If you’re craving a dish that perfectly balances crispy, spicy, creamy, and fresh all in one bite, you’ve got to try this incredible Bang Bang Shrimp Tacos Recipe. These tacos bring together succulent fried shrimp coated in a zesty bang bang sauce with crunchy cabbage and vibrant, crisp garnishes, delivering a mouthwatering experience that feels like a celebration of flavors and textures. It’s simple enough for a weeknight dinner yet impressive enough for your next party, making it a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Preparing this Bang Bang Shrimp Tacos Recipe is all about using straightforward, fresh ingredients that each play a key role in making the dish shine. From the creamy, spicy bang bang sauce to the perfectly crispy shrimp coating and the crunchy veggies, every ingredient adds its own magic.
- Mayonnaise: Creates the creamy base for the bang bang sauce that perfectly balances the spice.
- Chili Garlic Sauce: Brings a spicy kick and a bit of tang to awaken your taste buds.
- Sriracha Sauce (optional): Adds an extra layer of heat for those who like it fiery.
- Extra-large shrimp (26-30 count): The star of the dish, providing juicy, tender bites with every mouthful.
- Buttermilk: Tenderizes the shrimp and helps the breading stick perfectly.
- All-purpose flour: Forms a crispy coating when combined with cornstarch.
- Cornstarch: Ensures a light, extra crispy texture on the shrimp.
- Kosher salt: Elevates all the flavors beautifully.
- Freshly ground black pepper: Adds subtle spicy warmth.
- Vegetable oil: Essential for frying the shrimp to golden perfection.
- Taco-sized flour tortillas or Bibb lettuce leaves: The perfect vehicle for your bang bang shrimp and fresh toppings.
- Shredded cabbage: Adds crunch and a refreshing contrast to the creamy, spicy shrimp.
- Radishes, jalapeño peppers, green onions, and cilantro: Vibrant garnishes that brighten and enhance every bite.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Make the Bang Bang Sauce
Start by whisking together mayonnaise, chili garlic sauce, and the optional Sriracha in a bowl until smooth. This sauce is the heart of your dish, delivering a creamy, spicy zing that clings beautifully to the crispy shrimp. It’s best to make this early and chill in the fridge for up to two days, letting those flavors meld wonderfully.
Step 2: Marinate the Shrimp
Pop your peeled and deveined shrimp into a bowl and cover them with buttermilk. Let them soak for 20 minutes. This simple step is a game-changer, as the acidity tenderizes the shrimp and helps the breading stick like a dream during frying.
Step 3: Prepare the Breading Station
Mix together flour, cornstarch, kosher salt, and freshly ground black pepper in a bowl. This mixture creates that irresistible crispy crust we all love. Set up a cooling rack over a sheet pan for the breaded shrimp to rest and stay perfectly textured before frying. Also, get another rack or paper towels ready to drain the shrimp after frying. Don’t forget to preheat your oven to 200°F to keep cooked shrimp warm while you finish frying the batch.
Step 4: Bread the Shrimp
Drain the shrimp from their buttermilk bath and toss them in the flour mixture in batches, shaking off excess flour. Arrange the coated shrimp on your prepared cooling rack so they maintain that floury, dry coating which fries up beautifully crispy.
Step 5: Heat the Oil
Pour vegetable oil into a deep, sturdy pot and slip in a thermometer. Heat the oil to 350°F, which usually takes about 20 minutes. This temperature ensures the shrimp fry quickly to glorious golden crunchiness without absorbing excess grease.
Step 6: Fry the Shrimp
Carefully drop a handful of shrimp into the hot oil. After about one minute, gently stir with a slotted spoon to keep them separated and cook evenly. Fry for 4 to 4 1/2 minutes until each piece is crunchy and golden brown. Transfer the shrimp to a draining rack to shed excess oil and keep warm in the oven while you fry the rest.
Step 7: Sauce the Shrimp
Once all shrimp are fried and warm, toss them with one cup of your bang bang sauce until they’re evenly coated in that addictive creamy, spicy goodness. Hold on to the remaining sauce for drizzling on your tacos.
Step 8: Assemble the Tacos
Warm your tortillas, then layer in shredded cabbage for a bright crunch. Pile on the sauced shrimp, add an extra drizzle of bang bang sauce if you like, and finish with thinly sliced radishes, jalapeños, green onions, and fresh cilantro. Serve these vibrant, flavor-packed tacos immediately for the best taste and texture.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
Garnishes are what turn these tacos into a feast for the senses. Thinly sliced radishes add crisp freshness, jalapeños bring a sharp, spicy bite, green onions lend a mild oniony snap, and cilantro brightens with its herbal zestiness. Together, they create a beautiful, colorful contrast that makes every taco pop.
Side Dishes
Bang Bang Shrimp Tacos pair wonderfully with light, refreshing sides like a simple avocado and tomato salad, Mexican street corn, or even crispy sweet potato fries. These sides complement the richness of the shrimp and sauce with their fresh or sweet flavors, rounding out your meal perfectly.
