Crispy Bang Bang Shrimp Tacos
These Bang Bang Shrimp Tacos bring together ultra-crisp fried shrimp, a creamy sweet-spicy sauce, and a fast slaw in warm tortillas. They come together quickly enough for a weekday but have the crunch and big flavor you’d expect from a night out.
The shrimp get a light cornstarch coat that fries up shatteringly crisp, then you toss them in a sauce you whisk together in a bowl. Pile everything into charred tortillas with cabbage and lime, and dinner hits the table in under half an hour.
Why These Shrimp Tacos Work
The coating on the shrimp stays crisp even after the sauce goes on, because the cornstarch fry creates a thin, sturdy shell. It doesn’t turn gummy or heavy.
The sauce is a three-ingredient mix of mayonnaise, sweet chili, and sriracha. You control the heat, and it clings to every nook of the curled shrimp.
Assembly takes seconds. Warm tortillas, a handful of shredded cabbage, a squeeze of lime. That’s it. No complicated toppings, just a bright, crunchy contrast to the rich shrimp.
Ingredients
- 1 lb large shrimp, peeled and deveined: 21-25 count per pound gives you plump, meaty bites; tail on or off is up to you.
- ⅓ cup cornstarch: this gives the lightest, crispiest fry; potato starch works, too.
- ½ tsp fine sea salt: plus more to taste.
- ¼ tsp black pepper: a few grinds from the mill.
- ½ cup neutral oil: vegetable, canola, or avocado oil, for shallow frying.
- 8 small flour tortillas: 6-inch size warms and folds easiest.
- 2 cups finely shredded green cabbage: bagged coleslaw mix saves a minute.
- 1 lime: cut into wedges.
- Handful fresh cilantro leaves: optional, torn roughly.
For the Bang Bang Sauce
- ⅓ cup mayonnaise: full-fat gives the richest texture.
- 3 tbsp sweet chili sauce: the main sweetness and red color.
- 1 to 2 tsp sriracha: start with 1 tsp for a gentle warmth, then add more.
- Pinch of salt: just to sharpen the flavors.
Variations and Substitutions
- Swap the shrimp for chicken: cut boneless skinless thighs into strips, coat and fry the same way, adding a minute or two per side.
- Use Greek yogurt instead of mayo: whole milk Greek yogurt gives a tangier, lighter sauce that still coats well.
- Bump up the heat: stir a spoonful of your favorite hot sauce into the finished sauce or serve sliced jalapeños on the side.
- Make it dairy-free: skip the cilantro-lime crema you might be tempted to add; the sauce here is already dairy-free.
- Go gluten-free: use corn tortillas and check your sweet chili sauce label for wheat.
If you enjoy these, you’ll also like our Crispy Fish Tacos for another fast weeknight tortilla dinner.
How to Make Bang Bang Shrimp Tacos
Step 1: Whisk the Bang Bang Sauce
In a small bowl, combine the ⅓ cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon sriracha, and a pinch of salt. Whisk until the sauce is smooth and evenly pink. Taste it. If you want more heat, stir in the remaining teaspoon of sriracha. Set the bowl aside on the counter. The sauce comes together in 30 seconds and can even be made a day ahead.
Step 2: Coat the Shrimp
Pat the 1 pound of shrimp completely dry with paper towels. If they’re damp, the cornstarch won’t stick right. Toss the shrimp with the ½ teaspoon salt and ¼ teaspoon pepper in a bowl. Sprinkle the ⅓ cup cornstarch over the shrimp and toss with a spoon or your hands until every piece wears a thin, chalky layer. Shake each shrimp lightly as you lift it out so no thick clumps hide underneath.
Step 3: Fry the Shrimp
Pour the ½ cup oil into a large skillet and set it over medium-high heat. After about 2 minutes, the oil will shimmer and a corner of a shrimp dipped in should sizzle steadily. Carefully place the shrimp in a single layer, leaving a finger’s width between each piece. Fry for 2 minutes until the edges turn deep golden, then flip and fry 2 more minutes on the second side. The shrimp will curl into tight Cs with an opaque white center. Lift them onto a paper-towel-lined plate and immediately season with a tiny pinch of salt.
