These Shrimp Tacos Hit Different 🌮 #shorts

By Natasha's Kitchen · 25 min

Ingredients

Instructions

1. In a small bowl, stir together the Bang Bang sauce ingredients and set aside.
2. Make the marinade by combining the buttermilk, salt, pepper, onion powder and garlic powder. Pour it over the peeled and deveined shrimp, stir to coat, and set aside while you heat the oil.
3. Take shrimp out of the marinade one at a time, letting excess drip off. Dip both sides in cornstarch until fully coated, tap off the excess, and arrange on a platter.
4. Heat 1½ inches of oil in a Dutch oven or pot to 375°F. Fry the shrimp in 3 batches for 2½ to 3 minutes, turning halfway if needed, until golden, crispy and cooked through. Use a strainer to move them to a paper towel-lined plate for a few minutes.
5. Put the shrimp in a bowl, drizzle with half the sauce and toss gently to coat. Rest for 10 minutes to absorb the sauce.
6. Lightly toast the corn tortillas on a griddle or skillet for 30 seconds per side, or over a gas flame for some charring.
7. Fill the tortillas with your toppings, add 2–3 shrimp per taco, and drizzle with the remaining sauce.
8. Finish with cilantro and a squeeze of fresh lime juice.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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