Bang Bang Shrimp Tacos

Crispy, golden shrimp coated in a creamy, spicy-sweet sauce tucked into warm tortillas — Bang Bang Shrimp Tacos deliver an explosion of flavor and texture in every single bite. This crowd-pleasing recipe combines crunchy battered shrimp with fresh cabbage, juicy tomato, and a signature bang bang sauce that keeps everyone reaching for more. Whether you’re hosting taco night or craving a restaurant-quality meal at home, these spicy shrimp tacos are guaranteed to impress. You’ll learn exactly how to make perfectly crispy shrimp, whip up the addictive sauce, and assemble the ultimate taco from scratch.

Why You’ll Love This Recipe

These Bang Bang Shrimp Tacos check every box for a truly unforgettable meal. First, the texture contrast is outstanding — shatteringly crispy fried shrimp meets cool, crunchy cabbage slaw and soft corn tortillas in the most satisfying way. The bang bang sauce is a masterclass in balance: creamy mayonnaise, tangy Thai sweet chili sauce, and fiery Sriracha come together into a glossy, bold coating that clings to every shrimp. Second, this recipe is surprisingly simple. You don’t need fancy equipment or professional skills — just a pot, basic pantry ingredients, and about 30 minutes. Third, it’s endlessly crowd-pleasing. Kids love the mild sweetness, while heat lovers can dial up the Sriracha. Fresh cilantro and diced tomato keep each bite bright and vibrant. Simply put, these crispy bang bang shrimp tacos are the kind of recipe you’ll make on repeat.

Ingredients List for the Bang Bang Shrimp Tacos

Gather these fresh, simple ingredients before you start cooking. Each component plays a key role in building bold flavor and satisfying crunch in every taco.

• 1 lb large shrimp (peeled and deveined, tails removed)

• 1/2 cup buttermilk

• 1/4 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 3/4 cup corn starch

• Peanut oil or Canola oil for frying shrimp

• 1/2 cup mayonnaise

• 3 Tbsp Thai sweet chili sauce

• 3 tsp Sriracha hot sauce (or to taste)

• 8 to 12 Small White Corn Tortillas (or Hard Taco Shells)

• 3 cups Purple or Green Cabbage (thinly sliced)

• 1 medium tomato (diced)

• 1/4 cup cilantro (coarsely chopped)

Pro Tips

Master these three techniques to guarantee the best results every time you make Bang Bang Shrimp Tacos.

Control Your Oil Temperature: Maintaining the oil at a steady 375°F is non-negotiable. If the temperature drops too low, the shrimp absorb excess oil and turn greasy instead of crispy. Use a kitchen thermometer and fry in small batches to keep the heat consistent throughout cooking.

Let the Cornstarch Work: After dipping each shrimp in cornstarch, press gently so the coating adheres fully, then tap off every bit of excess. A thin, even layer of cornstarch creates that signature shatteringly crispy crust without becoming dense or doughy when fried.

Sauce After Frying: Always toss the shrimp in the bang bang sauce while they are still warm. Warm shrimp absorb the sauce more effectively, and the 10-minute rest period after tossing allows every piece to soak up that creamy, spicy-sweet coating without losing its crunch. Don’t skip this step.

Instructions

Step 1: In a small bowl, stir together Bang Bang Sauce ingredients and set aside.

Step 2: Make the marinade by combining buttermilk, salt, pepper, onion powder, garlic powder. Pour over peeled and deviled shrimp and stir to coat. Set aside while you start preheating your oil.

Step 3: Remove shrimp from the marinade one at a time, letting excess marinade drip off. Dip both sides in cornstarch until fully coated, tap off the excess and arrange breaded shrimp on a platter.

Step 4: Heat 1 1/2″ of oil in a dutch oven or pot to 375˚F. Fry shrimp in 3 batches, cooking for 2 1/2 to 3 minutes until golden brown, crispy and cooked through (turn halfway if needed). Use a strainer to transfer shrimp to rest on a paper towel-lined plate for a few minutes.

Step 5: Transfer shrimp to a bowl and drizzle half of the sauce over warm shrimp. Toss gently until shrimp are coated and rest for 10 minutes to absorb the sauce.

Variations

These popular twists on Bang Bang Shrimp Tacos let you customize the recipe to suit different tastes and dietary needs.

Air Fryer Bang Bang Shrimp Tacos: Skip the deep frying entirely. After coating the shrimp in cornstarch, spray them lightly with cooking spray and air fry at 400°F for 8 to 10 minutes, flipping halfway through. You still get impressively crispy shrimp tacos with significantly less oil, making this a lighter weeknight option.

Baked Shrimp Tacos: Arrange the coated shrimp on a greased baking rack set over a sheet pan. Bake at 425°F for 10 to 12 minutes until golden. This method is hands-off and works well when cooking larger quantities.

Grilled Shrimp Bang Bang Tacos: Marinate the shrimp as directed, skip the cornstarch coating, and grill on skewers over medium-high heat for 2 to 3 minutes per side. Drizzle the bang bang sauce generously over the grilled shrimp before assembling your tacos for a smoky, lighter variation.

Storage and Serving

Storage: Store leftover components separately to preserve texture and quality. Keep the fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat shrimp in an air fryer or oven at 375°F for 5 to 6 minutes to restore crispiness. Avoid microwaving, as it makes the coating soggy. Store the bang bang sauce in a sealed jar in the refrigerator for up to one week. Keep cabbage, tomato, and cilantro refrigerated in separate containers.

Serving: Serve Bang Bang Shrimp Tacos immediately after assembly for the best texture. Warm your corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side. Layer cabbage first as a base, add sauced shrimp, then top with tomato and cilantro. Drizzle remaining bang bang sauce generously over the top before serving.

FAQs

Can I use frozen shrimp for Bang Bang Shrimp Tacos?
Yes, absolutely. Thaw frozen shrimp completely under cold running water and pat them very dry with paper towels before marinating. Excess moisture prevents the cornstarch from adhering properly and can cause oil splatter during frying.

How spicy are these tacos?
The heat level is moderate with 3 teaspoons of Sriracha. Reduce to 1 teaspoon for a milder version or increase beyond 3 teaspoons if you prefer a more intense kick. The Thai sweet chili sauce naturally balances the heat with its sweetness.

Can I make the bang bang sauce ahead of time?
Yes. The sauce stores well in the refrigerator for up to one week in an airtight jar. Making it ahead actually allows the flavors to meld together more deeply, which improves the overall taste of your spicy shrimp tacos.

What can I substitute for buttermilk?
Combine 1/2 cup regular milk with 1/2 tablespoon white vinegar or lemon juice. Stir and let it sit for 5 minutes until slightly curdled. This homemade buttermilk substitute works perfectly in the marinade and produces the same tender, flavorful shrimp.

Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas work well if you prefer a softer, more pliable wrap. Small flour tortillas or street taco size work best. However, white corn tortillas add a subtle earthy flavor that complements the bang bang sauce particularly well.

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