I perfected a Bang Bang Shrimp Tacos Recipe that pairs panko-crusted shrimp with a zesty, creamy sauce and hides one surprising ingredient plus a simple hack for extra-crispy results.

Jump to Recipe

I never thought a taco could make me brag, but this Bang Bang Shrimp Tacos Recipe does it every time. It’s loud, a little messy, and totally addictive, the kind of thing I bring when I want people to actually cheer at the table.

I use shrimp that cooks fast and a splash of Sriracha to give it that push, and somehow that combo turns simple into unforgettable. Folks always call these Shrimp Tacos With Sauce and ask for seconds before the plates are cleared, and honestly thats the best compliment a taco can get.

Ingredients

Print Recipe (No Advertisments)

Shrimp: lean protein, low calorie, good source of iodine and B12 they’re mildly sweet.
Cornstarch: adds crisp coating, mostly carbs, gluten free, little nutritional value
Mayonnaise: creamy fat, high in calories, use full fat for richness balances the heat
Thai sweet chili sauce: sweet and tangy lots of sugar gives sticky glaze
Cabbage: crunchy low calorie high in fiber and vitamin C cuts through richness
Avocado: creamy healthy fats adds silkiness and satiety provides potassium and fiber
Lime: bright acid adds fresh sourness helps balance sweet and fatty flavors

Ingredient Quantities

1 lb (450 g) medium shrimp peeled and deveined

1/2 cup (60 g) cornstarch

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1 large egg lightly beaten

3/4 cup vegetable or canola oil for frying

1/2 cup mayonnaise (full fat works best)

1/3 cup Thai sweet chili sauce

1 to 2 tablespoons Sriracha, to taste

1 tablespoon honey or maple syrup

1 tablespoon fresh lime juice

2 cups shredded cabbage (green or mix of green and red)

2 tablespoons mayonnaise or plain Greek yogurt

1 tablespoon rice vinegar or extra lime juice

2 green onions thinly sliced

8 to 10 small flour or corn tortillas warmed

1 avocado sliced

1 lime cut into wedges

2 tablespoons chopped fresh cilantro for garnish

How to Make this

Print Recipe (No Advertisments)

1. Pat the shrimp dry with paper towels, set up three bowls: one with 1/2 cup cornstarch plus 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika, one with the lightly beaten egg, and one empty for finished dredged shrimp; dredge each shrimp in cornstarch, dip in egg, then lightly back in cornstarch for extra crispness.

2. Pour 3/4 cup vegetable or canola oil into a heavy skillet and heat to about 350 to 375 F (175 to 190 C) or until a pinch of cornstarch sizzles, fry shrimp in batches so you dont overcrowd the pan, about 1 to 2 minutes per side until golden and cooked through, drain on paper towels.

3. While shrimp fry, whisk together 1/2 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 to 2 tbsp Sriracha (start with 1 if you arent sure), 1 tbsp honey or maple syrup and 1 tbsp fresh lime juice in a bowl; taste and adjust sweet or spicy to your liking.

4. Toss the hot fried shrimp lightly with half the bang bang sauce in a bowl so they get coated but not soggy, reserve the other half for drizzling or extra dipping.

5. Make the slaw: combine 2 cups shredded cabbage, 2 tbsp mayonnaise or plain Greek yogurt, 1 tbsp rice vinegar or extra lime juice, and the thinly sliced green onions, season with a pinch of salt and pepper and toss, let it sit a few minutes to soften.

6. Warm 8 to 10 small tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20 to 30 seconds so theyre pliable.

7. Assemble each taco: layer warm tortilla with a little slaw, add 3 to 4 sauced shrimp, top with sliced avocado, a sprinkle of chopped cilantro, and a drizzle of the remaining bang bang sauce.

8. Serve immediately with lime wedges on the side and extra Sriracha or Thai sweet chili for anyone who wants more heat or sweetness, and if you need to re-crisp shrimp later pop them in a 400 F oven for 3 to 4 minutes.

Equipment Needed

1. Heavy skillet or cast-iron pan for frying the shrimp (3/4 cup oil)
2. Instant-read or candy thermometer to check oil temp (350 to 375 F) or test with a pinch of cornstarch — it should sizzle
3. Three medium bowls (one for seasoned cornstarch, one for the beaten egg, one for dredged shrimp)
4. Measuring cups and spoons
5. Tongs plus a slotted spoon or spider/skimmer for turning and removing shrimp
6. Whisk and a medium bowl for the bang-bang sauce and the slaw
7. Rimmed baking sheet or plate lined with paper towels for draining
8. Knife and cutting board for avocado, green onions, cilantro and lime
9. Small dry skillet or microwave-safe plate with a damp paper towel to warm tortillas quickly

FAQ

Q: Can I use frozen shrimp? A: Yes, you can. Thaw them completely in cold water or overnight in the fridge, then pat very dry so the cornstarch sticks. If theyre even a little wet the coating will slide off and wont get crispy.

Q: Can I bake or air fry instead of frying? A: Absolutely. Air fry at 375 F for about 7 to 9 minutes, shaking once, or bake on a sheet at 425 F for 8 to 10 minutes until golden. Lightly spray with oil first. They wont be exactly deep fried but still really tasty.

Q: How do I make the sauce less spicy or more mild? A: Cut the Sriracha to taste or leave it out and add extra sweet chili sauce and honey. You can also swap some mayo for plain yogurt to cool it down, or add more lime to balance heat.

Q: How do I keep the shrimp and tacos from getting soggy? A: Drain fried shrimp on a wire rack not paper, toss sauce just before serving, place slaw on the tortilla first then shrimp on top. Warm, slightly charred tortillas also help keep things from getting soggy fast.

