Bang Bang Shrimp Tacos (Print-Friendly Version)
Crispy shrimp, spicy-sweet sauce, crunchy slaw, and warm tortillas create irresistible tacos in just 30 minutes.
# What You’ll Need to Make This:
→ For the Shrimp
01 -
450 g medium shrimp, peeled and deveined
02 -
120 ml buttermilk (or milk plus 5 ml lemon juice)
03 -
65 g cornstarch
04 -
65 g all-purpose flour
05 -
2.5 g garlic powder
06 -
2.5 g paprika
07 -
2.5 g fine salt
08 -
2.5 g ground black pepper
09 -
Vegetable or canola oil, for shallow frying
→ For the Bang Bang Sauce
10 -
120 g mayonnaise
11 -
60 ml sweet chili sauce
12 -
15 ml sriracha, or to taste
13 -
5 ml honey
14 -
5 ml rice vinegar or lime juice
→ For the Slaw
15 -
75 g shredded cabbage (green or purple)
16 -
35 g shredded carrots
17 -
2 tbsp chopped green onions
18 -
15 ml fresh lime juice
19 -
Salt and pepper, to taste
→ For Serving
20 -
6 to 8 small flour or corn tortillas, warmed
21 -
Fresh cilantro, chopped
22 -
Lime wedges
23 -
Optional: diced avocado, pickled onions, or extra chili sauce
# How to Prepare:
01 -
Whisk mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar or lime juice in a small bowl until smooth. Adjust spice to preference and refrigerate until needed.
02 -
Pat shrimp dry with paper towels. Combine shrimp and buttermilk in a bowl, allowing to soak for 10–15 minutes to tenderize and help the coating adhere.
03 -
In a separate bowl, mix cornstarch, flour, garlic powder, paprika, salt, and black pepper. Dredge the marinated shrimp in the dry mixture, pressing to fully coat.
04 -
Heat 1–2 cm oil in a heavy skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Remove with a slotted spoon to a paper towel-lined tray.
05 -
Place crispy shrimp in a large bowl and toss gently with half of the prepared sauce. Reserve remaining sauce for drizzling or serving.
06 -
Toss shredded cabbage, carrots, green onions, lime juice, salt, and pepper in a bowl. Let rest for 5–10 minutes to soften and develop flavor.
07 -
Warm tortillas. Fill each with a portion of slaw, followed by bang bang shrimp. Drizzle with extra sauce and garnish with chopped cilantro, lime wedges, and any optional toppings.
# Extra Tips:
01 -
For optimal crunch, double-coat the shrimp by pressing the dry coating firmly onto each piece.
02 -
Dry shrimp thoroughly before marinating to ensure the coating adheres well and fries up crispy.
03 -
Adjust sriracha in the sauce to the desired heat level.
04 -
Shrimp are at their best hot and freshly cooked; assemble tacos immediately before serving.
05 -
For a lighter alternative, bake or air fry the coated shrimp instead of frying.