If you love bold flavors with a delightful crunch and a little spicy kick, then you are going to adore this Bang Bang Shrimp Tacos Recipe. Imagine crispy, tender shrimp coated in a creamy, tangy, and spicy sauce, nestled in a soft tortilla with fresh cabbage and vibrant garnishes. It’s the perfect combination of textures and tastes that come together in a way that makes every bite irresistible. Whether you want a fun weeknight dinner or an impressive dish for guests, these tacos will definitely steal the show and keep everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Bang Bang Shrimp Tacos Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in building layers of flavor and texture, from the creamy sauce to the crispy shrimp and fresh veggies that add zest and crunch.
- Mayonnaise: Creates the creamy base for the bang bang sauce, balancing the heat with rich smoothness.
- Chili garlic sauce: Brings a flavorful spicy punch and slight sweetness to the sauce.
- Sriracha sauce (optional): Adds an extra hint of heat for those who like it spicier.
- Extra-large shrimp (peeled and deveined): The star protein, which gets perfectly crispy when fried.
- Buttermilk: Tenderizes the shrimp and gives the breading a better adhesion.
- All-purpose flour and cornstarch: The perfect combination for a light and crispy coating.
- Kosher salt and freshly ground black pepper: Season the breading for a balanced savory flavor.
- Vegetable oil: Ideal for frying to achieve that golden, crunchy texture.
- Flour tortillas or Bibb lettuce leaves: Your canvas for building these tacos with softness and structure.
- Shredded cabbage: Adds a refreshing crunch and mild sweetness.
- Thinly sliced radishes and jalapeño peppers: Provide color, crunch, and a little spicy contrast.
- Sliced green onions and chopped cilantro: Finish the tacos with herbaceous brightness and subtle oniony notes.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Make the Bang Bang Sauce
Start by whisking together mayonnaise, chili garlic sauce, and optionally, Sriracha for a bit of extra heat. This sauce is the magic glue that coats the shrimp in creamy, spicy goodness. You can make this ahead of time and keep it in the fridge to let the flavors develop even more.
Step 2: Marinate the Shrimp
Pour buttermilk over peeled and deveined shrimp and let them soak for about 20 minutes. This tenderizing step ensures your shrimp will be juicy inside with a perfectly crispy exterior after frying.
Step 3: Prepare Your Breading Station
Mix together flour, cornstarch, kosher salt, and black pepper in a bowl. Set out a cooling rack over a sheet pan for your breaded shrimp to rest before frying, which helps maintain crispiness. Line another pan with paper towels or use a rack to drain excess oil after frying, and preheat your oven to 200°F to keep the cooked shrimp warm while frying in batches.
Step 4: Bread the Shrimp
Drain the buttermilk from the shrimp then toss them in the flour mixture, shaking off any excess coating. Let them rest on the cooling rack to dry a little before frying, which really locks in that awesome crunch.
Step 5: Heat the Oil
Fill a wide, deep pot such as a Dutch oven with vegetable oil and heat over medium-high until it reaches 350°F. Proper oil temperature is key to crispy, golden shrimp without being greasy.
Step 6: Fry the Shrimp
Add shrimp to the hot oil in small batches. Stir gently after one minute to break up any sticking pieces and fry for about 4 to 4 1/2 minutes until shrimp turn beautifully golden and crisp. Use a slotted spoon to remove them to the draining rack, then keep warm in your oven.
Step 7: Sauce the Shrimp
Once all shrimp are fried and warm, toss them in one cup of the prepared bang bang sauce so every bite gets coated in that creamy, spicy delight. Keep the rest of the sauce ready for drizzling over the assembled tacos.
Step 8: Assemble Your Bang Bang Shrimp Tacos Recipe
Lay a handful of shredded cabbage on each warmed tortilla, top with bang bang shrimp, then drizzle with more sauce if you like. Garnish with radishes, jalapeño slices, green onions, and cilantro to add freshness and color. Serve immediately for maximum crispness and flavor.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
Adding sliced radishes, thin jalapeño peppers, green onions, and fresh cilantro isn’t just for looks — they bring punchy, crisp texture and a pop of brightness that elevates each taco.
Side Dishes
Pair these tacos with a light and zesty side like a simple lime-cilantro rice, a refreshing cucumber salad, or even some crispy sweet potato fries. These sides complement the richness of the shrimp and balance out the meal.
Creative Ways to Present
If you want to impress, serve the shrimp and topping components buffet-style so everyone can build their own tacos. Or use Bibb lettuce leaves as low-carb taco shells for a fresh twist that’s as tasty as it is colorful.
