Bang Bang Shrimp Tacos Recipe
Oh, if you love the perfect blend of crispy, spicy, and creamy flavors all packed into a handheld treat, then you’re going to adore this Bang Bang Shrimp Tacos Recipe. I first tried something similar at a little beachside shack, and honestly, it was so good I couldn’t wait to recreate it at home. What makes these tacos special isn’t just the juicy fried shrimp but that luscious bang bang sauce that brings such a zesty kick—trust me, it’s totally addictive!
This Bang Bang Shrimp Tacos Recipe is perfect for a casual dinner with friends or a fun weekend lunch when you want something fresh but with a little flair. Plus, they’re surprisingly easy to pull together once you get into the rhythm of frying the shrimp and tossing everything with that creamy sauce. You’ll find yourself making these over and over again, especially when you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients come together beautifully for a balance of flavors and textures. I always emphasize fresh shrimp – it really elevates the taco experience. Also, the cornstarch coating gives that irresistible crispiness, so don’t skip it!
- Mayonnaise: The creamy base of the bang bang sauce that tempers the spice nicely.
- Thai sweet chili sauce: Adds sweetness and a subtle tang integral to the bang bang flavor.
- Sriracha sauce: Spice it up to your liking – I keep it medium mild but you do you!
- Buttermilk: Tenderizes and flavors the shrimp before frying; if you don’t have buttermilk, a splash of milk with a squeeze of lemon works too.
- Onion powder: Adds savory depth to the shrimp marinade.
- Garlic powder: A must for that subtle but essential garlicky punch.
- Salt: Enhance every flavor – don’t underestimate it.
- Large shrimp (peeled and deveined): Fresh or thawed works great; tails off makes them perfect for tacos.
- Canola or peanut oil: For frying – these oils have a high smoke point, ideal for crisp frying shrimp.
- Cornstarch: This creates the light, crispy coating that I love more than flour batter.
- Small white corn tortillas: I prefer soft, but crispy hard shells work if you like some crunch.
- Shredded cabbage: For crunch and freshness; green or purple cabbage both work beautifully.
- Chopped cilantro: Brightens everything with fresh herbal notes.
- Green onions: Adds a mild sharpness and color.
- Lime juice: The final zing that wakes up all the flavors.
- Thinly sliced jalapenos (optional): I add these when I want an extra spicy bite.
Variations
One of my favorite things about this Bang Bang Shrimp Tacos Recipe is how you can easily tailor it to your taste or dietary needs. Don’t feel locked in—experiment a bit and make it your own!
- Variation: Swap out the fried shrimp for grilled shrimp if you want a lighter, healthier option. I did this once on a summer night and loved the smoky twist it gave the tacos.
- Variation: Use Greek yogurt in place of mayo for a tangier, lower-calorie bang bang sauce.
- Variation: Add chopped mango or pineapple in the taco for a sweet and spicy contrast that’s surprisingly delicious.
- Variation: Make it gluten-free by using gluten-free tortillas and ensuring your cornstarch and other ingredients are gluten-free certified.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Whip Up That Bang Bang Sauce
Start by mixing ¼ cup mayonnaise with ¼ cup Thai sweet chili sauce. Then add Sriracha little by little until you hit the spice level you love. This sauce is the heart of the dish, so I usually taste as I go — some days I like it fiery, other days just a hint of heat. Set this aside while you prep the shrimp.
Step 2: Marinate and Coat the Shrimp
In a large bowl, combine buttermilk, onion powder, garlic powder, and salt. Toss in the peeled, deveined shrimp and let them soak for about 10 minutes. This tenderizes and seasons beautifully. Next, heat your oil in a heavy pot to 375°F—using a thermometer is a game changer here, as it keeps the shrimp crispy and not greasy.
Working with tongs, dip each shrimp out of the marinade and coat it thoroughly in cornstarch. That thin layer is what gets crispy golden. Fry them in batches for 1-2 minutes per side until they’re just cooked through and lightly browned. Drain on paper towels — don’t skip this, or your tacos get soggy!
Step 3: Toast Tortillas and Assemble
While the shrimp cool down just a bit, toast your tortillas in a skillet over medium heat for about 30 seconds per side. This little extra makes such a difference in flavor and texture, trust me. Now, fill each tortilla with shredded cabbage, 2-3 shrimp, then drizzle with more bang bang sauce. Top with fresh cilantro, green onions, a squeeze of lime, and if you’re feeling it, some sliced jalapenos.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
I personally love extra cilantro and a generous squeeze of fresh lime right before eating—it just brightens the whole thing. If you like a bit of crunch, add some thinly sliced radishes or even a dollop of guacamole. Jalapenos bring a perfect spicy kick that balances the creamy sauce and crispy shrimp.
Side Dishes
I usually pair these tacos with a simple black bean and corn salad or a light cucumber and avocado salad. If you want to keep the fiesta going, some Mexican street corn or chips with salsa is a perfect match. These sides don’t overpower and keep the meal fresh and vibrant.
Creative Ways to Present
For special occasions, I’ve served the shrimp on mini tostadas instead of tortillas, which makes them party-perfect finger foods. Another fun trick is to offer a “build your own taco” bar with various toppings and spiced sauces so everyone can customize their taco experience. It’s so fun and interactive!
Make Ahead and Storage
Storing Leftovers
When I have leftover shrimp, I store them in an airtight container in the fridge for up to three days. It’s best to keep the sauce separate if you can, but tossing them lightly in sauce right before serving is also fine. Just be mindful of sogginess—reheating crispiness is the tricky part.
