Step 1

In a medium bowl, mix the bang bang sauce ingredients (mayonnaise, Thai sweet chili sauce, sriracha) until evenly combined. Set aside.

Step 2

In a large bowl, combine the slaw ingredients - green cabbage, purple cabbage, sliced scallions, cilantro, mayonnaise, sour cream, and freshly squeezed lime juice. Toss to combine evenly. Season with salt and pepper to taste. Set aside.

Step 3

Pat dry shrimp and season with ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper.

Step 4

Heat oil (about 2 inches deep) in a large Dutch oven until the oil’s temperature reaches 365 to 375 degrees F. Use a candy thermometer to measure the oil’s temperature.

Step 5

When the oil is approaching 365 to 375 degrees F, toss shrimp with buttermilk. Transfer the buttermilk-coated shrimp (one at a time) into a shallow bowl with cornstarch, leaving excess buttermilk behind. Generously coat the shrimp with cornstarch on both sides. Note: only coat the shrimp you’re going to fry in each batch at a time. Don’t precoat all the shrimp in advance, as it can get soggy while waiting in between batches.

Step 6

When the oil has reached 365 to 375 degrees F, deep fry shrimp in batches for about 3-4 minutes until golden brown. Transfer cooked shrimp to a plate lined with paper towel to soak any excess oil. Repeat with the remaining shrimp, cooking in batches. Note: the oil temperature will drop whenever you add food - you can increase the heat, it will gradually come back up.

Step 7

In a large bowl, toss the fried shrimp with about ⅔ of the prepared bang bang sauce.

Step 8

Top each warm flour tortilla with about 2 pieces of shrimp and top with the prepared coleslaw. Squeeze some fresh lime juice on top and drizzle some of the remaining bang bang sauce on top. Serve immediately.