Make Ahead and Storage
Storing Leftovers
Keep leftover shrimp and sauce separate in airtight containers in the refrigerator for up to two days. The shrimp will stay crispy longer if you avoid mixing them with the sauce until serving.
Freezing
This Bang Bang Shrimp Tacos Recipe shrimp is best fresh for optimal crunch, but you can freeze cooked, un-sauced shrimp in a single layer on a baking sheet, then transfer to a freezer bag. Use within one month for best quality.
Reheating
Reheat fried shrimp in a 350°F oven for about 5-7 minutes to regain crispiness without drying them out. Avoid microwaving, as it makes the shrimp chewy and soggy.
FAQs
Can I make the bang bang sauce ahead of time?
Absolutely! The sauce actually tastes better if you let it chill for a few hours so the flavors meld nicely. Store it covered in the fridge for up to two days.
What can I use if I don’t have buttermilk?
You can easily substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using for a similar tenderizing effect.
Are these shrimp tacos spicy?
The dish has a moderate spicy kick from the chili garlic sauce and optional Sriracha, but you can adjust the heat by adding more or less sauce based on your taste.
Can I bake the shrimp instead of frying?
Yes, baking is an option for a healthier twist. Coat shrimp with the breading mix, spritz with oil, and bake at 425°F for 10-12 minutes, flipping halfway through, but frying will give you the signature crunch.
What types of tortillas work best?
Soft flour tortillas are traditional and hold the fillings well, but corn tortillas work too. Lettuce wraps make a fresh, low-carb alternative that’s just as delicious.
Final Thoughts
There’s something truly special about the way this Bang Bang Shrimp Tacos Recipe brings together crispy shrimp, creamy sauce, and fresh crunch in every bite. It’s fun to make, impressive to serve, and guaranteed to satisfy cravings for bold, flavorful food. Trust me, once you try it, these tacos will become a staple you’ll want on your dinner table again and again. Go ahead, give it a whirl—you won’t regret it!
Print
Bang Bang Shrimp Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings (approximately 2-3 tacos per person)
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican Fusion
Description
These Bang Bang Shrimp Tacos are a flavorful fusion of crispy, spicy shrimp coated in a creamy, tangy sauce and served in soft flour tortillas with fresh cabbage and vibrant garnishes. Perfectly fried shrimp tossed in a homemade bang bang sauce create a delightful contrast of textures and flavors, making these tacos an irresistible treat for any occasion.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce, optional
Shrimp and Breading
- 1 1/2 pounds extra-large (26–30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil for frying
Assembly
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a low-carb option)
- 8 ounces shredded cabbage, about 3 cups
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together mayonnaise, chili garlic sauce, and optional Sriracha until the mixture is smooth and fully blended. Refrigerate this sauce for up to two days until ready to use.
- Marinate the shrimp: Place peeled and deveined shrimp in a separate bowl and pour buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and enhance flavor.
- Prepare your breading station: In a medium bowl, combine flour, cornstarch, kosher salt, and ground black pepper. Set up a cooling rack on a sheet pan for placing breaded shrimp before frying to keep them crispy. Prepare a draining station by lining another sheet pan with paper towels or placing a cooling rack over it. Preheat the oven to 200°F to keep fried shrimp warm.
- Bread the shrimp: Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches, shaking off excess flour. Arrange the breaded shrimp on the cooling rack to dry slightly while heating oil.
- Heat the oil: Pour vegetable oil into a deep, wide pot (like a Dutch oven). Insert a thermometer and heat over medium-high until the oil reaches 350°F. This takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, use a slotted spoon to gently stir and separate any shrimp sticking together. Fry for a total of 4 to 4 1/2 minutes until golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove fried shrimp with a slotted spoon and place them on the draining rack to remove excess oil. Transfer shrimp to the preheated oven at 200°F to keep warm. Repeat frying in batches, allowing oil temperature to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, toss them in 1 cup of the prepared bang bang sauce to coat evenly. Reserve remaining sauce for drizzling when assembling tacos.
- Assemble the tacos: Fill each warmed tortilla with shredded cabbage, then top with sauced shrimp. Add extra bang bang sauce if desired and garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best taste and texture.
Notes
- Use extra-large shrimp (26-30 count) for the best bite size and texture in tacos.
- Marinating shrimp in buttermilk tenderizes them and enhances the breading adherence.
- Maintain oil temperature at 350°F for consistent frying results and crispy shrimp.
- Keeping fried shrimp warm in a low oven prevents sogginess before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Lettuce leaves can be used instead of tortillas for a low-carb or gluten-free alternative.
