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Bang Bang Shrimp Tacos pack crunchy shrimp, a creamy spicy sauce, and fresh slaw into every bite. These are my go-to for parties or a bold weeknight dinner because everyone always asks for seconds. The combination of sweet heat and crisp texture makes this a bright and crowd-pleasing taco night star.
I first made these for a Taco Tuesday, and now even my pickiest family member looks forward to shrimp night. The bang bang sauce is always the first thing to disappear at the table.
Ingredients
- Medium shrimp: fresh or frozen and peeled and deveined for easy prep plus sweet mild flavor
- Buttermilk or milk and lemon juice: to tenderize the shrimp and help the coating adhere
- Cornstarch: gives the shrimp their signature crunch
- All-purpose flour: for body in the breading
- Garlic powder and paprika: to amp up flavor and create a smoky backbone
- Salt and black pepper: enhance all other spices use kosher salt if possible
- Vegetable or canola oil: for frying because it has a neutral flavor and high smoke point
- Mayonnaise: for the bang bang sauce use full fat for a creamy rich texture
- Sweet chili sauce: adds sweet tangy kick look for brands with real chili bits for best flavor
- Sriracha: brings the heat adjust to your liking for more or less spice
- Honey: for a subtle balance to the heat use raw if possible for fuller flavor
- Rice vinegar or lime juice: brightens up the sauce and slaw option to use fresh limes for zestier flavor
- Shredded cabbage (green or purple): for slaw brings crunch and freshness shop for heads that feel heavy for their size
- Shredded carrots: add color and slight sweetness
- Green onions: for a mild onion crunch select bright and crisp stalks
- Small flour or corn tortillas: for serving choose your favorite for texture and flavor
- Fresh cilantro: for garnish its herbal citrus notes lift the whole taco
- Lime wedges: to squeeze over for an acidic pop
- Optional toppings: diced avocado for creaminess pickled onions for tang extra chili sauce for even more kick
Step-by-Step Instructions
- Prepare the Bang Bang Sauce:
- Combine mayonnaise sweet chili sauce sriracha honey and rice vinegar in a small bowl. Whisk thoroughly until smooth and creamy for a balanced spicy sweet base. Refrigerate while you cook the shrimp so flavors meld.
- Marinate the Shrimp:
- Spread your shrimp out on paper towels and pat completely dry for max crisp texture. Place them in a bowl with buttermilk to soak ten to fifteen minutes. This makes the coating cling and keeps the shrimp juicy after frying.
- Mix the Coating:
- Combine cornstarch all-purpose flour garlic powder paprika salt and black pepper in a separate mixing bowl. Dredge your soaked shrimp through this mixture one by one pressing gently so every surface gets an even layer of breading.
- Fry the Shrimp:
- Pour about half an inch of vegetable oil into a deep skillet. Warm over medium high heat until a pinch of coating sizzles on contact. Fry the breaded shrimp in batches for two to three minutes per side. Watch as they turn golden and crispy then lift out with a slotted spoon to drain on a paper towel lined plate.
- Toss in Sauce:
- Gently combine the hot shrimp with half the prepared bang bang sauce in a large clean bowl. Use a soft spatula or spoon to coat gently so all shrimp stay crisp. Reserve the other half of the sauce for drizzling on top or dipping.
- Make the Slaw:
- In a clean bowl toss shredded cabbage carrots and green onions with lime juice salt and pepper. Let this sit for five to ten minutes to soften the cabbage and let the flavors meld for a bright crisp topping.
- Assemble the Tacos:
- Heat your tortillas so they become warm and pliable. Add a scoop of slaw to each tortilla followed by a scoop of bang bang shrimp. Finish each taco with a drizzle of the remaining sauce fresh cilantro and a squeeze of lime. Add extra toppings if desired.
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The cabbage slaw is my favorite part since it brings a fresh crunch and balances the creamy spiciness. I love watching my family reach for seconds especially when they pile on their own toppings and squeeze fresh lime just before biting in.
Storage Tips
Keep any leftover shrimp and sauce separate from the slaw and tortillas. Store shrimp in an airtight container for a day in the refrigerator then reheat in a hot skillet or toaster oven for best texture. Slaw is best eaten fresh but can be kept chilled for a day if needed.
Ingredient Substitutions
If you cannot find buttermilk simply mix milk with lemon juice and let it sit for a minute. Greek yogurt can stand in for mayo in the sauce for a lighter twist. For gluten free tacos swap the flour for a gluten free breading mix and use corn tortillas.
Serving Suggestions
Serve these tacos alongside rice with cilantro and lime or a chilled corn salad. For a heartier meal double up the slaw or add some beans to your plate. Sometimes I offer extra hot sauce or creamy avocado crema at the table.
Cultural Context
Bang Bang shrimp started as a popular restaurant appetizer and quickly became a home favorite for those who love bold Asian-inspired flavors in everyday dishes. The bang bang sauce itself is a blend of American and Asian flavors that brings excitement to any meal.
Recipe FAQs
- → How do you achieve extra crispy shrimp for tacos?
Pat shrimp dry before marinating and press them firmly in the coating mixture. Fry in hot oil and serve immediately for best crunch.
- → Can the bang bang shrimp be cooked without frying?
Yes, you can air fry or bake the coated shrimp for a lighter option while still retaining crispiness.
- → What can I use instead of buttermilk for marinating shrimp?
Mix regular milk with a teaspoon of lemon juice as a substitute to help tenderize the shrimp and let the coating stick.
- → Is there a way to adjust the heat in the sauce?
Control the spice level by increasing or reducing sriracha in the sauce to suit your preference.
- → Which toppings work best with these tacos?
Fresh cilantro, lime wedges, avocado slices, and pickled onions add color and complementary flavors to each taco.
- → Can this dish be made ahead of time?
It's best to fry the shrimp just before serving, but you can prep the sauce and slaw in advance. Assemble tacos right before eating.