Empty My Fridge
These Bang Bang Shrimp Tacos Always Win #shorts
Ingredients
- Shrimp1 lb
- Buttermilk½ cups
- Salt¼ tsp
- Black pepper¼ tsp
- Onion powder¼ tsp
- Garlic powder¼ tsp
- Cornstarch¾ cups
- Canola oil
- Mayonnaise½ cups
- Hot sauce3 tbsp
- Sriracha sauce3 tsp
- Corn tortilla8–12
- Cabbage3 cups
- Tomato1
- Cilantro¼ cups
Instructions
- Stir the Bang Bang sauce ingredients together in a small bowl and set aside.
- Mix the buttermilk, salt, pepper, onion powder and garlic powder into a marinade. Pour it over the shrimp, stir to coat, and set aside while the oil heats.
- Lift each shrimp out of the marinade, letting the excess drip off. Dip both sides in cornstarch until fully coated, tap off the excess, and set the shrimp on a platter.
- Heat 1 1/2 inches of oil in a Dutch oven or pot to 375°F. Fry the shrimp in 3 batches for 2 1/2 to 3 minutes, turning halfway if needed, until golden, crispy and cooked through.
- Lift the shrimp out with a strainer and rest them on a paper towel-lined plate for a few minutes.
- Put the warm shrimp in a bowl, drizzle with half the sauce, toss gently to coat, and let rest for 10 minutes.
- Lightly toast the corn tortillas on a griddle or skillet for 30 seconds per side, or over a gas flame for some charring.
- Add your taco toppings, put 2-3 shrimp in each taco, and drizzle with the remaining sauce.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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TomatoShrimpCabbageTortillaButtermilkCorn tortilla
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