These Bang Bang Shrimp Tacos pack big flavor into a quick weeknight meal — crisp, spicy shrimp, tangy slaw, and a creamy, slightly sweet bang bang sauce all wrapped in warm tortillas. I’ve made this recipe dozens of times for friends and family, and it reliably gets rave reviews and second helpings; I often serve it with a cool appetizer like delicious smoked fish dip that will wow your guests.
Why Make This Recipe
- Bold, balanced flavor: sweet-spicy sauce and bright lime cut through the fried shrimp for a craveable bite.
- Quick and convenient: about 30 minutes start-to-finish for a weeknight crowd-pleaser.
- Versatile: scale up for a party or serve a single portion as a light dinner. I love this recipe because it’s forgiving — small tweaks to heat or crunch still yield a great result.
- Crowd friendly: hands-on taco format makes it great for casual gatherings; pair with easy sides or even mini dessert ideas that will delight your taste buds today.
- Customizable nutrition: use air-fry or bake options to reduce oil, or serve on corn tortillas for a lighter base.
Recipe Overview
Prep time: 15 minutes.
Cook time: 10 minutes.
Total time: 25 minutes.
Servings: 4 (about 12 small tacos).
Difficulty: Easy.
Method: Shallow-fry or air-fry breaded shrimp, toss in a quick bang bang sauce, and assemble on warmed tortillas with slaw.
My Experience Making This Recipe
When I tested this, I focused on getting the shrimp crispy without overcooking; using a wire rack to rest the fried shrimp kept them crunchy. I also dialed the sauce to a sweet-heat balance that kids and adults both enjoy.
How to Make Bang Bang Shrimp Tacos That Will Wow Your Taste Buds
Start by whisking the sauce (3/4 cup mayonnaise, 1/3 cup sweet chili sauce, 1–2 tbsp sriracha, 1 tbsp lime juice, 1 tsp honey) and chill it for 10 minutes. Pat 1 lb large shrimp (16–20 count), toss in a mix of 1/2 cup cornstarch + 1/2 tsp salt, dredge in beaten egg, then coat with 3/4 cup panko. Fry in 2 cups oil at 350–375°F for 2–3 minutes until golden (or air-fry at 400°F for 6–8 minutes), toss shrimp with half the sauce, warm small tortillas, build tacos with slaw and avocado, and finish with extra sauce and lime.
Expert Tips for Success
- Temperature control: use a probe thermometer to keep oil at 350–375°F; too hot burns the crust, too cool makes shrimp greasy.
- Crunch matters: let fried shrimp rest on a wire rack (not paper towels) for 2 minutes to keep the crust aerated and crisp.
- Ingredient choices: use large shrimp (16–20 count) for a satisfying bite and Japanese-style panko for extra crunch.
- Sauce texture: if the sauce separates, whisk in 1 tbsp warm water slowly to emulsify; refrigerate for 15 minutes to thicken slightly. For kitchen technique crossover, temperature handling and chilling tips used in pastry (like in Creamy Vegan Custard Napoleons wow your taste buds) help keep components stable.
- Equipment: a heavy skillet or 10–12" cast-iron pan gives even heat; use tongs to turn shrimp and an instant-read thermometer for accuracy.
How to Serve Bang Bang Shrimp Tacos That Will Wow Your Taste Buds
- Keep components separate when serving a buffet: place shrimp, tortillas, slaw, and sauce in separate pans so guests assemble warm tacos.
- For a contrast of textures, add sliced avocado and pickled red onion; sprinkle chopped cilantro and a squeeze of lime.
- Pair with a light side like grilled corn or a crisp salad, and finish the meal with a showstopper such as a Decadent Creme Brulee Pie that will wow your guests.
- Presentation tip: serve tacos on a long platter with lime wedges and extra sauce in a small ramekin for dipping.
