Bang Bang Shrimp Tacos
A crunchy, slightly sweet-and-spicy shrimp tucked into a warm corn tortilla for an easy, flavorful weeknight meal.
Ingredients
Shrimp and Marinade
- 1 pound shrimp, peeled and deveined (medium–large)
- 1 cup buttermilk can use a 1 tbsp lemon + 1 cup milk substitute
Breading
- 1 cup breadcrumbs panko recommended for extra crunch
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1 tablespoon sweet chili sauce
- 1 teaspoon sriracha adjust to taste
Tacos
- Corn tortillas warmed
- Lettuce for serving shredded
- Green onions for garnish chopped
Instructions
Marinating the Shrimp
- Place the peeled and deveined shrimp in a bowl and pour over the buttermilk. Toss to coat and refrigerate for at least 30 minutes, up to 2 hours.
Dredging and Cooking
- Preheat your air fryer or oven to 400°F. If using an oven, line a baking sheet with parchment and lightly oil it.
- Drain shrimp briefly and shake off excess buttermilk. Place breadcrumbs in a shallow dish and press each shrimp into the crumbs until fully coated.
- Arrange shrimp in a single layer in the air fryer basket or on the baking sheet. Cook in the air fryer for 8-10 minutes, flipping once, until golden and opaque.
- In the oven, bake for 10-12 minutes, then broil for 1-2 minutes if you want extra color.
Making the Sauce and Assembling Tacos
- While shrimp cook, whisk together mayonnaise, sweet chili sauce, and sriracha in a small bowl. Adjust sweetness or heat to taste.
- Heat corn tortillas in a skillet or microwave for pliability.
- Assemble tacos by placing 3-4 shrimp on each tortilla, drizzling with bang bang sauce, and topping with shredded lettuce and chopped green onions.
Serving
- Finish with a squeeze of lime if desired and serve immediately.
Notes
For gluten-free, use gluten-free breadcrumbs or crushed cornflakes. Don't have buttermilk? Stir 1 tablespoon lemon juice into 1 cup milk and rest for 5 minutes.