Crispy Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos are crispy, creamy, and packed with sweet-spicy flavor. These easy tacos feature golden fried shrimp coated in a luscious sauce made from mayonnaise, Thai sweet chili sauce, and just the right kick of Sriracha. Tucked into warm tortillas with crunchy cabbage and fresh cilantro, they’re the perfect weeknight dinner .

Why You’ll Love This Recipe

• Restaurant-quality flavor at home – That signature sweet and spicy bang bang sauce tastes just like your favorite takeout spot
• Ready in under an hour – From prep to plate in about 45 minutes, perfect for busy weeknights
• Crispy perfection – The cornstarch coating creates an irresistibly crunchy exterior that stays crispy even after saucing
• Crowd-pleasing and customizable – Adjust the heat level to suit your family, and everyone can build their taco just the way they like it
• Budget-friendly – Uses simple pantry ingredients and affordable shrimp to feed a hungry crowd

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Ingredients You’ll Need

For the Bang Bang Shrimp:

• 1 lb large shrimp, peeled and deveined, tails removed (fresh or frozen works great)
• 1/2 cup buttermilk (this tenderizes and adds tang)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup corn starch for dredging (the secret to that extra-crispy coating)
• Oil for frying, such as peanut or canola oil (enough for about 1-1.5 inches in your pan)

For the Bang Bang Sauce:

• 1/2 cup mayonnaise (use your favorite brand—I like Hellmann’s)
• 3 tablespoons Thai sweet chili sauce (find this in the Asian aisle)
• 3 teaspoons Sriracha hot sauce (start with 2 if you’re heat-sensitive, you can always add more)

For the Tacos and Toppings:

• 8–12 small corn tortillas (flour works too if that’s what you have)
• 3 cups shredded cabbage, green or purple (coleslaw mix from the bag is perfectly fine)
• 1 medium tomato, diced (optional, but adds freshness)
• 1/4 cup fresh cilantro, chopped (if cilantro isn’t your thing, try green onions)

Why These Ingredients Work

The buttermilk marinade tenderizes the shrimp while adding a subtle tang that balances the richness of the sauce. The combination of salt, pepper, onion powder, and garlic powder seasons the shrimp from the inside out, so every bite is flavorful. Corn starch is the real MVP for achieving that restaurant-style crunch. Unlike regular flour, it creates an ultra-crispy coating that stays crunchy even after you toss the shrimp in sauce.

The bang bang sauce itself is where the magic happens. Creamy mayonnaise forms the base, providing richness and helping the sauce cling to every nook and cranny of those crispy shrimp. Thai sweet chili sauce brings sweetness and a hint of garlic, while Sriracha adds just enough heat to make things interesting without overwhelming. Together, they create that addictive sweet-spicy-creamy combination that makes these tacos so irresistible.

Fresh cabbage adds the perfect crunch and a mild, slightly sweet flavor that doesn’t compete with the bold sauce. Cilantro brings brightness and a pop of color, while diced tomato adds juicy freshness. The corn tortillas provide a sturdy base with a hint of natural sweetness that complements the spicy shrimp beautifully.

Essential Tools and Equipment

• Heavy-bottomed skillet or deep pot – for frying the shrimp evenly
• Cooking thermometer – to ensure oil reaches the perfect 375°F
• Two medium mixing bowls – one for marinade, one for sauce
• Small bowl – for mixing the bang bang sauce
• Tongs or slotted spoon – for safely flipping and removing shrimp
• Paper towels and a plate – for draining excess oil
• Whisk – for mixing the sauce smooth

Step-by-Step Instructions

Step 1: Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until completely smooth. Taste it if you want more heat, add another teaspoon of Sriracha.

Step 2: Marinate the Shrimp

In a medium bowl, combine the buttermilk, salt, black pepper, onion powder, and garlic powder. Give it a good whisk. Add your shrimp and stir gently to make sure every piece is coated.

Step 3: Heat Your Oil

Pour about 1 to 1.5 inches of oil into your heavy skillet or pot. Heat it over medium-high heat until it reaches 375°F on your thermometer. This temperature is important, too low and your shrimp will be greasy, too high and they’ll burn before cooking through.

Step 4: Dredge the Shrimp

Place your cornstarch in a shallow dish or plate. Remove each shrimp from the buttermilk marinade, letting the excess drip back into the bowl. Then press each shrimp into the cornstarch, turning to coat completely. Set coated shrimp on a plate until you’re ready to fry.

