Name: Bang Bang Shrimp Tacos Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1 cup buttermilk; 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 cup panko breadcrumbs; 1/2 cup mayonnaise; 2 tablespoons sweet chili sauce; 1 tablespoon sriracha (adjust to taste); 8 small flour tortillas; 2 cups shredded cabbage; 1 avocado, sliced; Lime wedges, for serving

If you love a little kick and crunch wrapped up in a warm tortilla, this Bang Bang Shrimp Tacos Recipe is going to become your new favorite weeknight dinner. The combination of crispy, spicy shrimp with creamy avocado and crunchy cabbage just hits all the right notes. I’ve made these tacos more times than I can count, especially when I want something quick but feel like treating myself at the same time.

What makes this Bang Bang Shrimp Tacos Recipe really stand out is the creamy, spicy bang bang sauce that ties everything together so perfectly. It’s a fantastic mix of sweet chili and sriracha that you can easily adjust to your heat preference. Plus, they’re surprisingly easy to throw together, great for casual dinners, taco nights, or impressing friends without hours in the kitchen.

Ingredients You’ll Need

These ingredients work beautifully together to create that perfect crispy shrimp coated in a flavorful kick and balanced by cool, crunchy cabbage and creamy avocado. When shopping, go for fresh or thawed shrimp, and don’t skip the buttermilk—it makes all the difference.

Large shrimp: Peeled and deveined shrimp are a time-saver and cook quickly for that perfect crunch.
Buttermilk: Helps tenderize the shrimp and adds a tangy layer of flavor.
All-purpose flour: Forms the base for the seasoned dredge that gets the shrimp nice and crispy.
Paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper: These spices amp up the flavor without overpowering the shrimp.
Panko breadcrumbs: For that unbeatable light and crispy coating.
Mayonnaise: The creamy foundation of the bang bang sauce.
Sweet chili sauce: Adds a sweet and mild heat that balances perfectly with sriracha.
Sriracha: Brings a spicy kick to the sauce; adjust to your liking.
Flour tortillas: Small size works best to hold the shrimp and toppings without overwhelming your hands.
Shredded cabbage: Adds fresh crunch and a little bitterness to balance richness.
Avocado: Creamy slices mellow the spicy sauce and add richness.
Lime wedges: A squeeze of lime brightens every bite.

Variations

I love making this Bang Bang Shrimp Tacos Recipe my own depending on mood and what’s in the fridge. Don’t hesitate to switch things up—you can easily tweak the spice level, protein, or add toppings to suit your taste.

Vegetarian version: I’ve swapped the shrimp with crispy tofu a few times, and it’s just as satisfying with the bang bang sauce.
Mild version: Reduce or omit the sriracha for a kid-friendly taco everyone can enjoy.
Extra heat: If you love it spicy like me, add pickled jalapeños or a dash more cayenne in the coating.
Crunch boost: Adding sliced radishes on top gives a nice peppery crunch I can’t resist.
Green twist: Try swapping cabbage for shredded kale or adding fresh cilantro for a herbal brightness.

How to Make Bang Bang Shrimp Tacos Recipe

Step 1: Soak the Shrimp and Prep Your Coatings

Start by soaking your peeled and deveined shrimp in buttermilk for at least 30 minutes in the fridge. This step is key because it tenderizes the shrimp and helps the coating stick later on. While the shrimp soak, mix your seasoned flour with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Having your dry and wet coatings ready will make the frying process smooth and quick.

Step 2: Coat and Fry the Shrimp

Remove each shrimp from the buttermilk, shaking off excess, then dredge it in the seasoned flour. Next, dip it back into the buttermilk briefly, then press into the panko breadcrumbs. This double coating technique is the secret to extra-crispy shrimp. Heat about an inch of oil in a skillet over medium-high heat and fry the shrimp in batches—2 to 3 minutes per side until golden brown. Don’t crowd the pan, or the shrimp will steam instead of crisp.

Step 3: Whisk Together the Bang Bang Sauce

While the shrimp cook, whisk the mayonnaise, sweet chili sauce, and sriracha until smooth in a small bowl. Taste and adjust the heat level as you like—sometimes I add a bit more sriracha when I want a fiery punch. This sauce is the magic touch that makes these tacos unforgettable.

