Scale

**For the shrimp:**

1 lb medium shrimp, peeled and deveined

1/2 cup buttermilk

1/2 cup cornstarch

1/2 cup panko breadcrumbs

Salt and pepper to taste

Vegetable oil for frying or spray for air fryer

**For the bang bang sauce:**

1/2 cup mayonnaise

1/4 cup sweet chili sauce

1 tbsp sriracha (more or less to taste)

1 tsp rice vinegar or lime juice

**For serving:**

8 small flour tortillas

1 1/2 cups shredded cabbage or slaw mix

1/4 cup chopped cilantro

Lime wedges (optional)

1. In a bowl, toss shrimp with buttermilk, salt, and pepper. Let sit 10 minutes.

2. In a shallow bowl, mix cornstarch and panko.

3. Dredge shrimp in coating and set aside.

4. Heat oil in a skillet over medium-high heat or preheat air fryer to 400°F.

5. Fry shrimp for 2–3 minutes per side until golden and cooked through. Or air fry for 7–8 minutes, flipping halfway.

6. Mix all bang bang sauce ingredients in a small bowl until smooth.

7. Warm tortillas and fill with slaw, shrimp, and a drizzle of bang bang sauce.

8. Top with cilantro and serve with lime wedges if desired.

Shrimp can be made ahead and reheated in oven or air fryer.

Use Greek yogurt instead of mayo for a lighter sauce.

Make it a bowl by serving over rice instead of tortillas.

Keywords: bang bang shrimp tacos, spicy shrimp tacos, crunchy seafood tacos