These Bang Bang Shrimp Tacos pack creamy, spicy, crunchy, and bright flavors into every bite — an easy weeknight showstopper. I’ve made this filling-and-sauce combo dozens of times and love how the hot, crispy shrimp contrasts with cool slaw and lime. If you enjoy hands-on frying techniques like those in my crispy pan-fried dumplings, you’ll find the same satisfaction here: crispy pan-fried dumplings.
Why Make This Recipe
- Bold flavor: sweet-heat bang-bang sauce elevates simple shrimp to restaurant-level tacos.
- Quick weeknight meal: from prep to plate in about 30 minutes.
- Crowd-pleasing and versatile: perfect for Taco Tuesday, casual dinner parties, or game day.
- High-protein and portion-friendly: shrimp keeps calories reasonable while delivering protein.
- Personal insight: I love this recipe because the sauce comes together in minutes and the shrimp stay crisp when you follow a few timing tricks I’ll share — it’s a reliable, repeatable winner.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 10 minutes (plus warming tortillas)
- Total time: 20–25 minutes
- Servings: 4 (about 8 small tacos)
- Difficulty: Easy–Medium (basic frying skills recommended)
- Method: Quick marinate, light dredge, shallow-fry or air-fry shrimp; toss in bang-bang sauce; assemble tacos with slaw and lime.
My Experience Making This Recipe
I tested this recipe multiple times to balance sauce heat and crispiness. My biggest discovery was that a cornstarch-forward dredge gives better crunch than flour alone, and a short resting time after frying prevents sogginess.
How to Make Bang Bang Shrimp Tacos That Will Wow Your Taste Buds
Start by marinating 1 lb medium-large shrimp (16–20 count), peeled and deveined, in 1/2 cup buttermilk or a dairy-free substitute for 10 minutes. Mix 1/2 cup cornstarch + 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne; dredge shrimp and fry in 2 inches of neutral oil at 350–375°F for 2–3 minutes until golden and opaque. Whisk sauce: 1/2 cup mayo, 1/3 cup sweet chili sauce, 2 Tbsp sriracha, 1 Tbsp honey, and 1 tsp lime juice. Toss warm shrimp in sauce, place on warmed corn tortillas, top with quick cabbage slaw and cilantro, and finish with lime wedges.
Expert Tips for Success
- Control oil temperature: use an instant-read thermometer to keep oil at 350–375°F; if it drops, the shrimp will absorb oil and get greasy. I use a heavy skillet or Dutch oven for stable heat.
- Cornstarch for crispness: a 50/50 blend of cornstarch and flour yields a light, shatter-crisp coating that holds up under sauce. See similar frying texture tips I use when making fried pastries: fluffy pistachio doughnuts.
- Dry shrimp well: pat shrimp completely dry before dredging to help the coating adhere.
- Work in batches: don’t overcrowd the pan — 4–6 shrimp per batch keeps oil temperature steady and produces even browning.
- Equipment: instant-read thermometer, slotted spoon or spider, wire rack set over a baking sheet to drain (paper towels compress the crust).
How to Serve Bang Bang Shrimp Tacos That Will Wow Your Taste Buds
- Keep components separate: serve shrimp tossed in sauce but provide extra sauce on the side so tacos stay crisp longer.
- Sides: pair with black bean corn salad, pickled onions, or a cooling cucumber-yogurt salad. You can also add a smoky dip for sharing like a smoked fish dip for party spreads: delicious smoked fish dip.
- Presentation: warm tortillas on a dry skillet at 300°F for 30–45 seconds per side, stack two per taco to prevent sogginess, and finish with lime wedges and chopped cilantro.
- Occasions: great for Taco Tuesday, casual dinner parties, or build-your-own taco nights.
Storage and Reheating Guide
- Refrigerator: store fried shrimp and sauce separately in airtight containers for up to 2 days (sauce keeps 3–4 days).
- Freezing: freeze uncooked, battered shrimp flash-frozen on a tray for up to 1 month. Reheat from frozen in an air fryer at 375°F for 8–10 minutes, flipping halfway. Avoid freezing assembled tacos.
- Reheating: best in a 400°F oven on a wire rack for 8–10 minutes to restore crispness, or 350°F in an air fryer for 4–6 minutes. Do not microwave — it makes the coating soggy.
