PERFECT BANG BANG SHRIMP TACO

Ever found yourself craving a flavor explosion in a handheld package? Imagine biting into a warm, soft tortilla overflowing with crispy, succulent shrimp coated in a creamy, spicy sauce that tingles your taste buds – that’s the magic of a Bang Bang Shrimp Taco. I promise, with this recipe, you’ll be making restaurant-quality tacos in your own kitchen in no time!

What You’ll Need: The Ingredients

For the Bang Bang Shrimp:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha (or more, to taste)
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying

For the Taco Assembly:

• 12 small corn or flour tortillas
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Optional toppings: avocado slices, green onions, sesame seeds

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Shrimp:

1. In a medium bowl, combine the cornstarch, salt, and pepper.
2. Dredge the shrimp in the cornstarch mixture, ensuring they are fully coated. Shake off any excess.

Frying the Shrimp:

1. Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C). A deep-fry thermometer is super helpful here!
2. Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pan.
3. Fry for 2-3 minutes per side, or until golden brown and cooked through.
4. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Making the Bang Bang Sauce:

1. While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder in a medium bowl. Adjust the sriracha to your desired spice level.

Coating the Shrimp:

1. Add the fried shrimp to the bowl with the Bang Bang sauce and toss to coat evenly.

Assembling the Tacos:

1. Warm the tortillas according to package directions. You can lightly char them over an open flame for extra flavor – that’s my secret weapon!
2. Place a spoonful of shredded cabbage or coleslaw mix on each tortilla.
3. Top with the Bang Bang shrimp.
4. Garnish with chopped cilantro and a squeeze of lime juice.
5. Add any optional toppings like avocado slices, green onions, or sesame seeds. I love adding a little extra drizzle of Bang Bang sauce, too!
6. Serve immediately and enjoy!

Troubleshooting Tips: My Best Friend Advice

Listen, sometimes things don’t go exactly as planned in the kitchen, and that’s okay! Here are a few things to watch out for:

• Shrimp not crispy enough? Make sure your oil is hot enough. If the oil isn’t hot enough, the shrimp will absorb the oil and become soggy. Also, don’t overcrowd the pan! Cook in batches to maintain the oil temperature.
• Sauce too spicy? Add a little more mayonnaise or a touch of honey to balance the heat.
• Sauce not spicy enough? Add more sriracha, a pinch of cayenne pepper, or a dash of hot sauce.
• Tortillas tearing? Warm them properly! Overheating can dry them out, making them brittle. Wrap them in a damp paper towel and microwave for a few seconds, or warm them in a dry skillet.

Spice It Up: Variations and Add-ins

Want to get a little creative? I’m all about experimenting in the kitchen! Here are some fun twists on this Bang Bang Shrimp Taco recipe:

• Bang Bang Chicken Tacos: Swap the shrimp for cubed chicken breast. Follow the same breading and frying instructions.
• Vegetarian Option: Use breaded and fried cauliflower florets instead of shrimp.
• Mango Salsa: Add a vibrant mango salsa for a touch of sweetness and acidity.
• Spicy Mayo: Mix some sriracha into your mayonnaise for an extra kick.
• Pickled Onions: Add pickled red onions for a tangy crunch.

Pairing Perfection: What to Serve with Your Tacos

These Bang Bang Shrimp Tacos are amazing on their own, but they’re even better with the right sides! Here are a few of my favorite pairings:

• Mexican Street Corn Salad: A classic and flavorful side that complements the spiciness of the tacos.
• Black Beans and Rice: A simple and satisfying side dish.
• Guacamole and Chips: Always a crowd-pleaser!
• A Crisp Salad: A light and refreshing salad with a lime vinaigrette.

