Description
Crispy, juicy shrimp tossed with a spicy-sweet Bang Bang sauce and served in warm tortillas with cabbage and avocado. A high-protein, flavorful meal ready in 25 minutes.
Ingredients
1 lb large shrimp (peeled & deveined)
1 cup buttermilk
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1 cup panko breadcrumbs
1/2 cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha
8 small flour tortillas
2 cups shredded cabbage
1 avocado (sliced)
Lime wedges
Instructions
Soak shrimp in buttermilk for at least 30 minutes in the fridge.
In a bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove shrimp from buttermilk and dredge in the seasoned flour mixture.
Dip the floured shrimp back into the buttermilk, coating evenly.
Coat the shrimp with panko breadcrumbs, pressing to adhere.
Heat oil in a skillet over medium heat and fry shrimp 2–3 minutes per side until golden and cooked through.
Mix mayonnaise, sweet chili sauce, and sriracha in a bowl to create the Bang Bang sauce.
Warm tortillas in a dry skillet. Assemble tacos with fried shrimp, cabbage, avocado, and a drizzle of Bang Bang sauce.
Notes
Refrigerate leftover Bang Bang sauce for up to 2 days.
Use gluten-free flour and tortillas for a gluten-free option.
Add a squeeze of lime for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: High Protein Meals
- Method: Frying, Sautéing
- Cuisine: Mexican