Step 4: Char the Tortillas
Set a dry skillet or griddle over medium heat. Lay in 1 or 2 flour tortillas at a time and warm them for about 30 seconds per side, until they puff slightly and freckle with brown spots. Stack the hot tortillas on a plate and cover with a clean kitchen towel to hold their warmth and softness. Repeat with the remaining tortillas.
Step 5: Assemble the Tacos
Tip the fried shrimp into a large bowl, pour the bang bang sauce over them, and toss gently with a spatula until every piece glistens. Divide the saucy shrimp among the warm tortillas. Top each taco with a generous pinch of shredded cabbage, a squeeze of lime, and a few cilantro leaves. Serve right away while the shrimp are still hot and crisp.
Tips for the Crunchiest Shrimp
- Use completely dry shrimp: any surface moisture steams the coating instead of frying it. Pat them twice if needed.
- Don’t crowd the pan: fry in two batches if your skillet is small. Overlapping shrimp drop the oil temperature and turn the coating soggy.
- Sauce right before serving: once the shrimp and sauce meet, you have a short window of peak crunch. Toss them moments before you pile them into tortillas.
- Double the sauce: if you like extra to drizzle over the cabbage or dip the tacos, make a second batch. It keeps for a week in the fridge and works as a sandwich spread, too.
Cook times by shrimp size:
| Shrimp Size | Fry Time Per Side |
|---|---|
| Medium (41-50 per lb) | 1.5 to 2 minutes |
| Large (31-40 per lb) | 2 minutes |
| Jumbo (21-25 per lb) | 2.5 to 3 minutes |
Keeping Leftovers Fresh
These tacos are at their best the moment they’re assembled, but you can salvage leftover shrimp. Let them cool, then store in an airtight container in the fridge for up to 1 day. Reheat in a hot skillet with a tiny splash of oil; they’ll crisp up again, though not as perfectly as fresh. Keep the cabbage separate so it stays crunchy, and toss the reheated shrimp with a fresh round of sauce.
What to Serve with These Tacos
A side of elote (Mexican street corn) adds a creamy, charred contrast that mirrors the shrimp’s crispness. Black beans simmered with cumin and a little orange juice bring a mellow, earthy note. For something lighter, a mango or pineapple salsa with jalapeño cuts through the richness of the sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely in the fridge overnight or under cold running water, then pat them very dry before coating.
Can I make these in the air fryer?
Yes. After coating, lightly spray the shrimp with oil and air fry at 400°F (200°C) for 5 to 6 minutes, shaking the basket halfway. They won’t have quite the same deep-fried shell but will still be crunchy.
What if I don’t like spicy food?
Use just ½ teaspoon sriracha or leave it out entirely. The sweet chili sauce alone creates a mild, sweet-tangy glaze.
Can I use corn tortillas?
Absolutely. Warm them the same way, but be gentle because they can crack if over-charred. You may want to double them up for extra strength.
Bang Bang Shrimp Tacos Recipe
Ingredients
Method
- Whisk mayonnaise, sweet chili sauce, sriracha, and a pinch of salt together in a small bowl. Set aside.
- Pat shrimp dry, season with ½ tsp salt and pepper, then toss with cornstarch until lightly coated. Shake off excess.
- Heat oil in a skillet over medium-high heat until shimmering. Fry shrimp in a single layer for about 2 minutes per side until golden and cooked through. Drain on paper towels.
- Warm tortillas in a dry skillet over medium heat, about 30 seconds per side, until lightly charred. Cover to keep warm.
- Toss fried shrimp with the sauce, then divide among tortillas. Top with cabbage, lime juice, and cilantro. Serve immediately.
