Bang Bang Shrimp Tacos are a fun and tasty dish! They feature crispy shrimp tossed in a sweet and spicy sauce, all tucked into soft tortillas with fresh toppings.
These tacos are perfect for a party or a cozy dinner. I love piling on the crunchy slaw and a squeeze of lime—it adds that extra zing! Who knew tacos could be this exciting? 🌮
Key Ingredients & Substitutions
Shrimp: Medium shrimp is great for this recipe because they cook quickly and soak up flavor. If you can’t find medium shrimp, large ones are a good alternative. I recommend using shrimp that have been peeled and deveined to save time.
Flour and Cornstarch: The combo of these two helps achieve that crispy coating. If you need a gluten-free option, use gluten-free all-purpose flour and cornstarch. This works surprisingly well, just make sure your flour blend includes xanthan gum for binding.
Bang Bang Sauce: Mayonnaise is the base for this sauce, but Greek yogurt is a nice low-fat substitute that adds creaminess too. Adjust the sriracha for your spice tolerance—just remember, you can always add more later, but it’s hard to take it out!
Cabbage: While green and purple cabbage gives a nice crunch, you can use any slaw mix or even shredded lettuce if you prefer. I sometimes toss in sliced radishes for an extra crunchy kick.
How Do I Get the Shrimp Extra Crispy?
Getting that perfect crispy texture can be tricky, but here are some tips to help you out:
- Use cornstarch in your coating. It creates a lighter, crispier crust than flour alone.
- Make sure your oil is hot enough, around 350°F (175°C). If it’s not hot, the shrimp will absorb too much oil and not crisp up.
- Dredge the shrimp properly! Dip in egg and then coat well in the flour mixture. Make sure to shake off extra flour before frying.
- Do not overcrowd the pan. Fry in batches to keep the oil temperature consistent.
How to Make Bang Bang Shrimp Tacos
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 egg
- 1/2 cup buttermilk
- Vegetable oil for frying
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust to spice preference)
- 1 tsp honey or sugar
- 1 tsp lime juice
For the Slaw:
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- Salt and pepper to taste
For Assembly:
- 8 small corn tortillas
- Fresh cilantro leaves, chopped
- Lime wedges for serving
How Much Time Will You Need?
This recipe should take about 30 minutes to prepare from start to finish. You’ll spend around 10 minutes getting your ingredients ready, and then about 20 minutes cooking and assembling the tacos. It’s a quick and tasty meal for any night of the week!
Step-by-Step Instructions:
1. Prepare the Slaw:
In a bowl, combine the shredded green cabbage, purple cabbage, and carrots. In a small bowl, whisk together the mayonnaise, lime juice, salt, and pepper until well mixed. Toss the slaw with the dressing until everything is evenly coated. Set aside to let the flavors meld.
2. Make Bang Bang Sauce:
In another bowl, mix together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. If you like it spicier, add more sriracha! Taste it and adjust the sweetness if necessary. Cover and refrigerate it until you’re ready to use it.
3. Prepare the Shrimp:
In a large bowl, whisk together the flour, cornstarch, paprika, garlic powder, salt, and black pepper. In a separate bowl, beat together the egg and buttermilk until smooth.
4. Dredge the Shrimp:
Take each shrimp and dip it first into the egg mixture, making sure it’s fully coated. Then, dredge it in the flour mixture, pressing lightly to ensure a good coating. Shake off any excess flour before frying.
5. Heat the Oil:
In a deep skillet or pot, pour enough vegetable oil to reach a depth of about 2 inches. Heat the oil to 350°F (175°C) over medium-high heat. You can test if it’s ready by dropping in a small bit of batter; if it sizzles, you’re good to go!
6. Fry the Shrimp:
Carefully add the shrimp to the hot oil in batches. Fry them for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and drain them on paper towels.
7. Assemble the Tacos:
Warm the corn tortillas in a pan or microwave for a few seconds until they’re pliable. On each tortilla, place a layer of the slaw, then add 3-4 pieces of fried shrimp.
8. Add the Bang Bang Sauce:
Drizzle the Bang Bang sauce generously over the shrimp. Don’t be shy—it’s the best part!
9. Garnish and Serve:
Top your tacos with chopped cilantro for a burst of freshness. Serve with lime wedges on the side for that extra zing. Enjoy your delicious Bang Bang Shrimp Tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them in the refrigerator overnight or place them in a sealed bag and submerge in cold water for quicker thawing. Pat them dry before cooking to ensure they get crispy!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and you’re good to go!
How Spicy is the Bang Bang Sauce?
The spice level can be adjusted to your preference! Start with 1 tablespoon of sriracha for a mild heat, then taste and add more if you like it spicier. It’s always easier to add heat than to take it out!
Can I Make the Slaw in Advance?
Absolutely! You can prepare the slaw a day in advance and store it in the refrigerator. Just keep the dressing separate until you’re ready to serve to maintain the crunchiness of the cabbage and carrots.
