Bang Bang Shrimp Tacos

I have to admit, I’m a huge fan of tacos, and when I thought of combining crispy shrimp with a sweet and spicy sauce, I knew I had to try it, and that’s how these Bang Bang Shrimp Tacos quickly became a new favorite in my kitchen.

If you love seafood and enjoy a little kick of flavor in your meals, these tacos are about to become your next go-to recipe.

What makes these tacos extra special is the crispy shrimp paired with the creamy, tangy bang bang sauce. It’s the perfect balance of spicy, sweet, and savory, and each bite is a little bit of heaven. Trust me, once you try these, you’ll be craving them over and over again.

The best part? They’re surprisingly easy to make. You don’t need to be a pro chef to whip up this mouthwatering meal. Whether you’re cooking for a weeknight dinner or a casual get-together, these Tacos will impress everyone at the table.

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Why You’ll Love It

• Perfect Balance of Flavors: The sweet chili sauce mixed with sriracha creates a wonderful blend of heat and sweetness. It’s just the right amount of spice to elevate the shrimp without overwhelming your taste buds.
• Easy to Make: Don’t let the deliciousness fool you — these tacos are surprisingly simple to make. A few steps and a quick fry, and you’ll have a fantastic meal.
• Versatile for Any Occasion: Whether it’s a weeknight dinner, a weekend treat, or a dish to impress your friends, these tacos are perfect for any time. They’re quick and easy, but fancy enough to serve at a gathering.
• Customizable Toppings: You can add whatever toppings you love, from tangy slaw to creamy avocado slices. It’s a great way to adjust the tacos to suit your personal taste.

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Ingredient List

For the Shrimp:

• 1 lb medium or large shrimp (peeled and deveined)
• 1/2 cup buttermilk
• 1 large egg
• 1/2 cup cornstarch
• 1/2 cup flour
• Salt and pepper (to taste)
• Vegetable oil (for frying)

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 3 tablespoons sweet chili sauce
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon honey

For the Tacos:

• 8 soft flour tortillas (or crunchy taco shells)
• 1 cup shredded cabbage or slaw mix
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Slices of avocado (optional)

Ingredient Notes

• Buttermilk: I always use buttermilk for marinating the shrimp — it makes them extra tender and flavorful. If you don’t have buttermilk, you can substitute it with regular milk plus a bit of vinegar.
• Cornstarch: Don’t skip the cornstarch! It helps create a crispy, light coating for the shrimp, which is key to that perfect crunch.
• Bang Bang Sauce: You can adjust the level of spice by playing with the sriracha. If you like it spicy, add more, but if you prefer a milder version, cut back on the sriracha.
• Fresh Shrimp: I recommend using fresh shrimp, if possible, as they tend to taste better than frozen ones. If you’re using frozen shrimp, make sure they’re fully thawed.
• Taco Shells: I love using soft flour tortillas for these tacos, but crunchy taco shells also work if you want extra crunch.

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Kitchen Tools Needed

• Deep Fryer or Large Pot: You’ll need a fryer or a large pot for frying the shrimp.
• Medium Bowl: For mixing the buttermilk and egg to marinate the shrimp.
• Shallow Dish: You’ll need this to mix the flour and cornstarch for dredging the shrimp.
• Tongs or Slotted Spoon: For frying the shrimp and removing them from the oil. Tongs are perfect for picking up the shrimp, while a slotted spoon lets excess oil drain off.
• Small Bowl: For mixing the bang bang sauce ingredients.
• Serving Platter or Plates: To assemble and serve the tacos. A platter is great for family-style servings, while individual plates work well if you’re serving guests.

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Instructions

Step 1: Prepare the Shrimp

• Start by rinsing the shrimp under cold water and patting them dry with paper towels. This step is important because you want the shrimp to be as dry as possible before frying, so the batter sticks better.
• In a medium bowl, add the buttermilk and egg. Whisk them together until the mixture is smooth. This will be your marinade for the shrimp.
• Add the shrimp to the buttermilk and egg mixture. Make sure each shrimp is fully submerged. Let them marinate in the fridge for about 15-20 minutes to soak up all that flavor.

Pro Tip: The longer you marinate the shrimp, the more flavor they’ll absorb, so don’t rush this step!

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Step 2: Coat the Shrimp

• In a shallow dish, combine cornstarch, flour, salt, and pepper. Mix everything thoroughly. This will create the crispy coating for your shrimp.
• Once the shrimp are marinated, use tongs to remove them from the buttermilk mixture. Let the excess liquid drip off, then drop each shrimp into the flour-cornstarch mixture.
• Coat each shrimp evenly, pressing gently to make sure they’re fully covered. Shake off any excess coating.

Pro Tip: For extra crunch, double-coat the shrimp. Dip them back into the buttermilk and egg mixture, then back into the flour mixture for a second coating.

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Step 3: Fry the Shrimp

• Heat vegetable oil in your fryer or large pot to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of bread — it should sizzle immediately.
• Carefully drop the coated shrimp into the hot oil, a few at a time. Don’t overcrowd the pot — this ensures the shrimp fry evenly and become crispy.
• Fry the shrimp for about 2-3 minutes or until golden brown and crispy. Use tongs or a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.

Pro Tip: Keep an eye on the temperature of the oil. If it’s too hot, the shrimp will burn before they’re cooked through. If it’s too cool, they’ll be soggy instead of crispy.

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Step 4: Make the Bang Bang Sauce

• In a small bowl, mix mayonnaise, sweet chili sauce, sriracha, and honey. Stir until smooth and creamy.
• Taste the sauce and adjust the spice level by adding more sriracha if you like it spicier, or a little more honey if you prefer a sweeter sauce.

