Description
Bang Bang Shrimp Tacos are a quick, crispy, and flavorful twist on taco night. Golden fried shrimp, creamy-spicy bang bang sauce, fresh cabbage, and warm tortillas create a zesty, crowd-pleasing dinner that’s ready in 30 minutes. Perfect for weeknights, entertaining, or spicing up your taco rotation.
Ingredients
Shrimp & Coating
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1 lb shrimp, peeled and deveined
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1 cup buttermilk
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1 cup all-purpose flour
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½ cup cornstarch
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1 tsp garlic powder
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1 tsp paprika
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½ tsp cayenne pepper (optional)
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Salt and black pepper, to taste
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2–3 cups vegetable oil, for frying
Tacos & Toppings
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8 small corn or flour tortillas
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2 cups shredded cabbage (green or red)
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¼ cup fresh cilantro, chopped (optional)
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Lime wedges, for garnish
Bang Bang Sauce
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½ cup mayonnaise
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⅓ cup sweet chili sauce
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1 tbsp sriracha (adjust to taste)
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1 tbsp fresh lime juice
Instructions
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Make the Sauce: In a small bowl, whisk mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Chill.
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Marinate Shrimp: Place shrimp in buttermilk for 10–15 minutes.
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Mix Coating: Combine flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper.
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Fry the Shrimp: Heat oil to 350°F (175°C). Dredge shrimp in flour mixture. Fry in batches for 2–3 minutes per side until golden. Drain on paper towels.
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Warm Tortillas: Heat tortillas in a skillet or microwave until soft.
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Assemble Tacos: Layer cabbage on tortillas, add 3–4 shrimp each, drizzle generously with bang bang sauce, sprinkle cilantro, and serve with lime wedges.
Notes
Keep oil at 350°F for crispy shrimp—use a thermometer for accuracy.
Don’t overcrowd the pan; fry in batches to keep coating crunchy.
For a lighter version, bake shrimp at 400°F for 12–15 minutes.
Swap mayo with Greek yogurt for a healthier sauce.
Store leftovers separately to keep shrimp from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Tacos
- Method: Frying
- Cuisine: Fusion (American/Mexican-Influenced)