Get ready for crispy, saucy, flavor-loaded tacos that bring the heat and the crunch. These Bang Bang Shrimp Tacos are basically party food wrapped in a tortilla - spicy, creamy sauce meets perfectly fried shrimp and crisp cabbage. Whether you’re cooking for a crowd or just want to treat yourself to something ridiculously tasty, this recipe delivers big.
Bang bang sauce, if you haven’t tried it, is a creamy, spicy-sweet mix that seriously upgrades anything it touches. Pair that with golden shrimp and fresh toppings, and you’ve got yourself a taco situation that disappears fast. One bite and you'll know why everyone wants seconds.
Before you get started
Do yourself a favor and marinate the shrimp while you prep everything else. It doesn’t take long, but it makes the shrimp extra juicy. Also, mix the sauce first - it doubles as both a coating and a drizzle, so having it ready makes assembly a breeze.
What You Need To Make Bang Bang Shrimp Tacos
To whip up these craveable tacos, you’ll need a few main elements. The shrimp gets soaked in buttermilk for tenderness, then coated in seasoned cornstarch and fried until crisp. The bang bang sauce is a mix of mayo, sweet chili sauce, sriracha, and lime juice - it’s creamy with a punch of heat.
Then you’ll need your taco essentials: small flour or corn tortillas, some shredded romaine or cabbage for crunch, sliced green onions, chopped cilantro, and fresh lime wedges for that final zing. For the exact amounts, scroll down to the recipe card.
How To Make Bang Bang Shrimp Tacos
Start by soaking your peeled and deveined shrimp in buttermilk for 15 to 30 minutes. While that’s working its magic, whisk up your bang bang sauce and set half aside for topping later. In a shallow bowl, mix up the cornstarch with garlic powder, onion powder, salt, and pepper.
Take the shrimp out of the buttermilk and coat each piece in the seasoned cornstarch. Heat your oil to 375°F in a skillet and fry the shrimp in batches for a couple minutes per side until golden brown. Drain on paper towels and toss them gently in half of the bang bang sauce while they’re still hot.
Warm your tortillas in a dry skillet. Then build each taco with cabbage or lettuce, a pile of crispy shrimp, a drizzle of the remaining sauce, and a sprinkle of green onions and cilantro. Finish with a squeeze of lime. Then... try not to eat them all before serving.
Frequently Asked Questions
Can I bake the shrimp instead of frying?
Yes, you can! Coat them the same way, place on a baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes. Flip halfway through for even crispness.
Is there a dairy-free version of the marinade?
You can use unsweetened almond milk with a splash of lemon juice instead of buttermilk. It mimics the tanginess and still helps tenderize the shrimp.
Can I make this recipe ahead of time?
It’s best served fresh, but you can prep the sauce and toppings ahead. Fry the shrimp right before serving to keep them crispy.
What kind of shrimp works best?
Large shrimp (about 21–25 count per pound) are ideal. They’re big enough to stand out in the taco without overwhelming each bite.
Can I use a store-bought bang bang sauce?
You can, but homemade tastes better and only takes a few minutes to mix. Plus, you can adjust the spice level to your liking.
Crispy Bang Bang Shrimp Tacos
Ingredients
For the Bang Bang Shrimp:
- 1 lb large shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup Thai sweet chili sauce
- 1 –2 teaspoon sriracha to taste
- 1 teaspoon lime juice
For the Tacos:
- 4 –6 small flour or corn tortillas
- 2 cups shredded romaine lettuce or cabbage
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- Lime wedges for serving
Instructions
- Place shrimp in a bowl with buttermilk. Let marinate for 15–30 minutes for extra tenderness and flavor.
- In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, and lime juice until smooth. Set aside.
- In a shallow dish, mix cornstarch, garlic powder, onion powder, salt, and black pepper.
- Remove shrimp from buttermilk, allowing excess to drip off. Dredge each shrimp in the cornstarch mixture until well coated.
- Heat 1–2 inches of vegetable oil in a deep skillet to 375°F (190°C).
- Fry shrimp in batches for 2–3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate.
- Gently toss the hot fried shrimp with half the bang bang sauce until evenly coated. Reserve the rest for drizzling.
- Warm tortillas in a dry skillet.
- Layer each tortilla with shredded cabbage, a generous portion of bang bang shrimp, a drizzle of extra sauce, green onions, and cilantro
- Serve immediately with lime wedges for squeezing
Leave a Reply