Q: Is this recipe gluten free? A: Mostly yes. Cornstarch is gluten free, but check your sweet chili sauce and any condiments for hidden gluten. Use corn tortillas and GF labeled sauces to be safe.

Q: How do I store and reheat leftovers? A: Keep shrimp, sauce and slaw separate in the fridge for up to 2 days. Reheat shrimp in the oven or air fryer at 350 to 400 F for a few minutes to re-crisp. Microwave will make them soggy so try to avoid it.

Bang Bang Shrimp Taco Recipe Substitutions and Variations

Cornstarch: swap for potato starch or tapioca starch 1:1 for the same crispiness; all-purpose flour works too but it’ll be a touch less crunchy and you might need a bit more to coat.
Shrimp: use a firm white fish like cod or haddock (cook a little longer) or press extra-firm tofu for a vegetarian option, fry until golden.
Thai sweet chili sauce: no jarred sweet chili? mix honey and Sriracha to taste with a splash of rice vinegar (about 2 parts honey to 1 part Sriracha to start), or use gochujang thinned with a little honey.
Mayonnaise (sauce or slaw): swap 1:1 with plain Greek yogurt or sour cream for a lighter tang, or use avocado mayo for a dairy-free creaminess.

Pro Tips

1) Pat the shrimp very dry before you start and, after dredging, let them rest on a wire rack in the fridge for 10 to 15 minutes. That helps the coating stick and stay crispy when it hits the oil.

2) Keep your oil temperature steady around 350 to 375 F. Use a thermometer or test with a pinch of cornstarch, and fry in small batches so the oil doesn’t cool down and make the shrimp greasy.

3) For an even lighter, extra-crispy crust try swapping half the cornstarch for rice flour or add a small pinch of baking powder to the coating. Don’t heavily salt the coating before frying or it will pull moisture out and make things soggy; salt right after frying instead.

4) Toss the shrimp with the sauce only briefly while they are still piping hot, then serve right away. If you want maximum crunch, keep most of the sauce for drizzling or as a dip so the shrimp don’t get limp.

5) Make the slaw ahead but keep its dressing separate until service so it stays crunchy. Warm tortillas in a towel to keep them pliable, and if you must re-crisp cooked shrimp use a 400 F oven or an air fryer for just a few minutes.

Bang Bang Shrimp Taco Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Bang Bang Shrimp Tacos Recipe that pairs panko-crusted shrimp with a zesty, creamy sauce and hides one surprising ingredient plus a simple hack for extra-crispy results.

Servings

servings

Calories

413

kcal

Equipment: 1. Heavy skillet or cast-iron pan for frying the shrimp (3/4 cup oil)
2. Instant-read or candy thermometer to check oil temp (350 to 375 F) or test with a pinch of cornstarch — it should sizzle
3. Three medium bowls (one for seasoned cornstarch, one for the beaten egg, one for dredged shrimp)
4. Measuring cups and spoons
5. Tongs plus a slotted spoon or spider/skimmer for turning and removing shrimp
6. Whisk and a medium bowl for the bang-bang sauce and the slaw
7. Rimmed baking sheet or plate lined with paper towels for draining
8. Knife and cutting board for avocado, green onions, cilantro and lime
9. Small dry skillet or microwave-safe plate with a damp paper towel to warm tortillas quickly

Ingredients

1 lb (450 g) medium shrimp peeled and deveined
1/2 cup (60 g) cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 large egg lightly beaten
3/4 cup vegetable or canola oil for frying
1/2 cup mayonnaise (full fat works best)
1/3 cup Thai sweet chili sauce
1 to 2 tablespoons Sriracha, to taste
1 tablespoon honey or maple syrup
1 tablespoon fresh lime juice
2 cups shredded cabbage (green or mix of green and red)
2 tablespoons mayonnaise or plain Greek yogurt
1 tablespoon rice vinegar or extra lime juice
2 green onions thinly sliced
8 to 10 small flour or corn tortillas warmed
1 avocado sliced
1 lime cut into wedges
2 tablespoons chopped fresh cilantro for garnish

Directions

Pat the shrimp dry with paper towels, set up three bowls: one with 1/2 cup cornstarch plus 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika, one with the lightly beaten egg, and one empty for finished dredged shrimp; dredge each shrimp in cornstarch, dip in egg, then lightly back in cornstarch for extra crispness.
Pour 3/4 cup vegetable or canola oil into a heavy skillet and heat to about 350 to 375 F (175 to 190 C) or until a pinch of cornstarch sizzles, fry shrimp in batches so you dont overcrowd the pan, about 1 to 2 minutes per side until golden and cooked through, drain on paper towels.
While shrimp fry, whisk together 1/2 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 to 2 tbsp Sriracha (start with 1 if you arent sure), 1 tbsp honey or maple syrup and 1 tbsp fresh lime juice in a bowl; taste and adjust sweet or spicy to your liking.
Toss the hot fried shrimp lightly with half the bang bang sauce in a bowl so they get coated but not soggy, reserve the other half for drizzling or extra dipping.
Make the slaw: combine 2 cups shredded cabbage, 2 tbsp mayonnaise or plain Greek yogurt, 1 tbsp rice vinegar or extra lime juice, and the thinly sliced green onions, season with a pinch of salt and pepper and toss, let it sit a few minutes to soften.
Warm 8 to 10 small tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 20 to 30 seconds so theyre pliable.
Assemble each taco: layer warm tortilla with a little slaw, add 3 to 4 sauced shrimp, top with sliced avocado, a sprinkle of chopped cilantro, and a drizzle of the remaining bang bang sauce.
Serve immediately with lime wedges on the side and extra Sriracha or Thai sweet chili for anyone who wants more heat or sweetness, and if you need to re-crisp shrimp later pop them in a 400 F oven for 3 to 4 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.