Storage and Reheating Guide
Store components separately for best results. Keep leftover cooked shrimp and sauce in airtight containers in the fridge for up to 3 days; place tortillas in a sealed bag at room temp or refrigerated for 2–3 days. Freezing cooked shrimp is possible for 1–2 months in a freezer-safe container, but texture will be best when reheated quickly. Reheat refrigerated shrimp on a wire rack in a 400°F oven for 6–8 minutes to crisp, or air-fry at 375°F for 4–6 minutes; reheat sauce gently at room temp or in the microwave in 10-second bursts, stirring in between.
Recipe Variations
- Gluten-free: substitute 1:1 cornstarch or rice flour for flour and use gluten-free panko or crushed rice cereal for the crust.
- Dairy-free/egg-free: use vegan mayo for the sauce and replace egg wash with aquafaba (chickpea brine) to bind the coating.
- Air-fryer friendly: spray coated shrimp with oil and air-fry at 400°F for 6–8 minutes, flipping halfway.
- Extra-spicy or smoky: add 1 tsp smoked paprika and increase sriracha to 2 tbsp for a deeper, smokier profile.
Nutritional Highlights
- Protein-rich: shrimp delivers lean protein and is low in calories per serving.
- Lower-fat swaps: air-frying or baking reduces oil and overall fat content.
- Allergens and portions: contains shellfish and egg (in traditional mayo/egg wash) and may contain gluten if using panko; plan for 3 tacos per adult as a main course.
Troubleshooting Common Issues
- Soggy shrimp: most often caused by overcrowding the pan or insufficient oil temp; fry in small batches and keep oil at 350–375°F.
- Sauce too thin or separated: whisk in a teaspoon of mayonnaise or chill it for 10–15 minutes to thicken; avoid adding too much liquid at once.
- Tortillas tearing: warm tortillas on a dry skillet 20–30 seconds per side or wrap in a towel and microwave 20 seconds to make them pliable.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the fridge overnight or under cold running water, then pat very dry before coating. Excess moisture prevents a proper crust and lowers oil temperature, leading to soggy results.
Q: What size shrimp is best for tacos?
A: Large shrimp (16–20 per pound) hit the sweet spot: big enough for a satisfying bite, small enough to coat and fry quickly. Jumbo shrimp risk being overcooked in the batter.
Q: Can I make the bang bang sauce ahead of time?
A: Absolutely. The sauce develops flavor after 30–60 minutes in the refrigerator and will stay fresh for up to 4 days in an airtight container. Stir well before using.
Q: Is pan-frying better than air-frying for crunch?
A: Pan-frying yields the crispiest exterior because it gets direct contact with hot oil, but air-frying does an excellent job with less oil. For air-fryers, spray the coating lightly with oil and avoid overcrowding to mimic the crunch.
Conclusion
If you want another version of bang-bang–style shrimp tacos for inspiration, check out this take on Bang Bang Shrimp Street Tacos | Orchids + Sweet Tea.
Print
Bang Bang Shrimp Tacos
- Total Time: 25 minutes
- Yield: 4 servings (about 12 small tacos) 1x
- Diet: Seafood
Description
These Bang Bang Shrimp Tacos pack bold flavor into a quick weeknight meal — crispy shrimp, tangy slaw, and a creamy bang bang sauce all wrapped in warm tortillas.
Ingredients
- 1 lb large shrimp (16–20 count)
- 3/4 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1–2 tbsp sriracha
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 egg (beaten)
- 3/4 cup panko
- 2 cups oil (for frying)
- Warm small tortillas
- Slaw (to taste)
- Sliced avocado (for topping)
- Lime wedges (for serving)
Instructions
- Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey to make the bang bang sauce. Chill for 10 minutes.
- Pat the shrimp dry and toss them in a mix of cornstarch and salt.
- Dredge the shrimp in beaten egg, then coat with panko.
- Fry the shrimp in hot oil at 350–375°F for 2–3 minutes until golden, or air-fry at 400°F for 6–8 minutes.
- Toss the fried shrimp with half of the bang bang sauce.
- Assemble tacos by placing shrimp on warmed tortillas and topping with slaw and sliced avocado.
- Drizzle remaining sauce over the tacos and serve with lime wedges.
Notes
For a lighter option, air-fry the shrimp instead of frying. Components can be stored separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg