The BEST Bang Bang Shrimp Taco Recipe is an exciting mix of crispy shrimp with a creamy, spicy sauce all wrapped up in warm, soft tortillas. The shrimp get a perfect crunch on the outside while staying juicy inside, and the bang bang sauce adds a little kick that wakes up your taste buds. You’ll also find a nice balance with fresh toppings like crunchy cabbage or cool slaw, which make every bite refreshing and satisfying.
I love making these tacos when I want a quick but impressive meal that everyone always asks for again. There’s something fun about the combination of spicy, creamy shrimp and fresh veggies that just feels like a little party in your mouth. My favorite tip is to toast the tortillas just a bit before assembling, so they have a bit of warmth and texture that pairs perfectly with the crispy shrimp. Plus, the bang bang sauce is easy to adjust if you like it milder or with extra heat.
These tacos are great for casual dinners or sharing with friends because they’re easy to eat and full of flavor. I often serve them with a simple side of lime wedges and maybe some black beans or corn on the side—it feels like a full meal but without any fuss. Every time I make them, it reminds me of fun evenings with good company and lots of laughs, which makes these tacos even better. If you’re looking to brighten up taco night, this recipe is a winner for sure.
Key Ingredients & Substitutions
Shrimp: Medium shrimp work great here for easy frying and bite-sized pieces. If you prefer, you can use frozen shrimp, just thaw well and pat dry to avoid sogginess.
Flour and Cornstarch: Combining these creates a crispy coating. For a gluten-free option, try rice flour or a mix of cornstarch and gluten-free flour blends.
Buttermilk: This helps the coating stick and tenderizes shrimp. You can easily make a substitute by adding 1 tsp lemon juice or vinegar to 1/2 cup milk and letting it sit for 5-10 minutes.
Bang Bang Sauce: Mayo, sweet chili sauce, and sriracha make a creamy, spicy sauce that’s the star of the show. Adjust sriracha to your heat level or swap with a milder hot sauce if preferred.
Slaw: The mix of green and purple cabbage adds crunch and color. Adding shredded carrot gives a touch of sweetness and extra texture, but it’s optional.
Tortillas: Both corn and flour tortillas work well. I like to lightly char them on a skillet to bring out more flavor and add warmth.
How Do I Get The Shrimp Crispy Without Greasiness?
Getting that perfect crispy shrimp without ending up greasy is all about temperature and coating.
- Heat the oil to 350°F (175°C). Too hot, and shrimp will burn; too cold, and the coating soaks up oil.
- Use buttermilk to help the flour mixture stick properly.
- Mixing flour and cornstarch creates a lighter, crisp crust than flour alone.
- Fry in small batches so the oil temperature doesn’t drop too much.
- Drain shrimp on paper towels right after frying to remove excess oil.
Following these steps ensures you get crunchy shrimp that feel light, not greasy. It makes all the difference in your bang bang shrimp tacos!
Equipment You’ll Need
- Deep frying pan or skillet – perfect for frying shrimp evenly and safely with enough oil depth.
- Tongs – help flip and remove shrimp easily without ruining the crispy coating.
- Mixing bowls – use one for the breading mix and another for the wet ingredients like buttermilk and sauce.
- Whisk – keeps the bang bang sauce smooth and well combined.
- Paper towels – essential for draining excess oil from fried shrimp, keeping them crispy.
- Skillet or griddle – for warming and lightly toasting tortillas to add flavor and texture.
Flavor Variations & Add-Ins
- Swap shrimp for crispy fried chicken strips if you want a heartier, kid-friendly taco.
- Add diced avocado or creamy guacamole inside to balance the spiciness with smooth richness.
- Use pickled jalapeños or fresh diced jalapeño for extra heat and tanginess.
- Mix cilantro with fresh lime juice and a pinch of salt into the slaw for a fresh citrus kick.
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 garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 2-3 tbsp sweet chili sauce
- 1 tbsp sriracha sauce (adjust for heat preference)
- 1 tsp honey or sugar
- 1 tsp lime juice
For the Slaw and Assembly:
- 2 cups shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/2 cup shredded carrot (optional)
- 1/4 cup diced tomato or pico de gallo
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Time Needed
This recipe takes about 25 minutes in total—15 minutes to prepare and bread the shrimp, 5 to 7 minutes to fry, and a few minutes to assemble and warm the tortillas. It’s quick, fun, and perfect for any weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste it and adjust sriracha if you want more heat. Set this spicy sauce aside for later.
2. Make the Breading:
In one shallow bowl, mix the flour, cornstarch, paprika, garlic powder, salt, and black pepper. Pour buttermilk into another bowl. This will help the coating stick.
3. Bread the Shrimp:
Dip each shrimp first into the buttermilk, then roll it in the flour mixture. Press gently so it sticks well. Place your coated shrimp on a plate, ready to fry.
4. Fry the Shrimp:
Pour about 1 to 1 1/2 inches of vegetable oil into a deep skillet and heat to around 350°F (175°C). Fry shrimp in small batches for about 2-3 minutes on each side, until they’re golden and crispy. Use tongs to turn them carefully. When done, place on paper towels to drain off excess oil.
5. Prepare the Slaw:
In a bowl, toss shredded green cabbage, purple cabbage, carrot (if using), and diced tomato or pico de gallo. You can squeeze a little lime juice and sprinkle some salt on top if you like your slaw a bit tangy.
6. Warm the Tortillas:
Heat tortillas in a skillet or on a griddle, turning a few times until they’re warm and have a little char. This adds great flavor and makes them easier to fold.
7. Assemble the Tacos:
Lay the warm tortilla flat on a plate. Add a good handful of slaw, then 4-5 crispy shrimp on top. Drizzle generously with the bang bang sauce.
8. Garnish and Serve:
Sprinkle fresh chopped cilantro on top and serve immediately with lime wedges for squeezing. Enjoy your crispy, creamy, spicy tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just make sure to fully thaw the shrimp in the fridge overnight or under cold running water. Pat them dry thoroughly before breading to ensure a crispy coating.
How Can I Make This Recipe Gluten-Free?
Simply swap the all-purpose flour with a gluten-free flour blend or use rice flour. Make sure your cornstarch and tortillas are also gluten-free for a safe meal.
Can I Bake the Shrimp Instead of Frying?
Absolutely! Coat the shrimp as directed, then place them on a baking sheet lined with parchment. Bake at 425°F (220°C) for about 12-15 minutes, turning halfway until crispy and cooked through.
How Do I Store Leftover Bang Bang Shrimp Tacos?
Store components separately if possible—keep shrimp, sauce, slaw, and tortillas in airtight containers in the fridge. Leftover shrimp and sauce are best eaten within 2 days. Reheat shrimp gently to avoid losing crispiness.
