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Featured image of a delicious Bang Bang Shrimp Taco with creamy sauce and fresh toppings.

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.