Step 5: Fry the Shrimp to Golden Perfection

Working in batches so you don’t overcrowd the pan, carefully add the shrimp to the hot oil. Fry for 2 to 3 minutes, flipping once halfway through, until they’re golden brown and crispy.

The shrimp will curl up and turn opaque when they’re done. Remove with a slotted spoon or tongs and drain on paper towels. Don’t skip the paper towels, they absorb excess oil and keep your shrimp crispy.

Step 6: Sauce the Shrimp

While the shrimp are still warm, transfer them to a clean bowl. Drizzle about half of your bang bang sauce over them and toss gently with a spoon or by shaking the bowl.

Step 7: Prepare Your Toppings

If you haven’t already, shred your cabbage (or open that convenient bag of coleslaw mix), dice your tomato, and chop your cilantro. If you like your tortillas warm and slightly toasted, heat them quickly in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

Step 8: Assemble Your Tacos

Now comes the fun part! Place 2 to 3 shrimp in each tortilla, depending on their size. Top with a generous handful of shredded cabbage, some diced tomato if using, and a sprinkle of fresh cilantro.

Drizzle with more bang bang sauce—don’t be shy! Serve immediately while everything is fresh and the shrimp are still crispy.

You Must Know

The oil temperature is absolutely critical for crispy, non-greasy shrimp. If your oil isn’t hot enough, the cornstarch coating will absorb oil and become soggy instead of crispy. Always let your oil come back up to temperature between batches, this usually takes about a minute.

Don’t overcrowd your pan, even if you’re tempted to speed things up. The shrimp need space to fry properly, and too many at once will drop the oil temperature dramatically.

Make sure your shrimp are completely thawed and very dry before marinating. Any excess water will cause the oil to splatter dangerously and will prevent that cornstarch from adhering properly. Pat them dry with paper towels if needed.

Personal Secret: I always make extra bang bang sauce.

Pro Tips & Cooking Hacks

• Use a splatter screen – It’ll save your stovetop and your arms from oil pops while still letting steam escape
• Keep fried shrimp warm in the oven – Place them on a wire rack set over a baking sheet in a 200°F oven while you finish frying batches
• Toast your tortillas properly – A quick char in a dry skillet adds so much more flavor than just warming them in the microwave
• Prep your toppings first – Having everything ready to go before you start frying means you can assemble tacos while the shrimp are still hot and crispy
• Don’t skip the buttermilk soak – It really does make the shrimp more tender, and the slight tanginess balances the rich sauce beautifully
• Buy pre-peeled shrimp – Yes, it costs a bit more, but saving 15 minutes of tedious peeling is worth every penny on a busy weeknight

Flavor Variations & Suggestions

If you can’t find Thai sweet chili sauce, you can make a quick substitute by mixing 3 tablespoons of apricot preserves with a teaspoon of rice vinegar and a pinch of red pepper flakes. It’s not identical but it’s delicious in its own right.

Want to lighten things up? Try baking the shrimp instead of frying. Spray them generously with cooking spray after dredging in cornstarch and bake at 400°F for 10 to 12 minutes, flipping halfway through. They won’t be quite as crispy, but they’re still delicious and much easier to manage.

For an Asian-inspired twist, add a tablespoon of rice vinegar and a teaspoon of sesame oil to your cabbage and let it sit for 10 minutes before serving. It creates a quick pickled slaw that’s absolutely fantastic with the rich sauce. You could also swap the cilantro for sliced green onions and add some pickled jalapeños for extra tang and heat.

If someone in your family is sensitive to spice, make a mild version of the sauce by using only 1 teaspoon of Sriracha or leaving it out entirely. The sweet chili sauce alone still gives you great flavor. For heat lovers, add a pinch of cayenne pepper to the buttermilk marinade or mix some hot sauce right into the shredded cabbage.

Make-Ahead Options

You can marinate the shrimp up to 4 hours ahead—just cover the bowl and keep it refrigerated. The buttermilk will continue tenderizing them, which is a good thing. The bang bang sauce can be made up to 3 days in advance and stored in an airtight container in the fridge. In fact, the flavors meld together and taste even better after sitting overnight.

Prep all your toppings in the morning and store them separately in the fridge. The cabbage stays crisp, and the cilantro keeps well in a damp paper towel inside a zip-top bag. Dice the tomatoes no more than a few hours before serving to prevent them from getting watery.

