Ingredients: |
Ingredients: Sauce - Mix and put in refrigerator:
1/2 cup real mayonnaise
3 tsp siracha hot sauce
3 tbsp. sweet chili sauce
Marinade - Mix together:
1/2 cup buttermilk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder
Other ingredients:
1 bag uncooked, no shell and no vein shrimp (thawed)
1/4 cup cornstarch
8 tortilla shells
1/2 cabbage (red/purple)
1 tomato, diced in small pieces
1 lime, cut into 6 to 8 wedges
Corn or vegetable oil for frying
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Directions: |
Directions:Set up a plate with a paper towel so when you cook the shrimp you can place the shrimp on the paper towel to drain off the oils.
Make the sauce and the marinade.
Pour marinade over shrimp,
Put cornstarch in a bowl. Using tongs, pull the shrimp out of the marinade and shake off excess marinade. Coat in cornstarch. Shake off excess cornstarch.
Do this individually for each piece of shrimp. Place the shrimp on a parchment lined piece of paper. Have them all breaded and ready to fry before you start to fry them.
Add corn or vegetable oil to a frying pan about 1 to 1 1/2 inches deep. Heat to 375 degrees. Cook the shrimp in about 3 batches. Cook for about 2 1/2 to 3 minutes, until golden brown and crispy. Place on the plate with the paper towel.
After all the shrimp are done, place shrimp into a large mixing bowl and place about 1/2 the sauce over it - so the shrimp can absorb the sauce. Mix gently. Let them rest about 10 minutes.
Warm up the tortilla shells and place on a plate. Add shrimp, cabbage, tomatoes, sauce and lime juice. |
This recipe for Bang Bang Shrimp Tacos - Natasha's Kitchen is from