Ingredients
Shrimp and Marinade
- ½ cup buttermilk
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound medium shrimp, peeled, deveined, tails removed
- ¼ cup cornstarch
- ¼ cup avocado oil
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup Frank’s RedHot sweet chili sauce
- 2-3 teaspoons sriracha
- 2 teaspoons soy sauce or Tamari
- 1 teaspoon lime juice (from 1 lime)
Slaw
- 4 cups thinly sliced green cabbage (from ½ large head)
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 1 tablespoon avocado oil
- ½ teaspoon grated lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped fresh cilantro
To Serve
- 8 corn tortillas, toasted
- Green onions (green parts only, thinly sliced)
- Fresh cilantro, finely chopped
- Lime wedges for squeezing
Instructions
- Marinate shrimp: In a medium bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp and toss to coat. Refrigerate and marinate for 15 minutes to infuse flavor and tenderize the shrimp.
- Make the slaw: Combine the thinly sliced green cabbage, lime juice, avocado oil, lime zest, salt, black pepper, and chopped cilantro in a large bowl. Toss well until evenly coated. Set aside to allow flavors to meld while you prepare the shrimp.
- Coat the shrimp: Remove half of the shrimp from the marinade, letting excess drip off. Place them in a large bowl and sprinkle with 2 tablespoons of cornstarch. Add the remaining shrimp and sprinkle with the remaining 2 tablespoons of cornstarch. Toss both batches until shrimp are well coated to ensure a crispy exterior when cooked.
- Cook the shrimp: Line a plate with paper towels to drain. Heat avocado oil in a large nonstick skillet over medium-high heat until hot. Add shrimp in a single layer, cooking in batches if needed. Fry shrimp for 2-3 minutes per side until golden brown and fully cooked. Transfer cooked shrimp to paper towel-lined plate to absorb excess oil.
- Make the bang bang sauce: In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce (or Tamari), and lime juice until smooth and well combined. Reserve half of this sauce for serving.
- Toss shrimp with sauce: Add the remaining half of the bang bang sauce to the cooked shrimp. Gently toss to coat the shrimp evenly without disturbing their crispy crust.
- Assemble the tacos: Place 4-5 sauced shrimp onto each toasted corn tortilla. Top with a scoop of prepared slaw, a drizzle of reserved bang bang sauce, sliced green onions, chopped fresh cilantro, and a squeeze of fresh lime juice for brightness. Serve immediately for best texture and flavor.
Notes
- Marinating shrimp in buttermilk tenderizes and adds flavor – do not skip this step.
- To keep shrimp crispy, fry them in batches without overcrowding the pan.
- Use good quality corn tortillas and toast them to add slight crunch and flavor.
- The bang bang sauce can be adjusted to your preferred spice level by varying the sriracha amount.
- This recipe can be made gluten-free by ensuring the soy sauce or Tamari used is gluten-free.
- Leftover slaw can be stored separately in an airtight container for up to 2 days but is best fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: American
