Discover a bold twist on taco night with crispy shrimp bathed in a delicate crunch. Warm tortillas cradle succulent bites, enriched by a silky, spicy sauce that harmoniously blends sweet chili and sriracha. Fresh cabbage, cilantro and lime infuse every mouthful with brightness and invigorating flavor, redefining comfort food exquisitely.

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I’m excited to share my BEST Bang Bang Shrimp Taco Recipe thats both crispy and saucy. I start by seasoning 1 lb large shrimp (peeled and deveined) with salt and black pepper.

Then I coat ’em in a blend of 1/2 cup cornstarch and 1/2 cup all-purpose flour before dipping them into an egg wash made of 1 large egg lightly beaten with 2 tbsp water. After that, I fry them using 1-2 cups of vegetable oil until they get that perfect crunch.

The bang bang sauce is what makes this dish special. I stir together 1/2 cup mayonnaise, 1/4 cup sweet chili sauce and 2-3 tsp sriracha sauce, which gives a tangy and spicy kick.

I serve the shrimp in 8 small tortillas, add 2 cups shredded cabbage, sprinkle 1/4 cup chopped cilantro and finish with a squeeze of lime. This recipe is a fun spin on fried shrimp tacos with cabbage slaw and a great option for a seafood dinner.

Why I Like this Recipe

1. I really love how simple ingredients get transformed into a dish that’s super crispy and full of flavor. The shrimp always come out perfectly crunchy and the bang bang sauce just ties it all together with a sweet and spicy kick.

2. I appreciate how easy it is to follow the recipe, even on hectic days. The step-by-step instructions make it really approachable, so I can throw it together without fretting over tricky techniques.

3. I dig the mix of textures and flavors – the crunchy cabbage, fresh cilantro, and zesty lime juice add a burst of freshness that balances out the rich, fried shrimp perfectly.

4. I also like that it’s a fun twist to my taco Tuesdays. This recipe gives a restaurant feel right at home without all the fuss, making every meal feel special even if it’s just a regular weeknight dinner.

Ingredients

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Shrimp: protein rich and lean, giving a delicious meaty bite.
Cornstarch and Flour: create a crispy, light coating, enhancing texture.
Egg: acts as a binder, making sure the coating sticks.
Mayonnaise: adds creaminess and a bit of healthy fat for flavor.
Sweet Chili Sauce: brings a sweet and tangy kick really lively.
Sriracha Sauce: gives a fiery, spicy kick that wakes up the taste.
Cabbage and Lime: pack fiber, vitamins, and a fresh, sour crunch.

Ingredient Quantities

1 lb large shrimp, peeled and deveined

Salt and black pepper, to taste

1/2 cup cornstarch

1/2 cup all-purpose flour

1 large egg, lightly beaten with 2 tbsp water

Vegetable oil for frying (about 1-2 cups as needed)

1/2 cup mayonnaise

1/4 cup sweet chili sauce

2-3 tsp sriracha sauce (adjust to your spice level)

8 small tortillas (flour or corn, whichever you prefer)

2 cups shredded cabbage

1/4 cup chopped cilantro

1 lime, cut into wedges

How to Make this

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1. Pat your shrimp dry and season ’em with salt and pepper.

2. In a shallow bowl, mix the cornstarch and flour.

3. In another bowl, beat 1 egg with 2 tbsp water, dip each shrimp in the egg then coat it evenly with the dry mix.

4. Heat about 1-2 cups vegetable oil in a large frying pan over medium-high heat. Once it’s hot, fry the shrimp in batches until they are golden and crispy, about 2-3 minutes per side. Drain on paper towels.

5. While the shrimp is cooking, mix together the mayonnaise, sweet chili sauce and sriracha in a small bowl to create the bang bang sauce. Adjust the sriracha to match your spice preference.

6. Warm your 8 tortillas in a dry skillet or microwave for a few seconds until soft and pliable.

7. Lay each tortilla flat and add a generous handful of shredded cabbage in the center.

8. Top the cabbage with a few pieces of crispy shrimp, then drizzle plenty of bang bang sauce over them.

9. Sprinkle chopped cilantro over each taco for a burst of fresh flavor.

10. Finish each taco with a squeeze of fresh lime juice and serve immediately for the best taste. Enjoy your bang bang shrimp tacos!

Equipment Needed

1. Large frying pan – needed for frying the shrimp
2. Two shallow bowls – one for mixing the cornstarch and flour and one for the beaten egg with water
3. Small bowl – to mix together the bang bang sauce
4. Whisk or fork – to beat the egg properly
5. Tongs or a slotted spoon – for flipping and removing the shrimp
6. Dry skillet or microwave – to warm up the tortillas
7. Paper towels – used to drain excess oil after frying
8. Knife and cutting board – for chopping the cilantro and cutting the lime into wedges

FAQ

What exactly makes these tacos "bang bang"?

The name comes from the spicy-mild sauce you toss the crispy shrimp in. It's a mix of mayo, sweet chili, and sriracha that really makes your tastebuds go "bang bang" when you take a bite.

Can I use frozen shrimp for this recipe?

Yeah, you can use frozen shrimp, but make sure you thaw them completely and pat them dry so you get that perfect crispy finish when frying.

How spicy is the sauce supposed to be?

The sauce has a kick from the sriracha but is balanced out by the mayo and sweet chili. If you dont like too much heat, start with 2 tsp and add more if you like it spicier next time.

Is it possible to bake the shrimp instead of frying them?

Sure, you can bake them at 425°F for around 10 to 12 minutes. Just note they wont be as crunchy as when you fry them, but it’s a healthier option if you're worried about the oil.

Does it matter if I use flour or corn tortillas?

Not really, its all about personal taste. Flour tortillas give a soft, lighter feel while corn tortillas add a bit more authentic flavor and texture to the dish.

The BEST Bang Bang Shrimp Taco Recipe Substitutions and Variations

If you cant find large shrimp, try using medium shrimp instead, just be careful not to overcook them
If you dont have cornstarch, a good substitute is potato starch or even tapioca starch
You can swap all-purpose flour with rice flour or a gluten free flour blend if needed
Instead of an egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes
If sweet chili sauce is hard to come by, mix equal parts honey and extra sriracha for a similar taste

Pro Tips

1. When frying the shrimp, make sure the oil is hot enough before you add the shrimp. If it isnt hot, your shrimp might absorb more oil and come out soggy instead of crispy.
2. Dont overcrowd the pan while frying. Frying in batches helps in keeping the shrimp evenly crispy and stops them from stewing in their own heat.
3. For the bang bang sauce, taste as you mix. Sometimes a little more sriracha or chili sauce can make a big difference depending on how spicy or sweet you like it.
4. When warming up the tortillas, try using a dry skillet over medium heat. It helps to keep them soft without drying them out, giving a better base for your tacos.
5. Give the cabbage a quick toss with a squeeze of lime juice and sprinkles of salt right before assembling the tacos to boost the freshness and flavor.