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crispy jumbo shrimp bang bang tacos

Jumbo Bang Bang Shrimp Tacos

These Jumbo Bang Bang Shrimp Tacos are guaranteed to impress, super crispy and yum! Plus they come together in under 30 minutes!
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Ingredients

For the Bang Bang Shrimp

  • 500 g jumbo raw shrimp peeled and deveined
  • 150ml buttermlik
  • 120 g cornflour cornstarch
  • 2 eggs
  • 150 g panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika x2
  • ½ teaspoon salt x2
  • ½ teaspoon black pepper x2
  • Oil for frying

For the Bang Bang Sauce

  • 120 g mayonnaise
  • 3 tablespoons sweet chilli sauce
  • 1 –2 tablespoons sriracha adjust to taste
  • 1 teaspoon honey
  • 1 teaspoon lime juice

For the Coleslaw

  • 1/4 small pointed cabbage or any cabbage thinly sliced
  • 1/4 small red cabbage thinly sliced
  • 1 broccoli stem julienned (ensure firm when buying)
  • 2 celery stalks sliced
  • 2 carrots peeled and thickly grated
  • 1 red onion finely chopped
  • Small bunch of coriander dill or parsley, finely chopped
  • 1 tbsp Dijon mustard
  • 3 tbsp light mayonnaise
  • 3 tbsp soured cream Greek yoghurt or more mayonnaise
  • 1 tbsp apple cider vinegar
  • A few pinches paprika
  • Salt to taste
  • Black pepper to taste

To Assemble the Tacos

  • 8 small flour or corn tortillas
  • Bang bang shrimp
  • Cabbage slaw
  • Extra bang bang sauce
  • Fresh coriander

Instructions

Prepare the bang bang sauce

  • In a bowl combine mayonnaise, sweet chilli sauce, sriracha, honey and lime juice. Mix until smooth and set aside.

Make the coleslaw

  • Prepare the coleslaw by combining cabbage, red cabbage, broccoli stem, celery, carrots, red onion and herbs in a large bowl. Add Dijon mustard, mayonnaise, soured cream or yoghurt, apple cider vinegar, paprika, salt and pepper. Mix well and place in the fridge until ready to use.

Set up the shrimp coating station

  • In a bowl marinate the jumbo shrimp in buttermilk and 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt and ½ teaspoon black pepper.
  • Prepare three dishes: Cornflour mixed with garlic powder, paprika, salt and black pepper, beaten eggs and panko breadcrumbs.

Coat the shrimp

  • Dip each shrimp in the following order.
  • Cornflour mixture
  • Egg
  • Panko breadcrumbs
  • Press gently on both sides so the breadcrumbs stick well.

Fry the shrimp

  • Heat oil in a deep pan to around 180°C. Fry the shrimp in batches for 2–3 minutes until golden, crispy and cooked through. Transfer to a wire rack or paper towel.

Toss shrimp in bang bang sauce

  • Place the crispy shrimp in a bowl and drizzle with half of the bang bang sauce. Toss gently to coat.

Warm the tortillas

  • Heat tortillas in a dry pan for about 30 seconds per side until soft and warm.

Assemble the tacos

  • Fill each tortilla with cabbage slaw, bang bang shrimp and extra bang bang sauce. Finish with fresh coriander and a squeeze of lime.

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