The BEST Bang Bang Shrimp Taco Recipe is a fun and tasty twist on two favorite things—crispy shrimp and fresh tacos! These tacos are filled with crunchy, spicy shrimp coated in that creamy bang bang sauce that’s just the right mix of sweet, spicy, and tangy. They come together with a little crunch from cabbage and a soft, warm tortilla, making every bite a perfect balance of flavors and textures.
I love making these tacos for casual dinners or when friends come over because they’re always a crowd-pleaser. The shrimp get a light, crispy coating that’s not too heavy, and the sauce packs a nice kick without being too overwhelming. I usually tweak the spice level just a bit depending on who I’m serving, and a little extra sauce on the side doesn’t hurt either!
One of my favorite ways to serve these tacos is with a squeeze of fresh lime and some chopped cilantro on top. It adds a bright, fresh touch that lifts all the flavors even more. If you want to make the meal more filling, I like to add a simple side of black beans or a quick corn salad. These tacos are fun to eat, easy to make, and always get rave reviews from everyone around the table.
Key Ingredients & Substitutions
Shrimp: Large shrimp are best here for a good bite. If you can’t get fresh, frozen works well—just thaw and pat dry first. I prefer peeled and deveined to save time and mess.
Flour & Cornstarch: Mixing these gives the shrimp a light, crunchy coating. Use all cornstarch for an even crispier result or all flour if you want it simpler.
Buttermilk: It helps the coating stick and tenderizes the shrimp. No buttermilk? Stir a teaspoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes.
Bang Bang Sauce: Mayo, sweet chili sauce, and Sriracha are the stars here. If you want less spicy, reduce or skip the Sriracha. Honey adds a nice sweetness but you can substitute with maple syrup or agave.
Tortillas: Corn tortillas give a nice texture and flavor, but flour tortillas are a softer, easier option. Warm them before assembling for best results.
How Do I Get Crispy Fried Shrimp Without Too Much Oil or Mess?
Frying shrimp can feel tricky, but here’s my simple approach:
- Use a deep, heavy pan and about 1 inch of oil to keep the shrimp from sticking and cook evenly.
- Heat oil to around 350°F (175°C). Use a thermometer or test with a small piece of batter—it should sizzle immediately.
- Don’t crowd the pan; fry shrimp in batches so the oil temperature stays consistent and the coating stays crisp.
- Drain cooked shrimp on paper towels to soak up excess oil.
- Let the oil heat back up between batches to keep frying temperature steady.
This way, you get golden, crispy shrimp without heavy, greasy results. Plus, frying in batches saves you from soggy shrimp and messy cleanup.
Equipment You’ll Need
- Deep frying pan or heavy skillet – perfect for frying shrimp evenly and safely.
- Cooking thermometer – helps you keep oil at the right temperature for crisp shrimp.
- Mixing bowls – for coating shrimp and mixing the bang bang sauce easily.
- Slotted spoon or tongs – lets you remove shrimp from hot oil without splashing.
- Paper towels – to drain excess oil and keep shrimp crispy.
- Skillet or microwave – to warm tortillas for a soft, flexible base.
Flavor Variations & Add-Ins
- Swap shrimp for crispy fried fish or battered tofu for a different protein twist.
- Add diced avocado or mango for a cool, sweet contrast to the spicy shrimp.
- Mix in pickled jalapeños or fresh sliced radishes to add extra crunch and zing.
- Try a drizzle of lime crema or a sprinkle of cotija cheese for extra creaminess and flavor depth.
The BEST Bang Bang Shrimp Taco Recipe
Ingredients You’ll Need:
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup buttermilk
- Vegetable oil, for frying
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust to taste)
- 1 tsp honey
- 1 tsp fresh lime juice
For the Tacos Assembly:
- 8 small corn or flour tortillas
- 2 cups shredded green cabbage (mix green and purple if you like)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and cook. Most of that is frying the shrimp and assembling the tacos. It’s quick enough for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Make the Bang Bang Sauce:
In a small bowl, stir together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice. Mix well and pop the sauce into the fridge while you prepare the shrimp. This gives it time to marry the flavors.
2. Prepare Your Shrimp Coating:
In a medium bowl, whisk the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper. In another bowl, pour the buttermilk.
3. Coat the Shrimp:
Dip each shrimp first into the buttermilk, letting the excess drip off, then dredge it in the flour mixture. Set the coated shrimp aside on a plate. This double-step coating is what gives the shrimp that crispy crunch.
4. Fry the Shrimp:
Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until it reaches 350°F (175°C). Fry the shrimp in batches, so you don’t overcrowd the pan, for about 2–3 minutes on each side. They should be golden and crispy. Use a slotted spoon to transfer them onto paper towels to drain excess oil.
5. Warm Tortillas:
Heat your tortillas in a dry skillet or microwave just until soft and pliable. This helps them hold all the fillings without breaking.
6. Assemble the Tacos:
Lay some shredded cabbage on each warm tortilla for crunch and freshness. Top with several fried shrimp, then drizzle the bang bang sauce all over. Finish with a sprinkle of fresh cilantro and a squeeze of lime for that extra pop of flavor.
7. Serve and Enjoy:
These tacos are best enjoyed immediately to keep the shrimp crispy. Serve with extra lime wedges on the side to squeeze to taste.
Can I Use Frozen Shrimp For These Tacos?
Yes! Just make sure the shrimp are fully thawed and patted dry before coating and frying to avoid extra moisture that can make the batter soggy.
How Can I Make This Recipe Gluten-Free?
Simply swap the all-purpose flour for a gluten-free flour blend and double-check your sweet chili sauce and other ingredients are gluten-free. Corn tortillas are typically gluten-free too.
Can I Bake Instead of Frying the Shrimp?
You can bake the shrimp for a healthier option. Coat them the same way and bake at 425°F (220°C) on a greased baking sheet for about 8-10 minutes, flipping halfway through until crispy.
How Long Can I Store Leftover Bang Bang Sauce?
Keep the sauce in an airtight container in the fridge for up to 4 days. Give it a good stir before using it again.
