Bang Bang Shrimp Tacos Recipe

If you’re anything like me, you’ve probably got a soft spot for tacos and a craving for that perfect balance of crispy, spicy, and creamy. Well, let me tell you: Bang Bang Shrimp Tacos are the answer to those cravings. The first time I made these tacos, I was hooked—there’s just something about the crispy shrimp paired with that sweet and spicy Bang Bang sauce that screams flavor in every bite. These tacos have quickly become one of my go-to meals, whether it’s for a laid-back taco night with friends or a cozy weeknight dinner.

So, what makes these tacos special? It’s the Bang Bang shrimp, of course! Crispy, golden shrimp tossed in a creamy, zesty sauce with just the right amount of heat. Wrapped up in a warm tortilla and loaded with crunchy cabbage, juicy tomatoes, and fresh cilantro—it’s taco heaven. Plus, they’re easier to make than you might think, which is always a win in my book.

this RECIPE

The first time I made these, it was love at first bite

Let me set the scene: it was one of those spontaneous “what’s for dinner?” nights where I wanted something indulgent but not overly complicated. I had some shrimp in the freezer, and as I rummaged through the fridge, I realized I had all the makings of something special: a little mayo, some Sriracha, cabbage, tortillas—everything I needed for these irresistible shrimp tacos. The first bite was a revelation. The crunch of the shrimp, the smooth, spicy kick from the sauce, and the freshness of the cabbage and cilantro—oh man, it was one of those “why didn’t I try this sooner?” moments. Now, every time I make them, I’m transported back to that first perfect bite.

The origins of Bang Bang shrimp (and how they found their way into tacos!)

Bang Bang shrimp started as a restaurant favorite—famously popularized by Bonefish Grill—but quickly took on a life of its own in home kitchens. It’s traditionally an appetizer, served with that signature sauce, but like all great food trends, it wasn’t long before people started putting it in tacos. I mean, why not? Tacos are a blank canvas, and Bang Bang shrimp deserve to be front and center. The recipe is a delicious blend of Asian-inspired flavors (thanks to the Thai sweet chili sauce and Sriracha) paired with the Southern comfort of crispy fried shrimp. Over time, home cooks have gotten creative with it, and voila—Bang Bang Shrimp Tacos were born.

Let’s talk shrimp (and how to make them crispy perfection)

The star of the show here is the shrimp. You’ll want to use large shrimp, peeled, deveined, and ready to go. I prefer shrimp because they cook so quickly, and when fried, they develop that beautiful crispy texture we all love. The buttermilk marinade is essential—it helps tenderize the shrimp and adds a subtle tang, while the cornstarch coating creates that signature crunch. If you’re out of buttermilk, don’t worry, you can make a quick substitute by mixing milk with a splash of lemon juice or vinegar. Cornstarch is my go-to for the breading because it gets the shrimp super crispy, but if you prefer a different texture, you can try panko breadcrumbs for a lighter crunch.

For frying, I typically use peanut oil, but canola oil works just as well—it’s really about what you have on hand. The key is to heat your oil to 375°F for that golden, crispy finish. A good trick I’ve learned: fry the shrimp in small batches to avoid overcrowding, which keeps them perfectly crispy.

Essential kitchen gear (aka, what you’ll need to make this magic happen)

You don’t need a ton of fancy equipment for this recipe, but there are a few tools that make life easier. A heavy-bottomed Dutch oven or deep pot is great for frying because it holds heat well and minimizes splattering (trust me, I’ve learned this the hard way!). A thermometer is also a must if you’re frying—getting the oil to the right temperature ensures the shrimp come out golden and crisp, not soggy. If you don’t have one, no worries, just drop a small bit of cornstarch into the oil—it should sizzle right away if it’s hot enough. For tossing the shrimp in the sauce, a simple bowl and a pair of tongs work just fine.

Step-by-step: Crispy Bang Bang Shrimp Tacos

Here’s how I make these tacos at home, step by step. It’s almost like we’re cooking together!

