Dynamite Shrimp Tacos
Spice up your meals with Dynamite Shrimp Tacos—crispy shrimp and fresh veggies in a flavorful twist on tacos.
Servings 4 people
Calories 590kcal
Ingredients
- 1 lb shrimp
- 1/2 cup buttermilk
- 1/2 cup cornstarch
- 1/2 cup mayo
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- oil for frying
For the Tacos
- 8 small flour tortillas
- 2 cups red cabbage
- 1/2 cup diced red onion
- 1/4 cup cilantro
Instructions
- Toss the shrimp in the buttermilk, then dredge in the cornstarch. Heat the oil in a large pan or deep fryer to 375°F (190°C).
- Fry the shrimp in batches until golden brown, about 2-3 minutes. Drain on a paper towel-lined plate.
- In a medium bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Add the fried shrimp to the bowl and toss to coat in the sauce.
- Warm the tortillas in a dry skillet over medium heat and then assemble the tacos
Notes
- Shrimp Prep: Don't skimp on drying your shrimp after peeling and before marinating. More moisture equals less crispy. We want crispy!
- Sauce Ahead: Make your bang bang sauce a bit ahead of time. This gives the flavors time to really mingle and become best friends. It's a party in a bowl!
- Double Dredge: If you're all about that crunch, try double-dredging your shrimp in the cornstarch. More layers, more crunch. It's math.
- Heat Check: Keep an eye on your oil temperature when frying. Too hot, and your shrimp will burn. Too cool, and they'll soak up too much oil and get greasy. Aim for the Goldilocks zone—just right!
- Assembly Line: Set up a taco-making station for serving. Lay out all your toppings and let everyone build their own. It's fun, interactive, and means less work for you.
Nutrition
Serving: 2tacos | Calories: 590kcal | Carbohydrates: 55g | Protein: 30g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 971mg | Potassium: 568mg | Fiber: 4g | Sugar: 11g | Vitamin A: 637IU | Vitamin C: 30mg | Calcium: 223mg | Iron: 3mg