If you’ve ever been torn between crispy shrimp and soft tacos, these Bang Bang Shrimp Tacos are your perfect weeknight hero. Plump shrimp get a light, crispy crust and are tossed in a creamy sweet-spicy sauce that’s downright addictive. Piled into warm tortillas with crunchy slaw, they deliver a party on a plate in about 30 minutes.
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Why You’ll Love This Bang Bang Shrimp Tacos
- Signature sauce: Creamy, sweet, and spicy—you’ll want to put it on everything.
- Texture magic: Crispy shrimp, cool slaw, and soft tortillas create the perfect bite.
- Quick & easy: Ready in 30 minutes, ideal for busy nights or casual entertaining.
- Endlessly customizable: Swap slaw, adjust heat, and make it your own with ease.
Ingredients & Tools
For the Shrimp:
- 450 g large raw shrimp, peeled and deveined
- 120 g all-purpose flour
- 120 g cornstarch
- 1 tsp each garlic powder, paprika, salt
- 240 ml buttermilk
- vegetable oil for frying
For the Bang Bang Sauce:
- 120 g mayonnaise
- 60 g sweet chili sauce
- 2 tbsp Sriracha (or to taste)
- 1 tbsp honey
- 1 tsp rice vinegar
For the Slaw & Assembly:
- 300 g shredded red cabbage
- 60 g shredded carrots
- 3 tbsp lime juice
- 1 tbsp chopped cilantro
- 8 small flour or corn tortillas
- lime wedges, for serving
Tools: Large skillet or Dutch oven for frying, two medium bowls, whisk, tongs, paper towels
Notes: Using large shrimp (26/30 count per pound) ensures juiciness. Don’t skip buttermilk—its tang tenderizes the shrimp and helps the breading stick.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp completely dry. Any excess moisture will create steam and prevent a super crispy crust. I use paper towels and really press down to get them as dry as possible.
- Don’t have buttermilk? No problem. You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes until it curdles slightly.
- Let the slaw sit for a bit. Tossing the cabbage and carrots with the lime juice and salt about 10-15 minutes before you serve helps it wilt slightly, making it more pliable and flavorful in the taco.
- Warm your tortillas properly. A cold tortilla can ruin the experience. Briefly heating them in a dry skillet or over a gas flame makes them pliable and brings out their flavor.
How to Make Bang Bang Shrimp Tacos
Step 1: First, let’s get the slaw ready. In a medium bowl, combine the shredded red cabbage, shredded carrots, lime juice, a pinch of salt, and the chopped cilantro. Toss everything together until it’s well coated. Set this aside to let the flavors meld and the cabbage soften up a bit while you work on the shrimp. You’ll notice it will become more vibrant in color and slightly softer.
Step 2: Now, make the legendary Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Keep whisking until the sauce is completely smooth and a beautiful pale orange color. Give it a taste and adjust the heat or sweetness to your liking—this is your sauce! Set this aside for now.
Step 3: Time to prep the shrimp. Make sure your shrimp are patted very dry with paper towels. In one bowl, pour the buttermilk. In a separate bowl, whisk together the flour, cornstarch, garlic powder, paprika, and salt. The cornstarch is the secret weapon here—it’s what gives the shrimp that incredibly light and crispy texture.
Step 4: Heat about 1.5 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You’ll know the oil is ready when a small pinch of flour sizzles immediately upon contact. Aim for around 175°C.
Step 5: While the oil heats, bread the shrimp. Working in batches, toss a handful of shrimp in the buttermilk, letting the excess drip off. Then, dredge them in the flour mixture, pressing gently to make sure they’re fully coated. Place them on a plate until you’re ready to fry.
Step 6: Carefully lower the breaded shrimp into the hot oil using tongs. Don’t overcrowd the pan, or the oil temperature will drop and the shrimp will steam instead of fry. Fry for about 2-3 minutes, turning once, until they’re golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.
Step 7: As soon as the shrimp are out of the oil and still hot, toss them in a large bowl with about half of the Bang Bang sauce. Be gentle but thorough—you want every nook and cranny coated in that creamy, spicy goodness.
