Bang Bang Shrimp Tacos Recipe with Creamy Sauce in 25 Minutes

Instructions:

1. Whisk the 120ml mayonnaise, 60ml sweet chili sauce, 5ml sriracha, 2.5ml rice vinegar, and 2.5g smoked paprika in a medium bowl. Note: Mixing this first allows the dried spices to hydrate and the flavors to fully marry.
2. Submerge the 450g of cleaned shrimp in 120ml of buttermilk in a bowl. Soak for exactly 10 minutes to let the acidity work its magic.
3. Combine the 95g cornstarch, 5g garlic powder, and 2.5g salt in a shallow dish, whisking to remove any lumps.
4. Heat your oil in a heavy skillet to 190°C. Wait until you see a slight shimmer and the oil moves fluidly like water.
5. Working in small batches, lift the shrimp from the buttermilk, let the excess drip off, and dredge thoroughly in the cornstarch.
6. Gently place the shrimp in the hot oil. Fry for 2 minutes until the coating is pale gold and audibly crispy when tapped with tongs.
7. Move the finished shrimp to a wire rack. Listen for the sizzle to stop as the surface moisture evaporates.
8. Toss the warm shrimp in the prepared Bang Bang sauce until every nook and cranny is coated in that glossy pink glaze.
9. Mix your 150g of shredded cabbage with 15ml lime juice and 10g chopped cilantro for a bright, zesty slaw.
10. Char your tortillas over a gas flame for 10 seconds, then pile in the slaw and the saucy shrimp. Assemble immediately to keep the textures distinct.