Unfortunately, fried shrimp don’t hold up well to advance preparation—they lose their crispiness quickly. However, you can have everything else ready so that when you get home, all you need to do is dredge and fry the shrimp, which takes less than 15 minutes. If you absolutely must make them ahead, reheat them in a 400°F oven for about 5 minutes to crisp them back up, but they’re always best fresh from the oil.

What to Serve With Bang Bang Shrimp Tacos

These tacos pair beautifully with Mexican-style rice or simple cilantro lime rice. The mild, fluffy rice is perfect for soaking up any extra sauce that drips from your tacos. Black beans or refried beans on the side add protein and make the meal more filling.

A simple avocado and tomato salad dressed with lime juice and olive oil brings freshness and cuts through the richness of the fried shrimp. Tortilla chips with fresh guacamole or a good store-bought salsa are always a hit for snacking while you cook. For drinks, cold Mexican beer with lime wedges or a pitcher of fresh margaritas complement the spicy-sweet flavors perfectly. If you’re keeping things alcohol-free, try homemade agua fresca or sparkling limeade.

For dessert, keep it light and refreshing with something like lime sorbet, tres leches cake, or simple cinnamon-sugar churros. The bright, sweet flavors are the perfect ending after these flavorful tacos.

Allergy Information

These tacos contain several common allergens. The shrimp is obviously shellfish, which is one of the major allergens. The bang bang sauce contains mayonnaise, which typically includes eggs. The buttermilk marinade contains dairy.

For a dairy-free version, substitute the buttermilk with unsweetened almond milk or oat milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly before using. Make sure to use vegan mayonnaise for the sauce, and check that your Thai sweet chili sauce doesn’t contain fish sauce.

If you need a gluten-free option, you’re in luck—corn tortillas and cornstarch are naturally gluten-free. Just double-check that your Thai sweet chili sauce and Sriracha don’t contain any hidden gluten ingredients. Some brands add wheat-based thickeners.

For an egg-free version, use vegan mayonnaise in the sauce. There are several good brands available now that taste remarkably close to traditional mayo.

Storage & Reheating

Leftover fried shrimp can be stored in an airtight container in the refrigerator for up to 2 days, but I’ll be honest—they won’t be as crispy. The best way to reheat them is in a 400°F oven for about 5 to 7 minutes on a wire rack. This helps them crisp up again, though they’ll never be quite as crunchy as when they were fresh. Avoid the microwave, which will make them rubbery and soggy.

The bang bang sauce keeps beautifully in the fridge for up to a week in an airtight container. The cabbage slaw is best eaten the day it’s made, but it’ll last 1 to 2 days if stored separately. Don’t pre-assemble the tacos for storage—keep all components separate and build them fresh when you’re ready to eat.

If you have leftover cooked shrimp, try chopping them up and turning them into a bang bang shrimp rice bowl the next day. Just reheat the shrimp, toss with more sauce, and serve over rice with the cabbage and fresh vegetables. It’s a completely different meal that’s just as delicious.

Questions I Get Asked A Lot

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure they’re completely thawed and very well drained before marinating. I usually thaw mine overnight in the fridge, but if you’re in a hurry, place them in a colander under cold running water for about 10 minutes.

What if I don’t have a thermometer to check oil temperature?

You can test the oil temperature with a small cube of bread or a tiny bit of the cornstarch coating. Drop it in the oil—if it immediately sizzles and starts turning golden brown within about 60 seconds, your oil is ready. If it just sits there without much action, the oil needs more time to heat.

Can I bake these instead of frying them?

Yes! While they won’t be quite as crispy as the fried version, baked bang bang shrimp are still delicious and much easier. After dredging in cornstarch, place the shrimp on a wire rack set over a baking sheet. Spray them generously on both sides with cooking spray. Bake at 400°F for 10 to 12 minutes, flipping halfway through, until golden and cooked through. Then toss with the sauce as directed.

My shrimp turned out soggy instead of crispy, what happened?

This usually happens when the oil wasn’t hot enough or the pan was overcrowded. Make sure your oil reaches 375°F before adding shrimp, and give each piece plenty of space. Also check that your shrimp were completely dry before marinating—excess water is the enemy of crispy coating. Finally, make sure you’re draining them well on paper towels immediately after frying.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Bang Bang Shrimp Tacos turned out, and if you added any special twists of your own.