More Taco Inspiration: Because You Can Never Have Too Many Tacos

If you’re a taco fanatic like me, you’re always on the lookout for new and exciting taco recipes! Be sure to check out these other amazing options:

• Craving something with chicken? You have to try these Chicken Street Tacos. They are so flavorful!
• If you love the ease of a slow cooker, then you’ll be obsessed with these Slow Cooker Chicken Birria Tacos.
• For a classic, simple option, you cant go wrong with these Crockpot Chicken Tacos
• And if you’re still craving that spicy kick, give these Spicy Shrimp Tacos a try.

Also, if you love the “bang bang” flavor profile, you should definitely try Bang Bang Chicken Bowl and Firecracker Chicken Bowls!

Making It Ahead: Tips for Meal Prep

Want to get a head start on dinner? Here are a few tips for prepping these tacos in advance:

• Sauce: The Bang Bang sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Cabbage: Shred the cabbage or coleslaw mix a day ahead and store it in a sealed bag in the refrigerator.
• Shrimp: While I recommend frying the shrimp fresh for the best texture, you can bread them ahead of time and store them in the refrigerator for a few hours before frying.

Keep in mind that the fried shrimp are best when served immediately. If you need to reheat them, try baking them in a preheated oven at 350°F (175°C) for a few minutes to help them crisp up.

The Grand Finale: Enjoy Your Homemade Bang Bang Shrimp Tacos!

There you have it – a foolproof recipe for the most delicious Bang Bang Shrimp Tacos you’ll ever make! Don’t be afraid to adjust the spice level to your liking and get creative with the toppings. I hope you enjoy these tacos as much as I do. Happy cooking, my friend!

Perfect Bang Bang Shrimp Tacos

These Bang Bang Shrimp Tacos offer a flavor explosion in every bite, combining crispy, succulent shrimp with a creamy, spicy sauce. This recipe guides you to create restaurant-quality tacos in your own kitchen, perfect for a quick and satisfying meal. Customize the spice level and toppings to your preference for a truly unforgettable taco experience.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Appetizer, Main Course

Cuisine: Mexican-inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha or more, to taste
• 1 teaspoon rice vinegar
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying
• 12 small corn or flour tortillas
• 1 cup shredded cabbage or coleslaw mix
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• Optional toppings: avocado slices
• Optional toppings: green onions
• Optional toppings: sesame seeds

Equipment

• Medium bowls
• Whisk
• Large skillet or pot
• Deep-fry thermometer (optional)
• Slotted spoon
• Paper towels
• Tongs
• Cutting board
• Knife

Method

 

1. In a medium bowl, combine the cornstarch, salt, and pepper.
2. Dredge the shrimp in the cornstarch mixture, ensuring they are fully coated. Shake off any excess.
3. Heat about 1 inch of vegetable oil in a large skillet or pot over medium-high heat until it reaches 350°F (175°C).
4. Carefully add the shrimp to the hot oil in batches, being careful not to overcrowd the pan.
5. Fry for 2-3 minutes per side, or until golden brown and cooked through.
6. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and garlic powder in a medium bowl. Adjust the sriracha to your desired spice level.
8. Add the fried shrimp to the bowl with the Bang Bang sauce and toss to coat evenly.
9. Warm the tortillas according to package directions. You can lightly char them over an open flame for extra flavor.
10. Place a spoonful of shredded cabbage or coleslaw mix on each tortilla.
11. Top with the Bang Bang shrimp.
12. Garnish with chopped cilantro and a squeeze of lime juice.
13. Add any optional toppings like avocado slices, green onions, or sesame seeds.
14. Serve immediately and enjoy!

Notes

For extra crispy shrimp, ensure the oil is hot enough and don’t overcrowd the pan. Adjust the sriracha in the sauce to your preferred spice level. Warm tortillas properly to prevent tearing. The Bang Bang sauce can be made up to 3 days in advance and stored in the refrigerator. You can bread the shrimp ahead of time and store them in the refrigerator for a few hours before frying. For variations, try substituting chicken or cauliflower for the shrimp, or adding mango salsa or pickled onions.