Freezing
I’ve frozen cooked shrimp occasionally, but for the best bang bang texture, I recommend freezing raw shrimp separately and frying fresh when ready. The crispy coating doesn’t hold up well after freezing. Freezing the sauce isn’t ideal either, as mayo-based sauces can separate.
Reheating
The key to reheating bang bang shrimp is warming them in the oven or air fryer at 350°F for about 5-7 minutes. This revives the crispiness much better than the microwave. Keep an eye on them so they don’t dry out, and pop some fresh toppings on after warming up.
FAQs
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Can I make the bang bang sauce ahead of time?
Absolutely! You can prepare the bang bang sauce a day ahead and keep it refrigerated in an airtight container. Give it a quick stir before using since ingredients can separate a bit overnight. Preparing sauce ahead saves you time on the day you make the tacos.
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What if I don’t have buttermilk for the shrimp marinade?
No worries! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using. This will get the same tangy tenderizing effect for your shrimp.
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Are these tacos spicy? How can I adjust the heat?
The spice level depends on how much Sriracha you add to your sauce and whether you include jalapenos. If you prefer mild, use less Sriracha and skip the jalapenos. For more heat, add extra Sriracha or even a pinch of cayenne to the sauce. It’s easy to customize for your heat preference!
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Can I bake the shrimp instead of frying?
You can bake the shrimp if you want a lighter version. Coat them as usual and bake at 425°F for about 8-10 minutes, turning halfway through. They won’t be quite as crispy but still delicious and much less oily.
Final Thoughts
To me, this Bang Bang Shrimp Tacos Recipe is the perfect combination of crunchy shrimp, creamy sauce, and fresh toppings all wrapped in a warm tortilla. It’s been one of those recipes that instantly lifts any meal with bold, fun flavors. Whether you’re cooking for family, friends, or just craving a quick but satisfying dinner, give this recipe a try – I bet it’ll become one of your go-to favorites too!
Print
Bang Bang Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Tacos
- Method: Frying
- Cuisine: Mexican
Description
These Bang Bang Shrimp Tacos feature crispy, lightly fried shrimp coated in a creamy, spicy bang bang sauce. Served in toasted corn tortillas with fresh shredded cabbage, cilantro, green onions, lime juice, and optional jalapenos, this recipe delivers a perfect balance of crunch, zest, and heat in every bite. Quick to prepare and an ideal meal for taco night or casual gatherings.
Ingredients
Bang Bang Sauce
- ¼ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- Sriracha sauce, to taste
Fried Shrimp
- ½ cup buttermilk
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pound large shrimp, peeled and deveined, tails removed
- Canola oil or peanut oil, for frying
- ¾ cup cornstarch
Tacos
- 8–12 small white corn tortillas or hard shell tacos
- 3 cups shredded cabbage
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Lime juice, to taste
- Thinly sliced jalapenos, optional
Instructions
- Prepare Bang Bang Sauce: In a bowl, combine ¼ cup mayonnaise, ¼ cup Thai sweet chili sauce, and Sriracha sauce to taste. Stir until the sauce is smooth and well blended. Set aside.
- Marinate the Shrimp: In a large bowl, mix ½ cup buttermilk with ¼ teaspoon onion powder, ¼ teaspoon garlic powder, and ¼ teaspoon salt. Add the peeled and deveined shrimp to the marinade and stir to coat thoroughly. Let it sit for a few minutes while you heat the oil.
- Heat the Oil: Pour 2 to 3 inches of canola or peanut oil into a heavy-bottomed pan. Heat it over medium heat until the temperature reaches 375°F, using a digital thermometer to ensure accuracy.
- Coat the Shrimp: Place ¾ cup cornstarch in a shallow bowl. Using tongs, remove each shrimp from the buttermilk mixture, letting excess drip off, and dredge it in the cornstarch to coat both sides evenly.
- Fry the Shrimp: Working in batches, add coated shrimp to the hot oil. Fry each side for 1 to 2 minutes until shrimp is cooked through and golden light brown. Remove shrimp and drain on a paper towel-lined plate. Maintain the oil temperature at 375°F for each batch.
- Toss with Sauce: Place the fried shrimp in a serving bowl and drizzle with the prepared bang bang sauce. Toss gently to coat all shrimp evenly. Serve warm.
- Toast the Tortillas: Heat a griddle or skillet over medium heat. Toast each tortilla for about 30 seconds on each side until warm and slightly charred.
- Assemble the Tacos: Fill each toasted tortilla with a portion of shredded cabbage and 2 to 3 sauced shrimp. Drizzle with additional bang bang sauce if desired. Top with chopped cilantro, sliced green onions, a squeeze of fresh lime juice, and jalapenos if you like extra heat.
Notes
- Frying the shrimp: Use a digital thermometer clipped to your pot to keep the oil temperature steady at 375°F. This ensures crispy shrimp and prevents excess oil absorption. Wait for the temperature to return to 375°F before frying each new batch.
- Bang bang sauce variances: For sweeter sauce, add a teaspoon of honey or maple syrup. For more heat, incorporate cayenne pepper or extra hot sauce. A splash of lemon juice can add a subtle tartness.
- Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F. Assembled tacos are best enjoyed immediately to maintain crispness and freshness.
Keywords: Bang Bang Shrimp Tacos, Fried Shrimp, Taco Recipe, Spicy Sauce, Quick Dinner, Mexican Food
