I love how bang-bang shrimp tacos turn weeknight shrimp into something exciting and slightly indulgent. They’re crispy, saucy, and bright with lime and cilantro — a combination I’ve made dozens of times for friends and family. If you want big flavor without fuss, these tacos are a reliable go-to; I even adapted the sauce ratio after a few tests for the best balance of sweet, spicy, and creamy (see this take on similar tacos for inspiration: bang bang shrimp tacos guide).
Why Make This Recipe
- Big flavor: Crispy shrimp plus a creamy sweet-spicy sauce delivers restaurant-level taste at home.
- Fast and flexible: Ready in about 25–30 minutes and easy to scale for guests. See how tacos can suit any meal with quick ideas like these 3-minute breakfast tacos.
- Crowd-pleaser: Familiar textures and flavors make these great for family dinners or casual entertaining.
- Balanced bite: Add cabbage slaw and lime for freshness and a bit of veg in each taco. I love this recipe because after a few trials the texture of the shrimp and the sauce heat matched perfectly for my family’s taste.
Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 6–10 minutes (frying) or 8–10 minutes (air fryer)
- Total time: 20–25 minutes
- Servings: 4 (about 8 small tacos)
- Difficulty: Easy–Medium
- Method: Lightly breaded shrimp are pan-fried or air-fried, tossed in a creamy sweet-spicy sauce, and assembled in warmed tortillas with a crisp slaw.
My Experience Making This Recipe
I tested this recipe several times, adjusting the sauce from too-sweet to balanced by adding lime and a touch more sriracha. The biggest discovery was that a light cornstarch coating produces the crispiest texture without a heavy batter. I also learned that assembling tacos just before serving keeps everything texturally pleasing.
How to Make Bang Bang Shrimp Tacos
Start by making the sauce: whisk 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1–2 teaspoons sriracha (adjust to heat preference), 1 tablespoon honey, and 1 tablespoon lime juice until smooth. Pat 1 pound peeled, deveined medium shrimp dry, toss with 2 tablespoons cornstarch, a pinch of salt, and a little black pepper. Heat oil to 350–375°F in a deep skillet and fry shrimp 1–2 minutes per side until opaque and golden, or air-fry at 400°F for 6–8 minutes, flipped halfway. Toss cooked shrimp with the sauce, warm small corn or flour tortillas, and top with shredded cabbage, cilantro, and lime wedges for serving. Expect quick cooking — shrimp cook fast, so have your toppings ready.
Expert Tips for Success
- Use cornstarch for a light, crisp coating: Cornstarch crisps faster and makes a delicate crust that clings well to the sauce. For a slightly thicker crust, mix 1 tablespoon flour with the cornstarch.
- Control oil temperature: Keep frying oil at 350–375°F. Too cool and shrimp absorb oil; too hot and the exterior burns before the shrimp are cooked. An instant-read thermometer helps.
- Don’t overcrowd the pan: Fry in small batches so the oil temperature stays steady and shrimp brown evenly. Use a wire rack to drain for crispness.
- Sauce balance: Taste the sauce before tossing. Add lime juice to cut sweetness or a teaspoon of water to thin it if it’s too thick. Mayo provides richness — swap half for Greek yogurt for tang.
- Air-fryer method: For less oil, spray shrimp lightly with oil and air-fry at 400°F for 6–8 minutes. This method is fast and consistent — similar to techniques in this air fryer bang bang salmon bites recipe.
How to Serve Bang Bang Shrimp Tacos
- Classic slaw tacos: Pile shrimp on warm corn tortillas with a lime-cilantro slaw and pickled red onion for brightness.
- Grain bowl: Serve over brown rice or quinoa with avocado, black beans, and extra sauce on the side for a hearty bowl. For another protein-based taco idea try these baked chicken tacos.
- Party platter: Keep shrimp warm in a low oven (200°F) on a wire rack and set up a taco bar with tortillas, slaws, and garnishes so guests assemble their own.
- Date-night plating: For a composed plate, serve three tacos per person on a bed of cilantro-lime slaw with a wedge of lime and a drizzle of extra sauce.
