These Bang Bang Shrimp Tacos are bursting with bold flavors and a perfect mix of crunchy and creamy textures. Juicy shrimp coated in a crunchy batter, tossed in a spicy, tangy bang bang sauce, and nestled inside soft tortillas make every bite a little celebration. Fresh toppings like cabbage slaw add a refreshing crunch that balances the richness of the shrimp and sauce perfectly.
I love how quick and easy these tacos come together, especially when I’m craving something fun and full of flavor without a ton of fuss. The bang bang sauce is my favorite part—creamy with just the right kick—and I always make a little extra because it’s great drizzled on everything. Also, frying the shrimp just until crisp gives the best texture, and I think that’s what takes these tacos from good to great.
My favorite way to serve these is with a squeeze of fresh lime and a sprinkle of cilantro for a bright finish. They’re such a hit whenever I make them, whether it’s a casual weeknight dinner or a little party with friends. Every time someone tries them, they ask for the recipe, and I’m pretty sure it’s because these tacos have a great balance of spicy, creamy, and crunchy that makes them so addictive.
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Key Ingredients & Substitutions
Shrimp: Medium shrimp work best for a juicy bite. If you can’t find medium, large shrimp are fine too. For a lighter option, try baking instead of frying.
Batter: The flour and cornstarch combo creates a light, crispy coating. You can swap all-purpose flour with gluten-free flour if needed. Cornstarch helps keep the shrimp extra crunchy.
Bang Bang Sauce: This is the heart of the flavor. If you don’t have sweet chili sauce, mix mayo with a little honey and hot sauce. Adjust the sriracha to control the spice—it’s easy to make it milder or hotter.
Slaw: The mix of green and purple cabbage adds nice crunch and color. You can add shredded carrot or skip it. Cilantro adds freshness, but parsley is a good substitute.
Tortillas: Both flour and corn tortillas work well. Flour tortillas are soft and flexible, while corn gives a traditional feel. Warm them before serving for the best texture.
How Can I Get Crispy, Not Greasy, Shrimp Every Time?
Making crispy shrimp without sogginess can be tricky but follow these tips:
- Heat oil to 350°F (175°C) so the shrimp fry quickly and don’t absorb too much oil.
- Don’t overcrowd the pan; fry shrimp in small batches for even cooking.
- Drain cooked shrimp on paper towels to soak up excess oil immediately.
- Use a mix of flour and cornstarch in the batter—a great combo for crunchiness.
- Dip shrimp in beaten egg first, then coat with dry mix for a good stick.
These steps help you get shrimp that’s crispy on the outside, tender on the inside, and not oily or heavy. That crunch is key to making your Bang Bang Shrimp Tacos shine!
Equipment You’ll Need
- Deep skillet or frying pan – perfect for frying shrimp evenly without crowding.
- Tongs – make flipping shrimp easy and safe when frying.
- Mixing bowls – you’ll need separate ones for batter, eggs, and slaw.
- Whisk – for smooth bang bang sauce and batter mixing.
- Paper towels – to drain shrimp and keep them crispy.
- Small spatula or spoon – for spreading sauce on tacos.
Flavor Variations & Add-Ins
- Swap shrimp for crispy fried chicken strips to change up the protein with a similar crunch.
- Add diced avocado or mango for creamy sweetness that balances the spicy sauce.
- Use pepper jack cheese if you want a melty, spicy cheese twist inside your tacos.
- Mix some sliced jalapeños or a dash of chipotle powder into the slaw for extra heat and smoky flavor.
The BEST Bang Bang Shrimp Taco Recipe
Ingredients You’ll Need:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 large eggs
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1-2 tsp sriracha (adjust to preferred spice level)
- 1 tsp honey or sugar
- 1 tsp lime juice
For the Slaw:
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/4 cup shredded carrot (optional)
- 1 tbsp chopped fresh cilantro
- 1 tsp lime juice
- Salt and pepper to taste
To Assemble:
- 8 small flour or corn tortillas
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 10 minutes for frying and assembly. It’s quick and easy to make, perfect for a tasty weeknight dinner or casual meal with friends and family.
Step-by-Step Instructions:
1. Prepare the Bang Bang Sauce:
In a bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and lime juice until smooth. Taste and adjust the sweetness or spiciness to your liking. Set aside.
2. Make the Slaw:
In a medium bowl, combine the shredded green cabbage, shredded purple cabbage, shredded carrot (if using), chopped cilantro, lime juice, salt, and pepper. Toss everything well and refrigerate until ready to serve.
3. Prepare the Shrimp Batter:
In one bowl, mix together the flour, cornstarch, paprika, salt, black pepper, garlic powder, and cayenne pepper. In another bowl, beat the eggs until smooth.
4. Coat the Shrimp:
Dip each shrimp first into the beaten eggs, then dredge it in the flour mixture, coating evenly on all sides.
5. Fry the Shrimp:
Heat about 1 inch of vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C). Fry the shrimp in small batches for 2-3 minutes, or until golden and crispy. Avoid overcrowding the pan. Remove cooked shrimp and drain on paper towels.
6. Warm the Tortillas:
Heat the tortillas in a dry skillet on medium heat or in the microwave until soft and pliable.
7. Assemble the Tacos:
Lay a warm tortilla flat, place a small handful of slaw in the center, top with 4-5 crispy shrimp, and drizzle generously with the bang bang sauce. Garnish with chopped cilantro.
8. Serve Immediately:
Serve your delicious Bang Bang Shrimp Tacos right away with lime wedges for squeezing on top.
Enjoy the perfect mix of spicy, creamy, and crunchy flavors in every bite!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat them dry before battering to ensure crispiness.
Can I Bake Instead of Frying the Shrimp?
Absolutely! For a lighter version, bake the coated shrimp on a greased baking sheet at 425°F (220°C) for about 10-12 minutes, flipping halfway through until golden and crispy.
How Long Can I Store Leftover Bang Bang Sauce?
Store any leftover sauce in an airtight container in the fridge for up to 4 days. Give it a quick stir before using again.
What Tortillas Work Best for These Tacos?
Both flour and corn tortillas work well. Flour tortillas tend to be softer and more pliable, while corn tortillas bring a traditional flavor. Just warm them before assembling for the best taste and texture.
