Description
These Bang Bang Shrimp Tacos feature crispy cornstarch-coated fried shrimp tossed in a creamy, sweet-spicy sauce made with mayo, Thai sweet chili sauce, and Sriracha. Served in warm corn tortillas with crunchy cabbage slaw, fresh cilantro, and diced tomatoes. Perfect for weeknight dinners or casual entertaining.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion