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Best Spicy Bang Bang Shrimp Soft Shell Tacos Recipe

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Get ready to enjoy a vibrant explosion of flavors with these Spicy Bang Bang Shrimp Soft Shell Tacos. Crispy shrimp coated in a creamy, spicy sauce, all wrapped in soft tortillas, make for an irresistible meal.

Ingredients

Scale
  • Medium to large shrimp (around 21-25 count per pound)
  • Japanese Kewpie mayonnaise or good quality full-fat mayonnaise
  • Sweet chili sauce
  • Sriracha
  • Freshly squeezed lime juice
  • Small flour tortillas (taco or street taco size)
  • Panko breadcrumbs
  • All-purpose flour
  • 2 large eggs
  • Neutral oil for frying (vegetable, canola, or peanut oil)
  • Shredded cabbage (green or red)
  • Fresh cilantro
  • Lime wedges
  • Optional: quick pickled red onion
  • Optional: fresh avocado

Instructions

  1. First things first, make sure your shrimp are perfectly prepped. If they were frozen, thaw them thoroughly. Peel and devein each shrimp if they aren't already.
  2. Lay the shrimp out on a plate lined with several layers of paper towels, then cover them with more paper towels and press gently to dry them as much as possible.
  3. Set up three shallow dishes or bowls in a row. In the first dish, put your all-purpose flour. In the second dish, whisk together 2 large eggs with about a tablespoon of water or a splash of non-alcoholic beer alternative until well combined. In the third dish, spread out your Panko breadcrumbs.
  4. Working one by one or in small batches, take a dry shrimp and dredge it lightly in the flour, shaking off any excess. Next, dip the floured shrimp into the egg wash, ensuring it’s fully coated, then let any excess drip off. Finally, transfer the shrimp to the Panko breadcrumbs, pressing gently to make sure the breadcrumbs adhere evenly and generously to all sides. Set the breaded shrimp aside on a clean plate or wire rack while you finish the rest.
  5. While your breaded shrimp are waiting, let's whip up that incredible sauce! In a medium bowl, combine the mayonnaise, sweet chili sauce, Sriracha (start with less and add more to taste if you like), and the fresh lime juice. Whisk everything together until it's perfectly smooth and creamy. Adjust the Sriracha or lime juice as needed.
  6. Heat about 1-2 inches of neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You're looking for a temperature of about 350-375°F (175-190°C). Carefully add the breaded shrimp to the hot oil in batches. Fry for 2-3 minutes per side, or until they're beautifully golden brown and cooked through. Once cooked, use a slotted spoon or spider to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
  7. In a clean large bowl, gently add the freshly fried, still warm shrimp. Pour a generous amount of your prepared Bang Bang sauce over the shrimp. Toss them gently to coat evenly.
  8. While your shrimp are getting saucy, warm your tortillas in a dry skillet over medium-high heat for about 15-30 seconds per side, until they're soft and slightly pliable. You can also wrap them in a damp paper towel and microwave them briefly.
  9. Grab a warm tortilla and lay down a small bed of shredded cabbage. Pile on a few of the saucy Bang Bang shrimp. Finish with a sprinkle of fresh cilantro and a final squeeze of fresh lime juice before serving.

Nutrition

Keywords: Pat your shrimp dry before breading for the crispiest texture. Adjust the Sriracha in the Bang Bang sauce to suit your heat preference. Always warm your tortillas to prevent tearing.

Find it online: https://homebitesia.com/best-spicy-bang-bang-shrimp-soft-shell-tacos-recipe/