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Bang Bang Shrimp Tacos with creamy sauce, golden edges, and fresh herbs in an elegant dish
Julia Monroe

Bang Bang Shrimp Tacos

These crispy Bang Bang Shrimp Tacos combine crunchy fried shrimp with a creamy, sweet-and-spicy bang bang sauce, fresh crunchy slaw, and soft tortillas for a restaurant-quality taco that’s quick, flavorful, and irresistibly addictive.
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Course: Main Course
Cuisine: Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • large shrimp, peeled and deveined
  • all-purpose flour
  • cornstarch
  • salt
  • cayenne pepper
  • oil for frying
  • mayonnaise
  • sweet chili sauce
  • sriracha sauce
  • lime juice
  • soft tortillas
  • green cabbage, shredded
  • red cabbage, shredded
  • carrots, shredded
  • rice vinegar
  • honey
  • fresh cilantro
  • avocado slices (optional)
  • pickled red onions or jalapeños (optional)

Equipment

  • mixing bowls
  • whisk
  • deep skillet or frying pan
  • tongs
  • paper towels for draining fried shrimp

Method
 

  1. Pat the shrimp dry and prepare a coating mixture of flour, cornstarch, salt, and cayenne pepper.
  2. Toss the shrimp in the flour mixture until evenly coated.
  3. Heat oil to about 350°F and fry the shrimp in batches until golden and crispy.
  4. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice to create the bang bang sauce.
  5. Prepare the slaw by mixing shredded cabbage and carrots with rice vinegar, honey, and a pinch of salt.
  6. Warm the tortillas and layer them with slaw and crispy shrimp.
  7. Drizzle the bang bang sauce over the shrimp and add toppings such as cilantro, avocado, or pickled onions.
  8. Serve immediately with lime wedges and extra sauce on the side.

Notes

Pat shrimp completely dry before coating to achieve maximum crispiness. Do not overcrowd the pan when frying—cook in batches so the shrimp stay crunchy. For a lighter version, cook the shrimp in an air fryer at 400°F for about 5 minutes, shaking halfway through. Adjust the heat level by increasing or decreasing the sriracha in the bang bang sauce. A vinegar-based slaw helps balance the richness of the shrimp and sauce.