Pat the shrimp dry, then combine them in a bowl with the buttermilk, 1 teaspoon kosher salt, and the black pepper. Stir to coat and let sit at room temperature for 15 minutes while you prep everything else.
  2. Make the slaw. In a large bowl, toss the green cabbage, purple cabbage, chopped cilantro, scallions, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 0.5 teaspoon kosher salt. Mix well and set aside in the fridge so the flavors come together.
  3. Whisk the bang bang sauce. In a small bowl, combine the 0.5 cup mayonnaise, Thai sweet chili sauce, sriracha, and 1 teaspoon lime juice until smooth and glossy. Taste and adjust the sriracha for heat. Set aside.
  4. Pour the neutral oil into a heavy-bottomed Dutch oven or deep skillet to a depth of about 2 inches. Heat over medium-high until the oil reaches 360 F on a thermometer.
  5. While the oil heats, spread the cornstarch in a shallow bowl. Lift the shrimp out of the buttermilk one at a time, letting excess drip off, then dredge thoroughly in the cornstarch, pressing gently so it sticks. Place coated shrimp on a plate.
  6. Fry the shrimp in batches of 8 to 10, never crowding the pan. Cook for 2 to 3 minutes, turning once, until the coating is pale gold and crisp and the shrimp are opaque and just cooked through.
  7. Transfer the fried shrimp to a wire rack set over a sheet pan. Let the oil come back up to 360 F between batches and repeat until all the shrimp are fried.
  8. Warm the tortillas in a dry cast-iron or nonstick skillet over medium-high heat, about 20 seconds per side, until pliable and lightly toasted in spots. Stack them under a clean towel to keep warm.
  9. Working quickly, transfer the still-hot shrimp to a clean bowl, pour about three-quarters of the bang bang sauce over the top, and toss gently with a spatula just until each shrimp is coated. Do not let them sit and steam.
  10. Build the tacos. Lay a generous pile of slaw down the center of each warm tortilla, top with 2 or 3 sauced shrimp, and finish with extra cilantro, a squeeze of lime, and a drizzle of the reserved bang bang sauce. Serve immediately.

Notes

  • Cornstarch is non-negotiable. Flour makes a softer crust that goes soggy the moment the sauce touches it.
  • Sauce the shrimp at the very last second, right before building the tacos, so the crust stays crisp.
  • Oil temperature matters more than time. Drop it below 340 F and the shrimp turn greasy fast.
  • Serve with extra lime wedges, more bang bang sauce for dipping, and pickled red onions or a scoop of black beans on the side if you want a fuller plate.
  • For a lighter version, air-fry the cornstarch-coated shrimp at 400 F for about 8 minutes, shaking halfway.