There are tacos… and then there are Bang Bang Shrimp Tacos. These are the kind of tacos that make you pause mid-bite and say, “Okay, I need to make this again—like, tomorrow.” They’re crispy, creamy, a little spicy, a little sweet, and packed with layers of texture and flavor. Imagine crispy shrimp tossed in a velvety chili-mayo sauce, piled into warm tortillas, and topped with a fresh crunchy slaw. It’s the kind of recipe that tastes like something from your favorite food truck but comes together in your own kitchen in under 30 minutes.

These tacos are perfect for weeknight dinners, casual weekend get-togethers, or even meal-prepped lunches. They’re fast enough to make after a long day, but impressive enough to serve to guests. I first made these when I was looking for something quick but a little exciting for Taco Tuesday, and they were an instant hit. Now they’re in our regular rotation, and we never get tired of them.

Why You’ll Love This Recipe

Quick and easy – From start to finish, you’re looking at about 25 to 30 minutes.
Huge flavor payoff – Between the crispy shrimp, tangy-sweet Bang Bang sauce, and fresh slaw, every bite delivers.
Totally customizable – Want it spicier? Add more sriracha. Don’t eat shrimp? Use chicken or tofu instead.
Great for meal prep – Cook the shrimp ahead of time and assemble tacos on the go.
Family-friendly – Mild enough for kids but still packed with flavor for adults.
No fancy tools required – Just a skillet and a few bowls. That’s it.
Feels like a restaurant meal – But with ingredients you probably already have at home.

Ingredients You’ll Need

Here’s what you’ll need to bring these tacos to life:

Shrimp – Medium or large, peeled and deveined. Frozen shrimp work great—just thaw before cooking.
Cornstarch or all-purpose flour – This gives the shrimp that signature light, crispy coating.
Buttermilk or a beaten egg – Helps the breading stick.
Garlic powder and paprika – A simple seasoning blend to boost the flavor of the shrimp.
Neutral oil for frying – Like canola or vegetable oil.
Small tortillas – Corn or flour, depending on your preference.
Slaw mix – Shredded cabbage and carrots work great, or use a store-bought slaw blend.
Green onions and cilantro – For freshness and a pop of color.
Lime wedges – Brightens up the whole dish.

For the Bang Bang Sauce:

Mayonnaise – The creamy base. Regular or light mayo both work.
Sweet chili sauce – Adds sweetness and a gentle kick.
Sriracha – For heat. Add as much or as little as you like.
Honey (optional) – Adds a little extra sweetness to balance the spice.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep the shrimp
Start by thawing the shrimp if using frozen, then pat them dry with paper towels. Toss them in a bowl with garlic powder, paprika, and a pinch of salt and pepper. Dry shrimp helps the coating stick and crisp up better.

Step 2: Bread the shrimp
In one bowl, add your buttermilk or beaten egg. In another, place your cornstarch or flour. Dip each seasoned shrimp into the wet mixture, then dredge it in the dry until fully coated. Set them aside on a plate while you finish the batch.

Step 3: Fry the shrimp
In a large skillet, heat about 1/4 inch of oil over medium-high heat. Once the oil is hot (test with a small piece of coating—it should sizzle), add the shrimp in batches. Fry for 2–3 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Step 4: Make the Bang Bang sauce
In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and honey (if using). Taste and adjust heat or sweetness to your preference. You want a thick, creamy sauce that clings to the shrimp.

Step 5: Toss the shrimp
Let the shrimp cool slightly, then gently toss them in the sauce until they’re fully coated. Try not to overcrowd the bowl—work in batches if needed to keep the coating crisp.

Step 6: Warm your tortillas
Warm tortillas in a dry skillet over medium heat for about 20 seconds per side, or microwave them in a damp paper towel for about 30 seconds until soft and pliable.

Step 7: Assemble the tacos
Layer some slaw onto each tortilla, top with a few pieces of Bang Bang shrimp, then finish with chopped green onions, fresh cilantro, and a squeeze of lime. Add avocado slices or an extra drizzle of sauce if you’re feeling bold.

Helpful Tips

Make-ahead tip – You can fry the shrimp and prep the slaw a day ahead. Just reheat the shrimp in an oven or air fryer to keep them crispy before assembling.
Storage – Store leftover shrimp, sauce, and slaw in separate airtight containers in the fridge for up to 3 days.
Reheating – The best way to reheat shrimp is in an oven at 375°F for about 5–7 minutes or in an air fryer for 3–4 minutes. Avoid the microwave—it softens the crispy coating.
Serving suggestions – These tacos go great with cilantro-lime rice, black beans, or grilled corn. A simple side salad with a citrus vinaigrette also works well.
Twist it up – Try using crispy tofu, baked cauliflower, or grilled chicken if you want to switch up the protein. You can also serve everything over rice for a taco bowl version.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?
Yes. You can prep everything in advance and store components separately. Assemble the tacos just before serving so the shrimp stay crisp.

Can I freeze the cooked shrimp?
Fried shrimp don’t freeze very well—they lose their crispiness and become soggy when reheated. It’s best to enjoy them fresh.

What if I don’t have sweet chili sauce?
You can make a quick version by combining honey, rice vinegar, a little ketchup, and some red pepper flakes. It’s not exactly the same, but it’ll do in a pinch.

Is this recipe good for meal prep?
Definitely. Store the cooked shrimp, slaw, sauce, and tortillas separately and assemble right before eating. Great for quick lunches or dinners throughout the week.

How do I make it vegetarian or vegan?
Use crispy tofu or roasted cauliflower instead of shrimp. Swap in vegan mayo for the sauce, and you’ve got a totally plant-based version.

This recipe is one of those that we make over and over again, and it never gets old. The crispy shrimp and creamy sauce are always a hit, and it’s so easy to switch things up depending on what you have on hand. I’ll often double the shrimp and use leftovers for rice bowls or wraps the next day. If you give these tacos a try, let me know how they turn out—they’re one of my go-tos for busy nights when I want something fast, flavorful, and seriously satisfying.

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