Crispy Bang Bang Shrimp Tacos with Purple Cabbage and Lime Aioli Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Pat the shrimp dry with paper towels. Set up a wire rack over a baking sheet for draining the fried shrimp. Prepare the sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and honey in a large bowl – set aside.

Shred the purple cabbage if not pre-shredded, slice the lime, and pick the cilantro leaves. Heat the frying oil in a heavy pot and warm the tortillas just before serving to keep them pliable.

Instructions

Prep and Coat

1. 1Prepare the Shrimp and Coating
   Pat the shrimp dry with paper towels. In a large bowl, toss the shrimp with the egg white until evenly coated. Add the cornstarch and toss again until every shrimp is thoroughly dredged and has a powdery, dry crust. Shake off any excess cornstarch.
   Look for The shrimp should look completely coated in a dry, white crust with no wet spots.
   Tip Work in batches if needed to keep the coating even. The egg white helps the cornstarch adhere for a light, crispy crust.
2. 2Heat the Frying Oil
   Pour the frying oil into a heavy pot, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer registers 365°F (185°C). Meanwhile, set a wire rack over a baking sheet.
   Look for The oil should shimmer and a pinch of cornstarch should sizzle immediately when dropped in.
   Tip Maintain the oil temperature between 350°F and 375°F for even frying. Use a thermometer for accuracy.

At the end of this phase, the shrimp should be evenly coated with a powdery, dry layer of cornstarch. The oil should be shimmering and at the correct temperature. The coating should feel completely dry to the touch, with no wet spots. The shrimp should be ready to fry immediately to achieve maximum crispiness.

Fry and Sauce

3. 3Fry the Shrimp
   Carefully lower a few shrimp into the hot oil in a single layer, without crowding. Fry for 2 to 2.5 minutes, turning occasionally, until golden brown and curled. The shrimp should be crispy and cooked through, reaching an internal temperature of 145°F (63°C). Transfer to the wire rack to drain.
   Look for The shrimp will float and look deeply golden with a crisp, crackling exterior.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Fry in small batches to keep the oil temperature steady. Do not overcook or the shrimp will become tough.
4. 4Make the Bang Bang Sauce
   In a large bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth and glossy. The sauce should be creamy with a balanced sweet and spicy flavor.
   Look for The sauce should be a uniform coral-orange color with a thick, pourable consistency.
   Tip Taste the sauce and adjust the sriracha for more heat or honey for more sweetness, if desired.
5. 5Toss the Shrimp in Sauce
   Immediately after frying, add the hot shrimp to the bowl with the bang bang sauce. Use tongs to toss until every shrimp is completely glazed with the shiny, sticky sauce.
   Look for The shrimp should be evenly coated, with the sauce clinging to every crevice.
   Tip Toss while the shrimp are still hot so the sauce adheres beautifully and stays glossy.

The shrimp should be golden brown, crispy, and cooked through, with an internal temperature of 145°F (63°C). The sauce should be smooth and glossy, and when tossed with the hot shrimp, it should coat each piece evenly without making them soggy. The shrimp should look shiny and appetizing, with the sauce clinging to every nook.

Assemble and Serve

6. 6Warm the Tortillas
   Heat a dry skillet or griddle over medium-high heat. Warm the corn tortillas one at a time for about 30 seconds per side, until pliable and lightly charred in spots. Wrap them in a clean kitchen towel to keep warm.
   Look for The tortillas should be soft and pliable with a few golden-brown char marks.
   Tip Charring adds a smoky flavor that complements the sweet-spicy shrimp.
7. 7Assemble the Tacos
   Place a generous portion of the bang bang shrimp onto each warm tortilla. Top with shredded purple cabbage and fresh cilantro leaves. Serve with lime slices on the side for squeezing over the tacos just before eating.
   Look for The tacos should be piled high with glossy shrimp, crunchy cabbage, and bright cilantro.
   Tip Squeeze the lime generously to cut through the rich sauce and add a fresh citrus note.

The tortillas should be warm and pliable, with light char marks. The tacos should be piled high with saucy shrimp, crunchy purple cabbage, and fresh cilantro. A squeeze of lime adds a bright, citrusy finish. The tacos should be served immediately to enjoy the contrast of crispy shrimp and cool cabbage.

Common mistakes

A common mistake is overcrowding the frying pot, which lowers the oil temperature and results in greasy, soggy shrimp. Fry in small batches and allow the oil to return to temperature between batches.

Another mistake is not drying the shrimp thoroughly before coating – excess moisture prevents the cornstarch from adhering and can cause the coating to slide off.

Also, avoid over-tossing the shrimp in the sauce; do it gently to preserve the crispy crust. Finally, don't skip the lime – it brightens the dish and cuts through the richness.

How to tell it’s done

The shrimp are done when they are golden brown, crispy, and have curled into a C-shape. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer.

The coating should be deeply golden and crunchy, and the shrimp should be opaque and tender throughout. Avoid overcooking, as shrimp become rubbery and tough. The sauce should be glossy and cling to the shrimp, and the tortillas should be warm and lightly charred.

• Shellfish: 145°F (63°C) in the thickest part