I love Bam Bam Shrimp. My first-time trying it was at a Bonefish Grill in Baltimore and it was sooo yummy!! The shrimp was nice and crisp, and the sauce was spicy, creamy, and delicious.
I remembered saying I needed to make my own homemade version. I am so happy to be sharing this recipe with you guys. It is super simple to prepare and perfect to add to your Taco Tuesdays spread! Most Bam Bam shrimp taco recipe uses a classic ‘taco slaw’ topping but I decided to add mango salsa for a burst of tropical flavors. The sweetness of the mango salsa really balances out the savory taste of the Bam Bam shrimp.
So, go right ahead and add this recipe to your Taco Tuesdays! Although you can add any toppings of your choice trust me you do not want to skip any of these ingredients.
Bon Appétit! Do not forget to rate this recipe and leave a comment below if you tried it.
The shrimp is so incredibly crispy. Each bite will be so crunchy and delicious!
Crispy breaded shrimp tossed in a spicy siracha mayo sauce served with fresh mango salsa for a unique burst of flavor. So yummy!
18-20 Jumbo Shrimp, peeled and deveined
6 Fajita flour tortillas or corn tortillas
1 cup buttermilk
1 cup flour
2 tbsp cornstarch
1/3 cup Panko
Salt and Pepper to taste
Creole seasoning to taste
1–1.5 cups vegetable oil
Lemon or lime
For the sauce:
¼ cup Siracha Mayo Sauce (mixture of siracha + Mayo, equal parts)
1 tbsp sweet chili sauce
1 tsp hot sauce
1 tsp lemon juice (freshly squeezed)
For the toppings:
½ cup coleslaw mix (shredded green cabbage and carrots)
A half ripe mango, cut into cubes
½ medium purple onion, finely chopped
1/3 medium red bell pepper
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.