Creative Ways to Present
For a fun twist, serve these tacos in Bibb lettuce leaves to keep things low-carb and extra fresh. If you’re entertaining, arrange the shrimp, tortillas, sauces, and garnishes buffet-style for a festive taco bar where everyone can build their own creations. Adding colorful serving dishes and lime wedges amplifies the vibrant, welcoming vibe of the dish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover fried shrimp and sauce separately in airtight containers in the refrigerator. The shrimp stay good for up to two days, and you can toss them again in fresh sauce when ready to eat. Avoid storing the shrimp in sauce initially, as it can make the coating soggy over time.
Freezing
If you want to freeze the shrimp, do so before saucing them. Lay them out on a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag. They’ll keep well for up to one month. When ready to enjoy, thaw overnight in the fridge and re-crisp in a hot oven or air fryer.
Reheating
Reheat leftover shrimp in a 375°F oven for about 5-7 minutes on a wire rack to keep them crispy. Avoid microwaving if possible, as it softens the coating. After warming, toss the shrimp again with fresh bang bang sauce just before serving for that irresistible flavor blast.
FAQs
Can I make the bang bang sauce ahead of time?
Absolutely! The bang bang sauce actually tastes even better if it sits in the fridge for a few hours or overnight, allowing the flavors to blend. It can safely be stored in an airtight container for up to two days before using.
What type of shrimp works best for these tacos?
Extra-large shrimp (about 26-30 count) are perfect because they’re big enough to hold a crispy crust and stay tender and juicy when fried. Be sure to peel and devein them for the best texture and eating experience.
Can I bake the shrimp instead of frying?
While frying is ideal to achieve that signature crispy texture, you can bake the shrimp coated with flour and cornstarch mixture at 425°F for about 15-20 minutes. They won’t be as crunchy but will still deliver great flavor for a lighter option.
Can I use lettuce wraps instead of tortillas?
Yes! Bibb lettuce leaves or any crisp lettuce make a fantastic low-carb alternative. They add an extra fresh crunch that complements the spicy shrimp beautifully.
Is this recipe spicy? Can I adjust the heat level?
The spice level is medium thanks to the chili garlic sauce and optional Sriracha, but you can easily adjust it by adding more or less sauce or leaving out the Sriracha altogether. Plus, the creamy mayo base helps tame the heat, making it customizable for every palate.
Final Thoughts
If you’re looking for a recipe that brings excitement and comfort in equal measures, the Bang Bang Shrimp Tacos Recipe should definitely be in your culinary rotation. It’s approachable enough for any day of the week but special enough to impress guests. Once you dive into these crispy, creamy, spicy tacos with their fresh crunch and vibrant toppings, you’ll understand why they’re so beloved. Give this recipe a try and watch it become a new favorite in your home!
Print
Bang Bang Shrimp Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Description
Crispy, spicy Bang Bang Shrimp Tacos made with extra-large shrimp coated in a crunchy batter, fried to golden perfection, and tossed in a creamy, flavorful bang bang sauce. Served in warm flour tortillas with fresh cabbage and vibrant toppings for a perfect balance of heat, crunch, and freshness.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp & 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
Tacos & Garnish
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves)
- 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 the mayonnaise, chili garlic sauce, and optional Sriracha until fully blended. Store this sauce in the refrigerator for up to two days until ready to use.
- Marinate the shrimp: Place the peeled and deveined shrimp in a separate bowl and pour the buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and add flavor.
- Prepare your breading station: In a medium bowl, combine the all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on top of a sheet pan to place the breaded shrimp before frying, which helps keep them crispy. Also prepare a draining station by lining another sheet pan with paper towels or by placing a cooling rack over it. Preheat your oven to 200°F to keep the cooked 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 out while you heat the oil.
- Heat the oil: Pour the vegetable oil into a wide, deep pot such as a Dutch oven. Place a thermometer in the oil and heat over medium-high heat until it reaches 350°F, usually 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. Continue frying for 4 to 4 1/2 minutes until the shrimp turn golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove the fried shrimp with the slotted spoon and place them on the draining rack to remove excess oil. Transfer the shrimp to the oven set at 200°F to keep warm. Repeat frying in batches, allowing the 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 the remaining sauce for drizzling over the assembled tacos.
- Assemble the tacos: Fill each warmed tortilla with a handful of shredded cabbage, then top with the sauced shrimp. Add more bang bang sauce if desired, and garnish with sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- For a lighter option, substitute flour tortillas with Bibb lettuce leaves.
- The bang bang sauce can be made up to two days in advance and stored refrigerated.
- Ensure oil temperature remains steady at 350°F for crispy shrimp.
- Drain shrimp well before breading to ensure the coating sticks properly.
- Using a thermometer is important for oil safety and ideal frying temperature.
- Customize the heat level by adjusting the amount of chili garlic sauce and Sriracha.
