Description
Crisp, spicy shrimp tucked into warm tortillas with crunchy lettuce, juicy tomato, and a creamy, sweet-heat sauce — a treat for weeknight dinners.
Ingredients
- 1 lb shrimp, peeled and deveined (16–20 count)
- 1 cup buttermilk
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Oil for frying (vegetable, canola, or peanut)
- Taco shells or flour/corn tortillas
- 1–2 cups shredded lettuce
- 1 medium tomato, diced
- 2–3 green onions, sliced
- Bang Bang sauce: 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1–2 tsp sriracha (adjust heat to taste)
Instructions
- Pour buttermilk into a bowl, add shrimp, toss to coat, and refrigerate for about 30 minutes.
- In a separate bowl, whisk together cornstarch, flour, garlic powder, paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat to about 350–375°F (175–190°C).
- Remove shrimp from buttermilk, dredge in the flour-cornstarch mixture until coated, shaking off excess.
- Fry shrimp in batches until golden brown, about 2–3 minutes per side.
- Drain on paper towels and transfer to a warm plate.
- Warm tortillas, then assemble with lettuce, tomatoes, shrimp, bang bang sauce, and green onions.
- Serve immediately while shrimp are crisp.
Notes
Serve with classic sides like black beans or corn on the cob. Pair with drinks like crisp lager or light rosé.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican