Bang Bang Shrimp Tacos Recipe

If you’re looking for a recipe that will bring a deliciously crispy, tangy, and slightly spicy bite to your table, Bang Bang Shrimp Tacos are it! This recipe brings together crunchy shrimp, a bold and creamy sauce, and all the taco essentials, creating a combination that’s tough to beat. Whether you’re planning a taco night with friends or simply want to try something new for dinner, these tacos are sure to be a hit.

I remember the first time I tried Bang Bang Shrimp at a restaurant – the perfect blend of creamy heat with crispy shrimp just made it unforgettable. After some experimenting in the kitchen, I realized I could recreate that amazing dish at home with these tacos. Now, they’re a go-to when I’m in the mood for something indulgent but easy to make. Let me show you how it’s done!

this RECIPE

🍤 What makes Bang Bang shrimp tacos so special?

These shrimp tacos combine the classic, restaurant-favorite Bang Bang shrimp with all the taco fixings we know and love. The shrimp, coated in a crispy corn starch crust, gets fried to perfection and then tossed in a sweet and spicy sauce made from Thai chili sauce, Sriracha, and mayonnaise. It’s creamy, it’s tangy, and it has just the right amount of heat – making it addictive!

And the tacos? They come together with crunchy cabbage, fresh tomatoes, and a little cilantro for brightness. You can use either soft corn tortillas or hard taco shells, depending on your preference. It’s a mix of flavors and textures that work beautifully together, and the best part is, it’s a lot easier to make than it looks!

My first bite of Bang Bang shrimp… and how it led to tacos

The first time I had Bang Bang shrimp was during a beach vacation – you know, that perfect seafood spot right on the water where everything tastes amazing. The shrimp was crispy, spicy, and creamy all at once, and I instantly fell in love. After getting back home, I couldn’t stop thinking about it, but I didn’t want to just make shrimp as an appetizer. So, I thought, why not turn it into tacos?

My kitchen experiment was a success, and the first bite took me right back to that beachside memory. It’s now a staple whenever I’m craving something seafood-y, spicy, and comforting. Plus, they’re always a hit with my friends during taco night!

The story behind Bang Bang shrimp (and how it found its way into tacos)

Bang Bang shrimp, as we know it today, originated in Asian-fusion restaurants and quickly became a favorite appetizer. The name comes from the “bang” of flavor from the spicy sauce paired with crispy shrimp. Over time, food lovers like myself started experimenting with turning the popular appetizer into a full meal, and what better way to enjoy it than inside a taco?

What’s great about this dish is how easily it adapts to various cuisines. It blends Asian-inspired flavors with a classic taco setup, offering a fun, fusion twist. While the original dish was just shrimp with sauce, adding taco toppings like cabbage and cilantro takes it to a new level.

Let’s talk ingredients: crispy shrimp and bold flavors

The shrimp are the star of the show here, and choosing the right ones is important. Large shrimp are ideal because they provide a juicy bite. I recommend getting them peeled and deveined – it’ll save you a lot of prep time. The buttermilk marinade not only adds flavor but helps the corn starch adhere to the shrimp for an extra crispy crust. If you don’t have buttermilk on hand, you can use regular milk with a tablespoon of lemon juice.

The sauce is another key component. The combination of mayonnaise, Thai sweet chili sauce, and Sriracha creates a creamy, spicy, slightly sweet flavor that complements the shrimp perfectly. You can adjust the heat by adding more or less Sriracha to suit your taste. If you don’t have Thai sweet chili sauce, try a mix of honey and a bit of hot sauce as a substitute.

For the taco toppings, purple cabbage adds a nice crunch and vibrant color. If you can’t find purple cabbage, green works just as well. Tomatoes bring freshness, and cilantro adds a nice herbal kick. If you’re not a fan of cilantro, feel free to skip it or swap it for chopped green onions.

Kitchen gear: what you need (and what you can skip)

To fry the shrimp, you’ll want a heavy-bottomed pot or Dutch oven to maintain an even temperature for the oil. I use peanut oil for frying because it has a high smoke point and a neutral flavor, but canola oil works well too. If you don’t have a thermometer to check the oil temperature, drop a small piece of bread into the oil – if it sizzles and browns in about 30 seconds, your oil is ready.

You’ll also need a good strainer or slotted spoon to scoop out the shrimp once they’re golden brown. And don’t forget some paper towels to drain the excess oil. For the tacos, a skillet or griddle will come in handy to lightly toast your tortillas for that soft yet slightly crispy texture.

Step-by-step: making Bang Bang shrimp tacos (with my tips!)