1. Prep your shrimp: Start by peeling and deveining your shrimp. Then, make the marinade with buttermilk, salt, pepper, onion powder, and garlic powder. Give the shrimp a good toss in the marinade and let them sit while you prep everything else.
2. Set up your frying station: Heat about 1 ½ inches of oil in your pot to 375°F. While the oil heats up, remove the shrimp from the marinade one by one, letting the excess drip off, and coat them in cornstarch. I like to do this in batches so the shrimp don’t clump together.
3. Fry the shrimp: Fry the shrimp in batches, about 2-3 minutes per batch. You want them golden brown and crispy—flip them halfway through if they’re not browning evenly. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
4. Make the Bang Bang sauce: In a small bowl, mix together mayonnaise, Thai sweet chili sauce, and Sriracha. You can adjust the Sriracha to taste—if you like more heat, add a little extra!
5. Coat the shrimp: Once the shrimp are done frying, toss them in half of the sauce. Let them sit for about 10 minutes so they can really absorb all that flavor.
6. Assemble the tacos: Toast your tortillas—I love the flavor of lightly charred tortillas over a gas flame, but you can also use a skillet or griddle. Then, load them up with shrimp, sliced cabbage, diced tomatoes, and cilantro. Drizzle with the remaining sauce and finish with a squeeze of fresh lime juice.

Variations I’ve tried (and loved!)

One of the best things about these tacos is how adaptable they are. Here are a few variations I’ve experimented with:

• Gluten-free: Swap the corn tortillas for gluten-free ones, and use gluten-free cornstarch or rice flour for the shrimp breading.
• Vegan option: If you’re avoiding seafood, try using crispy tofu or cauliflower instead of shrimp. Just coat them in the cornstarch and fry until golden.
• Low-carb: Ditch the tortillas and serve the Bang Bang shrimp over a bed of lettuce for a shrimp taco bowl.
• Spice it up: Add more Sriracha to the sauce, or throw in some sliced jalapeños for an extra kick.
• Seasonal twists: In the summer, I like to add fresh grilled corn to the tacos for a smoky sweetness. In the winter, a little pickled onion adds a tangy contrast to the richness of the shrimp.

How to serve and what to pair them with

When it comes to serving these Bang Bang Shrimp Tacos, I like to keep things colorful and fresh. I pile the shrimp onto a plate, so everyone can build their own tacos—family-style. Garnish with extra cilantro and lime wedges for a pop of freshness. These tacos are light but flavorful, so they pair beautifully with a crisp, refreshing side like a cucumber and avocado salad or a simple mango salsa.

Drinks to pair with your tacos

For drinks, a cold, citrusy beer like a pale ale or a light lager goes perfectly with the spicy shrimp. If you’re more of a cocktail person, a classic margarita with a salted rim or a refreshing mojito would complement the tacos’ flavors beautifully. And for a non-alcoholic option, you can’t go wrong with a sparkling limeade.

Leftovers and reheating tips

If you have any shrimp leftover (though that rarely happens in my house!), store them in an airtight container in the fridge for up to two days. Reheat them in the oven at 350°F for about 10 minutes to help them regain their crispiness. Avoid the microwave—it’ll make the shrimp soggy, and nobody wants that!

Scaling the recipe for a crowd

This recipe makes about 8 tacos, but it’s easy to scale up or down. If you’re cooking for a bigger group, just double the ingredients. The only thing to keep in mind when scaling up is to fry the shrimp in smaller batches so they stay nice and crispy.

FAQs

Can I bake the shrimp instead of frying them?
Yes! Bake them at 400°F on a wire rack for about 12-15 minutes, flipping halfway through.

Can I use frozen shrimp?
Definitely—just make sure to thaw and pat them dry before marinating.

How spicy are these tacos?
You can control the heat! Start with less Sriracha and adjust to your taste.

What if I don’t have Thai sweet chili sauce?
You can make a quick substitute by mixing honey with a splash of vinegar and a pinch of red pepper flakes.

Can I prep anything ahead of time?
Yes! You can make the sauce and prep the toppings in advance, and marinate the shrimp a few hours ahead.

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