shredded lettuce or cabbage, diced tomatoes, and diced scallionsfor serving
Instructions
Bang Bang Sauce
In a small bowl, whisk together the mayonnaise, chili sauce, rice wine vinegar, and sriracha until smooth. Adjust the amount of sriracha if you like more or less spice! Refrigerate until ready to serve.
Shrimp
Place the shrimp in a large bowl. Pour in the buttermilk and marinate for a few minutes while you prepare the breading station.
Line a baking sheet or tray with parchment paper. Place the cornstarch In one shallow dish and the panko breadcrumbs in another shallow dish.
One at a time, remove shrimp from the buttermilk, allowing the excess to drain off, and roll in the cornstarch. Dip the shrimp again briefly in the buttermilk, then roll in the panko breadcrumbs and lay on the parchment paper to dry. Repeat for all the shrimp.
In a large, deep skillet or wok, add enough oil to come up 1/2 inch in the pan. Heat the oil on medium high heat, being careful not to let it smoke. Cook the shrimp in batches, being careful not to crowd the pan, on each side for 1 - 2 minutes, until golden. Remove to paper towels to drain.
While the shrimp is still hot, add to a bowl and spoon on half the bang bang sauce. Toss to coat.
To serve, arrange 3-4 shrimp, shredded lettuce, diced tomatoes and scallions on flour tortillas. Serve with additional bang bang sauce and sour cream, if desired.
Notes
For the best crispy results, only cook as many shrimp as you plan to eat. Leftovers will not be as crunchy as freshly cooked.