Step 1

If using frozen shrimp, defrost first

Step 2

In a bowl, soak the shrimp in buttermilk for 10-15 minutes while you prepare the other ingredients.

Step 3

In a separate bowl, mix the cornstarch, panko breadcrumbs, paprika, garlic powder, cayenne pepper, salt, and pepper.

Step 4

Remove the shrimp from the buttermilk, letting any excess drip off, then coat them in the breadcrumb mixture.

Step 5

Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.

Step 6

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey or sugar until smooth.

Step 7

Warm the tortillas by wrapping them in foil and placing them in a warm oven.

Step 8

Add a layer of shredded cabbage to each tortilla, followed by the crispy shrimp. Drizzle generously with bang bang sauce.

Step 9

Top with chopped cilantro, a squeeze of fresh lime, and any optional toppings you like. Serve immediately with extra lime wedges on the side.