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Bang Bang Shrimp Tacos

Crispy shrimp tossed in a sweet and spicy sauce with refreshing slaw, all wrapped in soft tortillas—a fiesta for the senses.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Bang Bang Shrimp, comfort food, easy tacos, Seafood Tacos, Shrimp Tacos
Servings: 4 tacos
Calories: 450kcal

Ingredients

For the Shrimp

  • 1 lb medium shrimp, peeled and deveined Tender and succulent, each bite offers a juicy pop.
  • 1 cup buttermilk Creamy and tangy, this ensures the shrimp remain moist.
  • 3/4 cup cornstarch Provides that coveted crunch.
  • 1/2 cup all-purpose flour For a light and crispy coating.
  • 1/2 tsp salt Enhances the flavor harmoniously.
  • 1/4 tsp black pepper Adds subtle heat.
  • 1/4 tsp paprika For a hint of smokiness and a beautiful color.
  • About 2 cups vegetable oil (for frying) Essential for achieving that perfect golden brown crust.
  • 1/2 cup mayonnaise Creamy and rich, forming the base of the zesty sauce.
  • 1/4 cup sweet chili sauce Brings sweetness and a mild kick.
  • 2 tbsp sriracha Packs a punch for those who love heat!
  • 1 tbsp honey (optional) If you prefer a touch of extra sweetness.

For the Slaw

  • 2 cups shredded green and purple cabbage Adds crunch and a pop of color.
  • 1/4 cup shredded carrots Sweet and vibrant, enhancing the slaw.
  • 2 tbsp rice vinegar or apple cider vinegar Adds the needed acidity to balance flavors.
  • 1 tbsp mayonnaise For the slaw, making it creamy and delicious.
  • 1 tbsp honey To sweeten the slaw as desired.
  • Salt and pepper to taste salt and pepper Essential seasonings for a well-rounded flavor.

For Assembly

  • 8 small corn or flour tortillas Soft and warm, holding all the goodness together.
  • Fresh cilantro as desired Fresh cilantro, chopped Provides freshness and color.
  • Lime wedges for serving Lime wedges Brightens every bite with a fresh squeeze.

Instructions

Preparation of Shrimp

  • Start with the Shrimp: Soak the shrimp in buttermilk for about 15 minutes to tenderize and help the coating adhere.
  • Make the Sauce: While the shrimp is soaking, mix together the mayonnaise, sweet chili sauce, sriracha, and honey in a bowl. Stir well until combined and chill in the refrigerator.
  • Prepare the Slaw: In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the vinegar, mayonnaise, honey, salt, and pepper. Pour this dressing over the cabbage and carrots, mix well, and let it chill in the fridge.
  • Create the Coating: In another bowl, mix the cornstarch, flour, salt, pepper, and paprika for the shrimp coating.

Cooking the Shrimp

  • Coat the Shrimp: After soaking, remove the shrimp and dredge them in the cornstarch and flour mixture until well coated.
  • Fry the Shrimp: Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Add the shrimp in batches and fry for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
  • Toss in Sauce: While the shrimp is still hot, toss it in the chilled sauce until well coated and set aside.

Assembling the Tacos

  • Assemble the Tacos: Warm the tortillas and start with a layer of slaw, then pile on the saucy shrimp. Top with fresh cilantro and a squeeze of lime juice.

Notes

For extra crispy shrimp, double dip the shrimp by soaking them, coating them, and then dipping them again in cornstarch before frying. Adjust sriracha to your heat preference. Prepare slaw and sauce ahead of time for quick assembly.