Step 8: Warm your tortillas. You can do this one by one in a dry skillet over medium heat for about 30 seconds per side, or, if you have a gas stove, carefully drag them over the flame for a few seconds each until they’re lightly charred and pliable.
Step 9: Finally, assemble your tacos. Place a warm tortilla on a plate, add a generous spoonful of the lime slaw, top with several saucy shrimp, and finish with an extra drizzle of Bang Bang sauce. Serve immediately with lime wedges on the side for squeezing over the top.
Storage & Freshness Guide
- Fridge: Store components separately for up to 2 days; shrimp in an airtight container, slaw undressed, sauce sealed.
- Freezer: Freeze unbreaded shrimp or cooked shrimp (without sauce) up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat shrimp in air fryer or oven at 200°C for 5–7 minutes to restore crispiness; avoid microwave.
Serving Suggestions
Complementary Dishes
- Mexican Street Corn (Esquites) — The charred, creamy corn with cotija cheese and chili powder is a classic pairing that echoes the sweet and spicy notes in the tacos.
- Black Bean and Mango Salad — The sweet, juicy mango and earthy beans provide a refreshing, fiber-rich side that balances the richness of the fried shrimp beautifully.
- Cilantro-Lime Rice — A simple, zesty rice is perfect for serving on the side or even stuffing into the tacos for a more substantial meal.
Drinks
- Classic Margarita — The sharp, citrusy tang of a good margarita cuts through the creamy, rich sauce and cleanses the palate perfectly between bites.
- Ice-Cold Mexican Lager — A crisp, light beer is a no-fail choice that complements the spice without overpowering the delicate flavor of the shrimp.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds.
Something Sweet
- Churros with Chocolate Sauce — Staying with the theme, these crispy, cinnamon-sugar-dusted fried dough sticks are a delightful and decadent way to end the meal.
- Mango Sorbet — A scoop of bright, fruity sorbet is light, palate-cleansing, and continues the tropical vibe from the tacos.
- Tres Leches Cake — If you’re feeling indulgent, this supremely moist, milky cake is a celebratory finish that feels special without being too heavy.
Top Mistakes to Avoid
- Overcrowding the pan while frying. This is the number one reason for soggy, greasy shrimp. Give them space so the oil temperature stays high, ensuring a crisp crust. I’ve messed this up before too, and it’s a sad sight.
- Saucing the shrimp too early. If you toss them in the sauce more than a few minutes before serving, the crispy coating will get soft and lose its wonderful texture. Do it right before assembling the tacos.
- Using cold tortillas. A cold, stiff tortilla can crack and makes the whole taco harder to eat. Taking that extra minute to warm them up makes a world of difference in both flavor and texture.
- Skipping the resting step for the slaw. If you don’t let the cabbage sit with the lime juice and salt, it can be too crunchy and watery, which might make your taco shell soggy.
Expert Tips
- Tip: For an extra-crispy coating, try a double dredge. After the first coat of flour, dip the shrimp back in the buttermilk and then into the flour mixture again. It creates a thicker, crunchier shell that holds up well to the sauce.
- Tip: If you want to prep ahead, you can make the Bang Bang sauce and the slaw (without salt) up to a day in advance. Keep them sealed in the fridge. The salt will draw water out of the slaw, so only add it right before you’re ready to serve.
- Tip: For a lighter version, you can bake or air-fry the shrimp. Arrange the breaded shrimp on a parchment-lined baking sheet, spray with cooking oil, and bake at 220°C for 8-10 minutes, flipping halfway. They won’t be *quite* as crispy as deep-fried, but they’re still delicious.
- Tip: To keep your fried shrimp warm and crispy while you cook in batches, place them on a wire rack set over a baking sheet in a low oven (about 95°C). This prevents steam from making them soggy on the bottom.
FAQs
Can I make this recipe gluten-free?
Absolutely! You can easily make these tacos gluten-free. Simply use a 1:1 gluten-free all-purpose flour blend in place of the regular flour for coating the shrimp. Also, double-check that your cornstarch is certified gluten-free (it usually is), and be sure to use corn tortillas instead of flour ones. The sauce is naturally gluten-free as long as your specific brands of mayo and sweet chili sauce are compliant.
What’s the best way to reheat leftover shrimp?
