Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos are a fun and tasty twist on a classic favorite! Crispy shrimp coated in a creamy, slightly spicy bang bang sauce get tucked inside soft tortillas,…

By Willow • January 14, 2026 • Reading time: 6 min

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Bang Bang Shrimp Tacos are a fun and tasty twist on a classic favorite! Crispy shrimp coated in a creamy, slightly spicy bang bang sauce get tucked inside soft tortillas, then topped with fresh crunchy slaw and a squeeze of lime. The combination of textures and flavors makes these tacos a real crowd-pleaser.

I love making these tacos when I want something quick but still a little special. The bang bang sauce is my favorite part—it’s creamy and spicy without being too overpowering. Sometimes I add a little extra heat or swap in avocado for an extra creamy bite. These tacos are always a hit no matter who I’m sharing them with.

My favorite way to serve them is with a simple side of black beans and rice or maybe a fresh corn salad. They’re perfect for casual dinners or when friends drop by unexpectedly. Honestly, the crispy shrimp and zesty sauce make these tacos so addictive that I find myself craving them again and again!

Key Ingredients & Substitutions

Shrimp: Medium shrimp work best here for a nice bite-size fit in your tacos. If you’re short on time, frozen shrimp thawed completely is a great option. Just make sure they’re well drained.

Breading: Using a mix of flour and cornmeal or panko breadcrumbs gives the shrimp a crispy coating. I like panko for extra crunch, but cornmeal adds a slightly different texture. Gluten-free flour or breadcrumbs can work too.

Bang Bang Sauce: Mayonnaise plus sweet chili and sriracha create the creamy, spicy flavor. You can swap mayo for Greek yogurt if you want a lighter sauce. Adjust heat to your taste with more or less sriracha.

Tortillas & Slaw: Soft corn or flour tortillas both work well. For the slaw, I use a mix of green and red cabbage for color and crunch. Feel free to add shredded carrots or a squeeze of lime for extra freshness.

How Can I Get Crispy, Perfectly Fried Shrimp Every Time?

Crispy shrimp are the star of these tacos, so here’s what helps them turn out great:

• Pat your shrimp dry before breading to help the coating stick better.
• Use room-temperature oil heated to around 350°F (175°C) for frying – too hot, and they’ll burn; too cold, and they get greasy.
• Don’t overcrowd the skillet. Fry in batches so each shrimp has space to crisp up nicely.
• Drain cooked shrimp on paper towels quickly to remove extra oil.
• If you don’t have a thermometer, test the oil by dropping a small piece of bread or batter in to see if it sizzles and browns.

Equipment You’ll Need

• Large skillet – perfect for frying shrimp evenly and getting that crispy coating.
• Shallow dishes or bowls – handy for coating shrimp with flour mixture and egg wash.
• Slotted spoon or tongs – easy to turn shrimp and lift them out of hot oil safely.
• Paper towels – essential for draining excess oil after frying.
• Small mixing bowl – for whisking together the bang bang sauce ingredients.
• Microwave or skillet – to warm tortillas before assembling tacos.

Flavor Variations & Add-Ins

• Swap shrimp for crispy tofu or cauliflower for a vegetarian-friendly taco that still has great texture.
• Try adding diced avocado or sliced mango for a creamy, sweet contrast to the spicy sauce.
• Mix in fresh herbs like chopped mint or basil with cilantro for a brighter, fresh flavor.
• Add pickled red onions or jalapeños for extra tang and heat to balance the creamy sauce.

Bang Bang Shrimp Tacos

Ingredients You’ll Need:

Shrimp & Coating:

• 1 lb medium shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal or panko breadcrumbs
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• Vegetable oil, for frying

Tacos & Toppings:

• 6 small corn or flour tortillas
• 2 cups shredded cabbage slaw (mix of green and red cabbage)
• 1 jalapeño, thinly sliced
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Bang Bang Sauce:

• 1/2 cup mayonnaise
• 2-3 tbsp sweet chili sauce
• 1-2 tsp sriracha sauce (adjust to taste)
• 1 tsp honey or sugar
• 1/2 tsp lime juice

How Much Time Will You Need?

Getting this dish ready takes about 20 minutes total. Prep the sauce and coating mixes, fry the shrimp quickly in batches (around 10 minutes), and then assemble your tacos. It’s perfect for a quick weeknight meal or casual lunch!

Step-by-Step Instructions:

1. Make the Bang Bang Sauce:

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Taste and adjust the spice or sweetness as you like. Set this delicious sauce aside.

2. Prepare the Shrimp for Breading:

Pat your shrimp dry with paper towels to help the coating stick better.

3. Mix the Coating and Eggs:

In one shallow bowl, combine flour, cornmeal (or panko), paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs until smooth.

4. Bread the Shrimp:

Dip each shrimp first into the beaten eggs, then dredge it in the flour mixture, pressing gently so the coating sticks well.

5. Fry the Shrimp:

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. When hot, fry the shrimp in batches for about 2-3 minutes per side or until golden and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain.

6. Warm the Tortillas:

Heat your tortillas in a dry skillet or microwave just until soft and flexible, so they’re easy to fold.

7. Assemble the Tacos:

Place a handful of shredded cabbage slaw on each tortilla, then add the fried shrimp on top. Drizzle generously with the bang bang sauce.

8. Garnish and Serve:

Sprinkle sliced jalapeños and fresh cilantro over the tacos. Serve immediately with lime wedges for squeezing on top.

Can I Use Frozen Shrimp for This Recipe?

Yes! Just be sure to thaw the shrimp completely in the fridge overnight or under cold running water. Pat them dry thoroughly before breading to get a crispy coating.

Can I Bake Instead of Frying the Shrimp?

Definitely! For a lighter option, bake the breaded shrimp at 425°F (220°C) on a greased baking sheet for about 10-12 minutes, flipping halfway through until crispy and cooked through.

How Should I Store Leftovers?

Store leftover shrimp, sauce, and tortillas separately in airtight containers in the fridge for up to 2 days. Reheat shrimp in a warm skillet to help maintain crispiness, then assemble fresh tacos.

Can I Make the Bang Bang Sauce Ahead of Time?

Yes, the sauce can be made 1-2 days in advance and stored in the fridge. Just give it a quick stir before drizzling over your tacos.