Description
If you’re craving bold flavors and a fun twist on traditional tacos, Bang Bang Shrimp Tacos will absolutely hit the spot. These tacos bring together crispy shrimp coated in a creamy, spicy Bang Bang sauce, nestled in warm tortillas, and topped with crunchy slaw for the ultimate flavor explosion. Originally made popular by restaurants like Bonefish Grill, this dish has now become a beloved homemade favorite.
The real star of this recipe is the Bang Bang sauce—a creamy, sweet, and spicy blend of mayonnaise, sriracha, and sweet chili sauce that gives the shrimp its irresistible kick. Combine that with a crispy coating, fresh slaw, and soft tortillas, and you’ve got a dinner that’ll wow your family and friends.
Let’s walk through everything you need to make this flavorful feast from scratch!
Ingredients
For the Shrimp:
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1 lb medium shrimp (peeled, deveined, tails off)
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1 cup buttermilk
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3/4 cup cornstarch
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon paprika
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Vegetable oil, for frying (about 2 cups)
For the Bang Bang Sauce:
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1/2 cup mayonnaise
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1/4 cup sweet chili sauce
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2 tablespoons sriracha (adjust to taste)
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1 tablespoon honey (optional, for added sweetness)
For the Slaw:
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2 cups shredded cabbage (mix of purple and green)
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1/4 cup shredded carrots
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2 tablespoons rice vinegar or apple cider vinegar
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1 tablespoon honey
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1 tablespoon mayonnaise
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Salt and pepper to taste
For Assembly:
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8 small flour or corn tortillas
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Fresh cilantro, chopped (for garnish)
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Lime wedges, for serving
Instructions
Place the cleaned shrimp in a bowl with the buttermilk and set aside to soak for 15 minutes. This step tenderizes the shrimp and helps the coating stick better.
In a small mixing bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey. Taste and adjust the heat level by adding more or less sriracha. Cover and refrigerate until needed. This sauce also works great as a dip or sandwich spread!
In a medium bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk the vinegar, honey, and mayonnaise. Pour the dressing over the slaw, season with salt and pepper, and toss well. Chill in the fridge while you prepare the shrimp.
In a shallow dish, whisk together the cornstarch, flour, salt, pepper, and paprika. Remove the shrimp from the buttermilk, shake off the excess liquid, and dredge each shrimp in the flour mixture until fully coated.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the shrimp in batches. Fry for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan—this helps the shrimp stay crunchy. Drain on a paper towel-lined plate.
Transfer the fried shrimp to a clean bowl and pour the Bang Bang sauce over them. Gently toss to coat each piece. Don’t let them sit too long in the sauce before serving, or they may lose their crispiness.
Warm the tortillas in a dry skillet or microwave. Lay down a layer of slaw on each tortilla, followed by a generous helping of the coated shrimp. Top with fresh cilantro and a squeeze of lime juice for extra zing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 2 tacos (1/4 of recipe)
- Calories: ~450 kcal
- Sugar: 6g
- Sodium: 690 mg
- Fat: 27 g
- Saturated Fat: 5g
- Unsaturated Fat: 19 g
- Trans Fat: 0g
- Carbohydrates: 35 g
- Fiber: 3g
- Protein: 20 g
- Cholesterol: 150 mg