Spicy Bam Bam Shrimp Taco Recipes

SPICY SHRIMP TACOS

Steps:

• In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
• In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
• Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
• To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

SPICY BAM BAM SHRIMP TACO

Steps:

• Peel, devein and rinse shrimp. Pat dry with paper towel then add salt, pepper and creole seasoning to taste. Transfer shrimp to a bowl then add buttermilk.
• In another bowl, mix flour, panko, and cornstarch.
• To make the sauce: mix siracha mayo, sweet chili sauce, hot sauce and lemon juice. Mix very well. Set aside.
• In a medium skillet, heat vegetable oil on high heat.
• Removing one at a time from buttermilk mixture. Place shrimp into the flour mixture and coat evenly. Repeat for a few of the shrimp.
• Place a small batch of shrimp into the hot oil. Do not overcrowd the pan to ensure the shrimp is crispy. Cook until golden and crisp on all sides.
• Transfer to a plate lined with paper towel.
• Do not pour your sauce onto ALL your shrimp then mix. Instead, dip a single shrimp into the sauce then gently cover on both sides. This technique ensures that the breading still stays. Repeat for remaining shrimp. Alternatively, just drizzle your sauce onto your shrimp after building your taco.
• Serve hot with toppings and some additional sauce.
• Enjoy!

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.