Recipe Variations
- Gluten-free: use cornstarch or a 1:1 gluten-free flour blend for the dredge and corn or gluten-free tortillas.
- Dairy-free: skip buttermilk; marinate shrimp in 3/4 cup coconut milk or a mixture of plant milk + 1 tsp apple cider vinegar. Use vegan mayo for the sauce.
- Vegetarian/Vegan: swap shrimp for cauliflower florets. Roast at 425°F for 20–25 minutes until caramelized, then toss in the bang-bang sauce.
- Flavor twists: mix 1 Tbsp chipotle in adobo into the sauce for smoky heat, or add 1/4 cup mango salsa on top for a fruit-forward contrast.
Nutritional Highlights
- Protein-forward: shrimp provide lean protein with relatively low calories per serving.
- Healthy fats: use moderate amounts of mayo; swap part of the mayo with Greek yogurt for extra protein and fewer calories.
- Allergens & portions: contains shellfish and eggs (mayo); use substitutions as noted for allergies. Typical serving is 2 small tacos per person; plan ~4–6 oz shrimp per person for a main course.
Troubleshooting Common Issues
- Soggy coating: almost always caused by oil too cool or letting shrimp sit on paper towels. Solution: keep oil at 350–375°F and drain on a wire rack.
- Overcooked shrimp: shrimp cook very quickly; remove when opaque and just firm — usually 2–3 minutes depending on size. Pull one and test rather than assuming time.
- Sauce too thin or too spicy: balance a thin sauce with more mayo or reduce sriracha; thin with lime juice only sparingly.
Frequently Asked Questions
Q: Can I bake or air-fry the shrimp instead of frying?
A: Yes. For oven-baked, coat shrimp and place on a greased rack at 425°F for 8–10 minutes, flipping once. For air-fryer, 375°F for 6–8 minutes works well. Expect a slightly different crust than shallow-frying, but it’s crisp and much lower in oil.
Q: How do I make the sauce less spicy for kids?
A: Reduce sriracha to 1 tsp and increase sweet chili sauce or honey to maintain the sweet-heat balance. You can also fold in 2–3 Tbsp plain yogurt or sour cream to mellow heat without diluting flavor.
Q: Can I prepare components ahead of time?
A: Yes — make the sauce and slaw up to 48 hours ahead and refrigerate separately. Dredge shrimp and keep refrigerated for up to 2 hours before frying. For best texture, fry just before serving.
Q: What shrimp size and type should I buy?
A: Medium-large shrimp (16–20 count per pound) are ideal — big enough to handle easily but small enough to cook quickly. Buy raw, peeled, deveined shrimp (tail-off) for fastest prep and consistent results.
Conclusion
If you want another take on bang-bang shrimp tacos or inspiration from a similar recipe, check out this version for more plating and ingredient ideas: Bang Bang Shrimp Street Tacos | Orchids + Sweet Tea.
Bang Bang Shrimp Tacos
- Total Time: 25
- Yield: 4 servings (about 8 small tacos)
- Diet: Seafood
Description
These Bang Bang Shrimp Tacos pack creamy, spicy, crunchy, and bright flavors into every bite, making it an easy weeknight showstopper.
Ingredients
- 1 lb medium-large shrimp (16–20 count), peeled and deveined
- 1/2 cup buttermilk or dairy-free substitute
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 2 inches neutral oil for frying
- 1/2 cup mayo
- 1/3 cup sweet chili sauce
- 2 Tbsp sriracha
- 1 Tbsp honey
- 1 tsp lime juice
- Corn tortillas for serving
- Quick cabbage slaw
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Marinate shrimp in buttermilk for 10 minutes.
- Mix cornstarch, flour, salt, black pepper, and cayenne in a bowl.
- Dredge shrimp in the cornstarch mixture.
- Heat oil in a skillet to 350–375°F.
- Fry shrimp in the hot oil for 2–3 minutes until golden and opaque.
- In a separate bowl, whisk together mayo, sweet chili sauce, sriracha, honey, and lime juice.
- Toss warm shrimp in the bang-bang sauce.
- Assemble tacos by placing shrimp on warmed tortillas and topping with slaw and cilantro.
- Serve with lime wedges.
Notes
Use an instant-read thermometer to ensure oil temperature is consistent for perfect frying. Keep components separate until serving to maintain crispiness.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Frying
- Cuisine: Mexican