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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy, golden-fried shrimp coated in a tangy spicy bang bang sauce and finished with crunchy slaw. Quick skillet frying gives a crisp exterior while warm tortillas hold the sauced shrimp and cabbage for easy handheld tacos.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Large shrimp
  • 1.5 lb large shrimp peeled and deveined
  • 0.5 salt and pepper
  • 0.25 cup vegetable oil for frying
Flour coating
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
Bang Bang Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
Tacos
  • 4 warm flour tortillas
  • 1 shredded cabbage
  • 1 fresh cilantro
  • 1 cucumber slices

Equipment

  • 1 cast iron skillet

Method
 

Make bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth, then set aside.
  2. Keep the sauce at room temperature while you coat and fry the shrimp so it clings well later.
Coat and fry the shrimp
  1. Mix all-purpose flour, paprika, garlic powder, salt, and pepper in a bowl.
  2. Pat the shrimp dry, then coat each shrimp in the flour mixture, pressing lightly to adhere.
  3. Heat vegetable oil in a cast iron skillet over medium-high heat until it’s hot enough to sizzle when shrimp are added.
  4. Fry shrimp for 2-3 minutes per side until golden and crispy, then remove to a plate.
Assemble the tacos
  1. Toss the hot cooked shrimp in bang bang sauce until evenly coated.
  2. Warm the flour tortillas, then fill each with sauced shrimp and shredded cabbage.
  3. Top with fresh cilantro and cucumber slices, then serve immediately while the shrimp are crisp.

Notes

For extra crunch, make sure the shrimp are thoroughly patted dry before flouring and fry in a small enough batch so the oil temperature stays steady. Store leftover shrimp and sauce separately in the fridge up to 2 days; rewarm shrimp briefly in a hot pan rather than microwaving to help crisp back up. Freezing is not recommended for best texture. Dietary swap: use a mayonnaise alternative (or vegan mayo) to keep the sauce creamy while remaining dairy-free.