1. Make the sauce

Start by stirring together your sauce ingredients: ½ cup mayonnaise, 3 tablespoons Thai sweet chili sauce, and 3 teaspoons Sriracha. Adjust the Sriracha to your preferred level of heat. Set this aside so the flavors can meld.

2. Marinate the shrimp

In a separate bowl, mix the buttermilk with salt, pepper, garlic powder, and onion powder. Pour it over your peeled and deveined shrimp, making sure they’re all coated. Let them sit while you get your oil heating. The buttermilk marinade adds flavor and helps create a light, crispy coating when the shrimp are fried.

3. Bread the shrimp

Now, take your shrimp one by one, letting the excess marinade drip off, and dredge them in corn starch. Make sure each shrimp is fully coated but shake off the excess – too much corn starch will give you a thick, uneven crust.

4. Fry the shrimp

Heat about 1½ inches of oil in your pot to 375°F. Fry the shrimp in batches, cooking each batch for 2½ to 3 minutes, turning halfway if needed. They should be golden and crispy on the outside, with the shrimp fully cooked through. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

5. Toss the shrimp in sauce

While the shrimp are still warm, toss them in half of your prepared sauce. Let them rest for about 10 minutes to absorb all that delicious flavor.

6. Assemble your tacos

Toast your tortillas in a dry skillet or over a gas flame for a few seconds on each side. Then, pile on the cabbage, a couple of shrimp, and a sprinkle of tomatoes and cilantro. Drizzle with the remaining sauce and finish with a squeeze of lime juice. Voila! Perfect Bang Bang shrimp tacos.

Experiment with variations: make it yours!

1. Gluten-free option

If you’re avoiding gluten, no problem! Just swap the corn starch for a gluten-free alternative like rice flour. It will give you the same crispy result without the gluten.

2. Spice it up or cool it down

Want to bring the heat? Add an extra teaspoon or two of Sriracha to your sauce. Or, if you’re looking for something milder, reduce the amount of Sriracha and mix in a bit of honey for sweetness. I’ve also tried adding a spoonful of Greek yogurt to the sauce for a tangy twist that cools down the heat.

3. Make it vegetarian

For a meat-free option, try using crispy tofu or even tempura vegetables like zucchini or mushrooms in place of the shrimp. The sauce works great with a variety of fillings!

Serving and presentation ideas

When it comes to serving these tacos, I like to keep things simple but colorful. A sprinkle of fresh cilantro and a wedge of lime on the side goes a long way in making the plate look inviting. If you want to go all out, serve the tacos alongside a refreshing cabbage slaw or a simple avocado salad. They’re great as part of a larger taco spread with different toppings and fillings for everyone to choose from.

drink pairings

For a refreshing beverage, try serving these tacos with a cold glass of sparkling water with lime, or a fruity agua fresca like watermelon or cucumber-lime. The bright, refreshing flavors of an agua fresca balance out the richness of the shrimp perfectly. You could also go for a chilled ginger ale – its spicy kick complements the Sriracha sauce nicely!

Storing and reheating tips

If you have leftovers (though that’s rare in my house!), store the shrimp separately from the tortillas and toppings to prevent them from getting soggy. Keep the shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them in a 350°F oven for about 10 minutes to get them crispy again. I wouldn’t recommend microwaving, as it will make them soggy.

Scaling the recipe for a crowd

Need to make more tacos? This recipe is easy to scale up or down. For a larger group, just double or triple the ingredients. When scaling, just be sure to fry the shrimp in batches to avoid overcrowding the pan – this ensures they stay crispy. If making fewer, cut the sauce ingredients in half, but don’t skimp on the shrimp because they’re always a hit!

Potential pitfalls (and how to avoid them)

One thing to watch out for is not overcooking the shrimp. They only need 2-3 minutes to fry, so keep an eye on them. Also, don’t skip the step of shaking off excess corn starch before frying – too much can lead to a thick, gummy coating instead of that perfect crispy texture.

Time to dig in!

These Bang Bang Shrimp Tacos are a flavorful, crispy, and spicy treat that you’re going to love. They’re easy enough for a weeknight dinner but special enough to serve at a gathering. Feel free to tweak the recipe and make it your own – after all, cooking is all about experimenting and having fun!

Frequently asked questions

1. Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before marinating.

2. How do I make this recipe less spicy?
Reduce the amount of Sriracha in the sauce or mix in more mayonnaise to mellow the heat.

3. Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp at 400°F for 10-12 minutes, flipping halfway. They won’t be as crispy but will still taste great.

4. Can I use flour instead of corn starch?
You can, but corn starch gives a lighter, crispier texture compared to flour.

5. How do I prevent the shrimp from getting soggy?
Be sure to fry the shrimp in batches and avoid overcrowding the pan. Draining them on a paper towel also helps keep them crispy.

Print