Bang Bang Shrimp Tacos

You know that popular bang bang chicken dish?

Well, I basically re-created that, subbed in shrimp, and stuffed it in some tacos.

I know. Genius here.

Now you can stuff 3 shrimp per taco.

Or you can shoot for the moon and stuff 4-6.

And don’t forget about that sweet chili sauce. It’s purpose is for drizzling, dunking or slathering as needed.

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup Panko
• 12 6-inch corn tortillas
• 2 tablespoons chopped fresh cilantro leaves

FOR THE SLAW

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh cilantro leaves
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/2 teaspoon salt

FOR THE SAUCE

• 1/4 cup mayonnaise*
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

1. To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
2. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
3. Heat vegetable oil in a large skillet over medium high heat.
4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
5. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.

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