Go Back
A close-up view of two crispy shrimp tacos filled with bang bang shrimp, creamy slaw, and fresh herbs, highlighting the crunchy texture.

Bang Bang Shrimp Tacos: The Crispiest, Sauciest Recipe

This Bang Bang Shrimp Tacos recipe delivers restaurant-quality results with extra crispy fried shrimp tossed in a signature creamy, sweet, and spicy chili sauce. The perfect easy and flavorful meal for any night of the week!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Bang Bang Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1-2 tbsp Sriracha to taste
  • 1 tsp lime juice freshly squeezed
For the Crispy Shrimp
  • 1 lb large shrimp peeled and deveined
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable oil for frying
For Assembly
  • 8 small flour or corn tortillas
  • 1 cup coleslaw mix
  • Fresh cilantro for garnish
  • Sliced green onions for garnish
  • Lime wedges for serving

Equipment

  • 1 Large skillet or Dutch oven
  • 3 Mixing Bowls
  • 1 Wire rack

Instructions
 

  1. Make the Sauce: In a medium bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice until smooth. Set aside.
  2. Prepare the Slaw: In a separate bowl, combine 1 cup of the coleslaw mix with 2 tablespoons of the prepared bang bang sauce. Toss to coat and set aside.
  3. Prepare the Shrimp: Pat the shrimp completely dry. Place them in a bowl and pour the buttermilk over them. In a shallow dish, combine the flour, cornstarch, garlic powder, paprika, salt, and pepper.
  4. Fry the Shrimp: Heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C). Working in batches, remove shrimp from the buttermilk, dredge thoroughly in the flour mixture, and carefully place in the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy. Transfer the cooked shrimp to a wire rack to drain excess oil.
  5. Sauce the Shrimp: Place the hot, crispy shrimp in a large bowl and pour over the remaining bang bang sauce. Toss gently to coat all the shrimp.
  6. Assemble the Tacos: Warm the tortillas in a dry skillet for 15-20 seconds per side. Fill each tortilla with the creamy slaw, top with several pieces of sauced shrimp, and garnish with fresh cilantro and sliced green onions. Serve immediately with lime wedges.

Notes

Tip 1: Ensure your oil is at the correct temperature (350°F/175°C) before frying. If it's too low, the shrimp will absorb oil and become greasy. If it's too high, the coating will burn before the shrimp is cooked.
Tip 2: Don't sauce the shrimp until you are ready to serve. This will keep them as crispy as possible.
Tip 3: For an extra layer of flavor, add a pinch of smoked paprika to your flour and cornstarch mixture.
QR Code linking back to recipe