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bang bang shrimp fajitas
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Bang Bang Shrimp Fajitas

Crispy Bang Bang sauced shrimp piled into flour tortillas served fajitas style with peppers and onions and finished with melted cheese and cilantro oil.
Prep Time30 minutes
Cook Time30 minutes
Course: Mains
Keyword: bang bang shrimp, dinner, fajitas, mains, weeknight dinner
Servings: 10 fajitas

Ingredients

  • 1 lb shrimp peeled, cleaned and devained
  • 1 cup buttermilk
  • 1 egg
  • 3/4 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • salt and pepper to season
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1-2 large yellow onions thinly sliced
  • 3 mixed bell peppers thinly sliced
  • 1 1/2 cups shredded cheese blend
  • flour tortillas
  • cilantro oil to garnish
  • oil for frying

bang bang sauce

  • 3/4 cup mayonnaise
  • 1/3 cup sweet chili sauce
  • 1/3 cup sriracha sauce

Instructions

  • In a large bowl, whisk the egg, add the buttermilk and shrimp. Let rest for 30 minutes.
  • Preheat the oil in a large cast iron frying pan to fry the shrimp. Fill the pan roughly 2 inches up the sides.
  • In a separate large skillet, heat some oil and butter. Sautee the onions until soft and tender for about 10 minutes. Add the mixed bell peppers and continue to cook stirring occasionally until the peppers are tender.
  • On a baking dish or large shallow bowl, combine the cornstarch, garlic powder, onion powder, paprika, oregano and season with salt and pepper. Pull the shrimp out of the wet mixture and toss directly into the cornstarch blend. Toss with hands ensuring to fully cover.
  • Once the oil is nice and hot and reaches 350 degrees F, fry the shrimp until light and golden on both sides. Cook shrimp for about 2-3 minutes. Do in batches until all the shrimp has cooked.
  • Combine mayo, sriracha, and sweet chili sauce to make the bang bang sauce. Once all the shrimp is ready, toss in the sauce.
  • Set the oven to 400 degrees F. On a large baking dish lined with parchment paper, in a single layer, lay the tortillas ensuring not to overlap, add a small handful of shredded cheese, top with the cooked onions and peppers and lay 3-4 shrimps per tortilla in the centre.
  • Bake until the cheese is melted about 4-5 minutes, remove from heat and use a large spatula to fold one edge over to close the tortillas. Hold and press for 15 seconds until they hold together.
  • Serve immediately topped with cilantro oil and more bang bang sauce. Enjoy!