Step 4: Assemble Your Tacos

Warm your tortillas just before serving, then layer on shredded cabbage, a few crispy shrimp, a drizzle of bang bang sauce, and sliced avocado. Serve with lime wedges so you and your guests can add a fresh squeeze on top. It’s all about balancing crunchy, creamy, spicy, and tangy elements.

How to Serve Bang Bang Shrimp Tacos Recipe

Five small tortillas with light brown spots sit on a white plate on a white marbled surface. Each tortilla has a base layer of shredded purple cabbage, topped with orange-brown cooked shrimp. Bright red tomato pieces are sprinkled on top, with green chopped cilantro scattered over everything. A light pink creamy sauce is drizzled over the shrimp and toppings. Fresh cilantro sprigs decorate the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I usually stick to fresh cilantro and thinly sliced green onions when I have them on hand; it adds a fresh herbal zing that brightens the rich sauce and crispy shrimp. Sometimes I toss on pickled jalapeños or radish slices for a little extra crunch and tang. And don’t shy away from extra lime wedges—the citrus makes all the flavors pop just right.

Side Dishes

I love pairing these tacos with a simple Mexican street corn salad, some cilantro-lime rice, or even just classic tortilla chips with guac. A light side like a cucumber and avocado salad also balances out the richness of the bang bang sauce. Honestly, the tacos are so flavorful, you don’t need much else to feel fully satisfied.

Creative Ways to Present

For parties or special dinners, I like to set up a taco bar with bowls of shredded cabbage, avocado slices, a pitcher of bang bang sauce, lime wedges, and various toppings so everyone can build their own. Lining them up on a wooden board or colorful platter makes them look inviting and festive. You can even serve these as bite-size taco cups in mini tortillas for fancy gatherings!

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover fried shrimp separately from the tortillas and toppings to keep everything fresh. Use an airtight container in the refrigerator and enjoy within 2 days for the best texture. If you mix shrimp with sauce and toppings ahead of time, the shells get soggy quickly, and nobody wants that!

Freezing

I’ve frozen cooked shrimp before, but it’s tricky with the crispy coating—it tends to lose crunch after thawing. If you want to freeze, flash-freeze the fried shrimp on a baking sheet first, then store in freezer bags. Reheat directly from frozen in a hot oven or air fryer to regain some crispness, but fresh is definitely best for this recipe.

Reheating

To bring leftover shrimp back to life, I like reheating them in a hot oven or air fryer for about 5 minutes rather than the microwave, which can make them rubbery. You want that crunch restored! Warm the tortillas separately for a fresh, soft bite when assembling your tacos again.

FAQs

Can I make Bang Bang Shrimp Tacos Recipe without frying?

Absolutely! If you prefer a lighter version, you can bake the coated shrimp on a greased baking sheet at 425°F (220°C) for about 10–12 minutes, flipping halfway through. They won’t be quite as crispy as frying, but still delicious with the bang bang sauce.
What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This helps tenderize the shrimp and gives a slight tang.
How spicy is the bang bang sauce?

The sauce has a nice balance of sweet and heat. You control the spice by adjusting the amount of sriracha—start with less if you’re sensitive to spice and add more to kick it up. The sweet chili sauce tones down the heat and adds sweetness.
Can I prepare this recipe ahead of time for a party?

You can prep the shrimp and sauce components ahead, but save frying shrimp and assembling tacos for just before serving to keep everything fresh and crispy. Setting up a taco bar with fillings chilled separately works wonderfully for entertaining.
What type of shrimp works best?

Large shrimp that are peeled and deveined work best for this recipe—they cook quickly and have a nice bite size for tacos. If you can find wild-caught or sustainably farmed shrimp, even better for flavor and environmental impact.

Final Thoughts

This Bang Bang Shrimp Tacos Recipe has become such a go-to in my kitchen because it’s fast, fun, and always a hit at the table. I love how the crispy shrimp play so nicely with creamy avocado and that addictive bang bang sauce. If you’ve been searching for a recipe that’s both simple to make and full of bold flavors, you’re going to enjoy these tacos as much as I do. Trust me, once you try it, you’ll be making this again and again—perfect for those nights when you want a little spice and crunch without the fuss.