Honestly, they are best eaten fresh. But if you have leftovers, reheating them in an air fryer or a conventional oven at 200°C for 5-7 minutes is your best bet to restore some of the crispiness. Avoid the microwave, as it will turn them rubbery and soft. The slaw is best fresh, but you can store components separately for a next-day lunch assembly.
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly fine! Just make sure to thaw them completely in the refrigerator overnight. Never thaw shrimp at room temperature or in warm water, as this can affect their texture. Once thawed, pat them as dry as humanly possible before you start the breading process.
My sauce is too spicy! How can I tone it down?
No worries, that’s an easy fix. Simply add more mayonnaise and a bit more sweet chili sauce to balance out the heat. You can also add a teaspoon of honey or even a splash of lime juice to help mellow the spice level. Remember, you can always add more heat, but it’s harder to take it away, so go slow with the Sriracha next time!
What can I use instead of buttermilk?
As mentioned in the tips, a quick buttermilk substitute works great. Combine 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes until it looks slightly curdled. Plain yogurt thinned out with a little milk or even just regular milk will work in a pinch, though the final texture might be slightly less tangy and tender.
Bang Bang Shrimp Tacos
Make the best Bang Bang Shrimp Tacos with crispy shrimp and a creamy, spicy sauce. Ready in 30 minutes! Get the easy recipe and enjoy tonight.
Ingredients
For the Shrimp:
-
450 g large raw shrimp (peeled and deveined)
-
120 g all-purpose flour
-
120 g cornstarch
-
1 tsp garlic powder, paprika, salt (each)
-
240 ml buttermilk
-
vegetable oil (for frying)
For the Bang Bang Sauce:
-
120 g mayonnaise
-
60 g sweet chili sauce
-
2 tbsp Sriracha (or to taste)
-
1 tbsp honey
-
1 tsp rice vinegar
For the Slaw & Assembly:
-
300 g shredded red cabbage
-
60 g shredded carrots
-
3 tbsp lime juice
-
1 tbsp chopped cilantro
-
8 small flour or corn tortillas
-
lime wedges (for serving)
Instructions
-
First, let's get the slaw ready. In a medium bowl, combine the shredded red cabbage, shredded carrots, lime juice, a pinch of salt, and the chopped cilantro. Toss everything together until it's well coated. Set this aside to let the flavors meld and the cabbage soften up a bit while you work on the shrimp. You'll notice it will become more vibrant in color and slightly softer.01
-
Now, make the legendary Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Keep whisking until the sauce is completely smooth and a beautiful pale orange color. Give it a taste and adjust the heat or sweetness to your liking—this is your sauce! Set this aside for now.02
-
Time to prep the shrimp. Make sure your shrimp are patted very dry with paper towels. In one bowl, pour the buttermilk. In a separate bowl, whisk together the flour, cornstarch, garlic powder, paprika, and salt. The cornstarch is the secret weapon here—it’s what gives the shrimp that incredibly light and crispy texture.03
-
Heat about 1.5 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. You’ll know the oil is ready when a small pinch of flour sizzles immediately upon contact. Aim for around 175°C.04
-
While the oil heats, bread the shrimp. Working in batches, toss a handful of shrimp in the buttermilk, letting the excess drip off. Then, dredge them in the flour mixture, pressing gently to make sure they're fully coated. Place them on a plate until you're ready to fry.05
-
Carefully lower the breaded shrimp into the hot oil using tongs. Don’t overcrowd the pan, or the oil temperature will drop and the shrimp will steam instead of fry. Fry for about 2-3 minutes, turning once, until they’re golden brown and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.06
-
As soon as the shrimp are out of the oil and still hot, toss them in a large bowl with about half of the Bang Bang sauce. Be gentle but thorough—you want every nook and cranny coated in that creamy, spicy goodness.07
-
Warm your tortillas. You can do this one by one in a dry skillet over medium heat for about 30 seconds per side, or, if you have a gas stove, carefully drag them over the flame for a few seconds each until they're lightly charred and pliable.08
-
Finally, assemble your tacos. Place a warm tortilla on a plate, add a generous spoonful of the lime slaw, top with several saucy shrimp, and finish with an extra drizzle of Bang Bang sauce. Serve immediately with lime wedges on the side for squeezing over the top.09
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