Storage and Reheating Guide
Store components separately for best texture. Keep cooked shrimp and sauce in airtight containers in the refrigerator for up to 3 days. Tortillas and slaw can be stored separately (slaw lasts 3–4 days refrigerated). To reheat shrimp, bake at 350°F on a wire rack for 6–8 minutes or reheat briefly in a 350°F air fryer for 3–4 minutes to regain crispness. Do not freeze assembled tacos. You can freeze cooked shrimp (without sauce) for up to 2 months in a freezer-safe container; thaw overnight in the fridge and crisp in a hot skillet or air fryer before tossing with sauce.
Recipe Variations
- Gluten-free: Use cornstarch-only dredge and corn tortillas to keep this gluten-free. Ensure your sweet chili sauce is gluten-free.
- Dairy-free: The recipe is naturally dairy-free if you use mayonnaise that contains no dairy. Swap mayo with dairy-free mayo if needed.
- Vegetarian option: Swap shrimp for crispy battered tofu or cauliflower florets tossed in the same sauce; roast tofu/cauliflower at 425°F for 20–25 minutes.
- Lower-fat: Substitute half the mayonnaise with plain Greek yogurt and reduce frying by using the air-fryer method.
Nutritional Highlights
- Lean protein: Shrimp are a low-calorie, high-protein option with vitamin B12 and selenium.
- Portion guidance: Aim for 3–4 ounces of shrimp per serving (about 6–8 shrimp) depending on appetite and sides.
- Allergens: Contains shellfish and egg (in mayonnaise); check labels for gluten in sauces. Consider swaps for those with allergies.
Troubleshooting Common Issues
- Shrimp soggy after saucing: Toss shrimp with only as much sauce as needed and assemble tacos right before serving. Keep extra sauce on the side.
- Shrimp overcooked and rubbery: Shrimp cook in 2–3 minutes depending on size; remove them from heat as soon as they turn opaque. Use medium heat and an instant-read thermometer (145°F internal).
- Sauce too thick or grainy: If the sauce seems grainy after mixing, whisk in 1 teaspoon of warm water at a time to smooth it out, and add lime juice to balance sweetness.
Frequently Asked Questions
Q: Can I make the bang bang sauce ahead of time?
A: Yes — the sauce keeps well refrigerated in an airtight container for up to 3 days. Give it a quick whisk before using because ingredients can separate. Store separate from shrimp for best texture.
Q: What size shrimp is best for tacos?
A: Medium (31–40 count per pound) or large (21–30) shrimp work well. Medium cooks quickly and fits nicely in small tacos; larger shrimp are meaty but take a minute longer to cook.
Q: Is frying necessary or can I bake everything?
A: Frying gives the crispiest crust, but baking or air-frying works great for a lighter approach. Bake at 425°F for 8–10 minutes, flipping once, or air-fry at 400°F for 6–8 minutes, watching closely.
Q: How do I prevent tortillas from falling apart with juicy fillings?
A: Warm tortillas briefly over a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds to make them pliable. Use small slaw and drain any excess liquid from toppings before assembling.
Conclusion
For a tested, flavor-packed approach to these tacos, check this detailed Bang Bang Shrimp Tacos Recipe to compare techniques, ingredient ratios, and plating ideas.
Print
Bang Bang Shrimp Tacos
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
Crispy shrimp tacos tossed in a creamy sweet-spicy sauce, perfect for a flavorful weeknight dinner.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1–2 teaspoons sriracha (to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 tablespoons cornstarch
- Salt and black pepper, to taste
- Oil for frying
- Tortillas (small corn or flour)
- Shredded cabbage
- Cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth to make the sauce.
- Pat shrimp dry and toss with cornstarch, salt, and pepper.
- Heat oil to 350–375°F in a deep skillet. Fry shrimp for 1–2 minutes per side until opaque and golden, or air-fry at 400°F for 6–8 minutes, flipping halfway.
- Toss cooked shrimp with the prepared sauce.
- Serve shrimp in warmed tortillas topped with shredded cabbage, cilantro, and lime wedges.
Notes
For crispiness, avoid overcrowding the pan and assemble tacos just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying / Air-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 375
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg