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Three bang bang shrimp tacos with dynamite sauce sit on a serving platter.

Easy Dynamite Shrimp Tacos

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Created by Mariam Ezzeddine
This easy Dynamite Shrimp Tacos with cabbage and spicy Bang Bang Sauce is simple to make at home. Shrimp are fried until juicy and crispy, tossed with a creamy sweet and spicy sauce, and served up on tortillas for some of the tastiest spicy shrimp tacos you’ve ever had.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings
servings

Ingredients

For Dynamite Shrimp

  • 1 ½ lb large shrimp peeled and deveined, tail off
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup corn starch
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • Oil to deep fry

For Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoon sriracha hot sauce

For Toppings

  • 8-10 small white corn tortillas
  • 1 cup purple cabbage thinly sliced
  • 1 medium avocado thinly sliced
  • Chopped cilantro
  • Lime wedges to garnish

Instructions

  • In a bowl with shrimp add the buttermilk and marinate for at least an hour.
  • In a shallow dish combine the ingredients for coating; flour, corn scratch, salt, and pepper.
  • Dredge the shrimp in the flour mixture evenly and deep fry the shrimp in batches until curled and lightly golden.Set aside.
  • In a medium bowl combine; mayonnaise, sweet chili sauce, lime juice, and sriracha sauce. Mix well.
  • Add ¼ cup of prepared sauce over the fried shrimp and toss well. Let it rest for 5 minutes.
  • To assemble the tacos, fill the tortillas with shredded cabbage, add the shrimp, and avocado slices and drizzle the sauce over the tacos.
  • Garnish the tacos with cilantro and lime wedges to serve while it is still warm.

Notes

  • To make this gluten free, eliminate the flour and use all corn starch to dredge the shrimp. 
  • Use a high heat oil such as peanut oil or canola oil to fry the shrimp. 
  • Use a clip on thermometer to ensure that the oil temperature stays around 375 degrees F. 
  • Fry the shrimp in small batches and let them drain on paper towels until you are ready to assemble the tacos. 
  • If cooking in batches, dredge the shrimp just before frying, so the coating doesn’t become soggy. 
  • Avoid overcooking the shrimp as they will become rubbery. 
  • Toast the corn tortillas in a dry skillet to make them easier to work with. 
  • If you anticipate having leftovers, wait to assemble the tacos and store leftover ingredients separately. 
  • The Dynamite Sauce can be made up to 2 days in advance. 
  • For the perfect drizzle of the bang bang sauce, scoop the sauce into a plastic zip-top bag. Snip off a corner and gently squeeze the sauce onto the Dynamit Shimp Tacos.

Nutrition

Calories: 480kcal | Carbohydrates: 76g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 727mg | Potassium: 488mg | Fiber: 8g | Sugar: 8g | Vitamin A: 398IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 3mg
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