Pro Tip: The sauce is where all the flavor comes together. Don’t skip the honey — it balances the heat and gives the sauce its signature sweetness.

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Step 5: Assemble the Tacos

• Warm your taco shells in the oven or on a skillet for about 1-2 minutes. This step makes the tortillas soft and easy to fold.
• Start by placing a small amount of shredded cabbage or slaw in each taco shell. This adds a crunchy texture and freshness to balance the richness of the shrimp.
• Add about 4-5 crispy shrimp into each taco.
• Drizzle the bang bang sauce generously over the shrimp. You can also add a little extra on the side for dipping if you like!
• Garnish with fresh cilantro, a squeeze of lime, and optional sliced avocado for extra creaminess.

Pro Tip: If you’re serving these tacos for a party or dinner, keep the taco components separate and let everyone assemble their own. It makes for a fun, customizable experience!

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Tips and Tricks for Success

• Preheat the oil: Make sure your oil is at the right temperature (350°F/175°C) before frying the shrimp. This ensures the shrimp will cook evenly and get that perfect golden crisp.
• Don’t overcrowd the pot: Fry the shrimp in batches to avoid overcrowding. Overcrowding can cause the oil temperature to drop, which results in soggy shrimp.
• Use a thermometer: If you have a thermometer, use it to maintain the oil temperature. This helps keep the shrimp crispy and prevents them from becoming greasy.
• Double-coat for extra crunch: For an extra-crispy texture, dip the shrimp back into the buttermilk mixture and then coat them again in the flour-cornstarch mix before frying.
• Let the shrimp drain: After frying, place the shrimp on a paper towel-lined plate to drain off excess oil. This keeps them crispy and not greasy.
• Adjust the sauce to your taste: If you like a sweeter sauce, add more honey. For extra heat, increase the sriracha. It’s all about balancing the flavors to your preference.
• Keep the tortillas warm: If you’re making multiple batches, wrap the warm tortillas in a kitchen towel to keep them soft and at the perfect temperature.

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Ingredient Substitutions and Variations

• Shrimp alternatives: If you’re not a fan of shrimp, you can use chicken tenders or tofu for a similar crispy texture. Just make sure to adjust the cooking time for chicken, and press the tofu to remove excess moisture before frying.
• Cornstarch: If you don’t have cornstarch, you can substitute with rice flour for a lighter, crispier coating.
• Mayonnaise: For a healthier version, you can use Greek yogurt instead of mayonnaise. It adds creaminess with less fat.
• Sweet chili sauce: If you’re out of sweet chili sauce, you can mix hot sauce with a bit of honey to create a similar flavor profile.
• Taco shell alternatives: If you’re looking for a low-carb option, try using lettuce wraps or low-carb tortillas instead of regular flour tortillas.
• Spice level: Adjust the sriracha in the bang bang sauce based on your preferred spice level. You can also add jalapeños to the slaw for an added kick.
• Additional toppings: Add pickled onions, sour cream, or a sprinkle of cheese (like Cotija) to make the tacos even more flavorful and fun.

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Serving Suggestions

• With a side of crispy fries: I love pairing these Bang Bang Shrimp Tacos with crispy fries for an extra crunch.
• Alongside a refreshing coleslaw: A tangy, vinegary coleslaw is the perfect match for the rich shrimp and creamy sauce.
• With a side of guacamole and chips: I’m all about that guacamole life! Serve these tacos with some fresh guac and crispy tortilla chips for a full Mexican-inspired feast.
• On a bed of rice: If you want a more filling meal, serve the tacos over a bed of white or brown rice.
• With a cold drink: These tacos pair wonderfully with a refreshing drink, like an ice-cold margarita, lemonade, or even a crisp lager.

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Storage and Reheating Instructions

• Storing shrimp: If you have leftovers, store the shrimp in an airtight container in the fridge for up to 1-2 days. Note that the shrimp will lose some of their crispiness after storage.
• Storing sauce: Store any leftover bang bang sauce in a separate airtight container in the fridge. It will keep for up to a week.
• Reheating shrimp: To reheat the shrimp and keep them crispy, place them on a baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until heated through. Avoid microwaving, as it will make the shrimp soggy.
• Reheating tortillas: If the tortillas have cooled down, you can warm them up on a skillet for 30 seconds on each side or in the microwave wrapped in a damp paper towel for about 10-15 seconds.

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Frequently Asked Questions

Can I use frozen shrimp instead of fresh?
Yes, you can! Just make sure to fully thaw the frozen shrimp and pat them dry before marinating. Fresh shrimp will give you the best texture, but frozen shrimp work in a pinch.

Can I make the bang bang sauce ahead of time?
Absolutely! You can make the sauce a day ahead and store it in the fridge. This allows the flavors to meld together even more, making it extra delicious!

How spicy is the bang bang sauce?
The sauce has a mild to medium level of heat. If you’re sensitive to spice, start with less sriracha and taste as you go. You can always add more heat, but it’s harder to take it away once it’s in.

What toppings can I use besides slaw?
You can get creative with toppings! Try adding avocado slices, pickled red onions, jalapeños, or even a drizzle of sour cream for extra creaminess.

Can I make this a gluten-free recipe?
Yes! Just substitute the flour and cornstarch with a gluten-free flour blend or rice flour for the crispy coating. You can also use corn tortillas instead of flour tortillas for the shells.

Can I make these tacos in advance?
For the best results, it’s best to fry the shrimp and assemble the tacos just before serving. However, you can prep the shrimp, sauce, and toppings ahead of time and assemble the tacos when you’re ready to eat.

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If you try these Bang Bang Shrimp Tacos, I’d love to hear what you think! Connect with me and share your thoughts or any fun twists you added to the recipe.