Description
Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce.
Ingredients
Scale
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 tbsp hot sauce
- Kosher salt, to taste
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 cup Panko
- 12 6-inch corn tortillas
- 2 tbsp chopped cilantro
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro leaves
- 2 cloves garlic, minced
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 2 tbsp Frank’s Hot Sauce
Instructions
- Step: To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- Step: To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Step: Heat vegetable oil in a large skillet over medium high heat.
- Step: In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- Step: Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- Step: 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.
- Step: Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.
Notes
Greek yogurt can be substituted for mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 75 mg
Keywords: bang bang shrimp, shrimp tacos, crispy shrimp, spicy tacos, seafood tacos