Bang Bang Shrimp Tacos Recipe

If you’re looking for a taco recipe that’s bursting with flavor and a little bit of spice, you’ve got to try this Bang Bang Shrimp Tacos Recipe. I absolutely love how these tacos come together with crispy, juicy shrimp tossed in a creamy, tangy, and slightly spicy bang bang sauce — they’re perfect for a weeknight dinner or when you want to impress friends without spending all day in the kitchen. When I first tried these tacos, I was blown away by the balance of textures and flavors that just work so well together.

One of the best things about this Bang Bang Shrimp Tacos Recipe is how versatile it is — you can make it as spicy or mild as you like and customize the toppings to your taste. Plus, the shrimp cook up quickly, so you won’t be waiting around forever to dig in. Whether you’re throwing a casual taco night or just craving something new, this recipe is definitely worth trying and making your own.

Ingredients You’ll Need

These ingredients come together effortlessly and are usually pantry staples or easy to find at your local grocery store — plus, they work perfectly to deliver the bold flavors and textures that make this Bang Bang Shrimp Tacos Recipe so special.

• Mayonnaise: Use a good-quality mayo for a creamy and rich bang bang sauce base.
• Chili garlic sauce: Adds the spicy, garlicky punch that makes the sauce stand out.
• Sriracha sauce: Optional, but I like adding a touch for a deeper heat.
• Extra-large shrimp: Peeled and deveined shrimp cook quickly and stay tender, giving you those juicy bites.
• Buttermilk: A wonderful marinade that tenderizes the shrimp and helps the breading stick.
• All-purpose flour & cornstarch: This combo is my secret to ultra-crispy shrimp coating.
• Kosher salt & freshly ground black pepper: For balanced seasoning.
• Vegetable oil: Perfect for frying and getting that golden crust.
• Flour tortillas or Bibb lettuce leaves: Flexible options for your taco shells.
• Shredded cabbage: Adds crunch and freshness against the richness of the shrimp.
• Radishes, jalapeños, green onions, and cilantro: My favorite toppings that add color and layers of flavor.

Variations

I’ve tried a few riffs on this Bang Bang Shrimp Tacos Recipe, and honestly, it’s fun to switch things up depending on what you’re in the mood for or what you have on hand. Don’t be afraid to add your own twist — it’s one of those recipes that loves a little creativity.

• Grilled shrimp instead of fried: For a lighter version, I sometimes grill the shrimp and then toss them in the bang bang sauce — still delicious but with less oil.
• Use lettuce wraps: If you’re cutting carbs or want a fresh crunch, swapping tortillas for Bibb lettuce leaves works like a charm and keeps it refreshing.
• Spicy upsell: Add extra sliced jalapeños or a drizzle more sriracha in the sauce for the heat lovers in your group.
• Dairy-free bang bang sauce: Swap mayo for a vegan mayo and make sure your flour mix is suitable if you’re accommodating dietary needs.

How to Make Bang Bang Shrimp Tacos Recipe

Step 1: Whip Up That Bang Bang Sauce

Start by whisking together the mayonnaise, chili garlic sauce, and sriracha in a bowl until it’s smooth and well combined. I love making this sauce ahead because it gives the flavors time to meld. You can keep this in the fridge for up to two days, which means less work on taco night!

Step 2: Marinate Your Shrimp

Next, soak your peeled and deveined shrimp in buttermilk for about 20 minutes. This step tenderizes them and helps the breading stick better, which ultimately makes your shrimp crunchier and juicier. I used to skip this step, but trust me—it makes a huge difference.

Step 3: Prepare Your Breading Station

Mix the flour, cornstarch, salt, and pepper in a medium bowl. This combo might sound simple, but it’s the key to that crispy coating. Set up a cooling rack over a sheet pan for your coated shrimp to “dry out” before frying—it’s a nifty trick I discovered that prevents sogginess.

Step 4: Bread the Shrimp

Drain the shrimp from the buttermilk and toss them in the flour mixture in batches. Shake off any excess flour to avoid clumps. Then lay them out on your cooling rack — this step helps the coating stick and get nice and crispy when fried.

Step 5: Heat the Oil and Fry

Heat vegetable oil in a deep pot to about 350°F. I use a thermometer because it’s the most reliable way to get that perfect temperature. Fry the shrimp in small batches, stirring gently after a minute so they don’t stick together. They’ll need about 4 to 4 1/2 minutes or until golden brown. Then, drain them on a paper towel-lined pan or a rack and keep them warm in a low oven while you finish frying the rest.

Step 6: Toss in Sauce and Assemble

Once all your shrimp are fried and warm, toss them with about one cup of the bang bang sauce. Save the rest to drizzle on your tacos. Then, pile your warmed tortillas with shredded cabbage, saucy shrimp, and top it off with radishes, jalapeños, green onions, and cilantro for a burst of freshness.

How to Serve Bang Bang Shrimp Tacos Recipe

Garnishes

I always top these tacos with shredded cabbage for crunch, thinly sliced radishes for peppery freshness, jalapeño slices if we want some extra heat, plus chopped green onions and cilantro for that bright, herby pop. These garnishes make the tacos feel vibrant and balanced, and they’re so easy to prep ahead.

Side Dishes

My go-to sides include a simple Mexican-style street corn salad or a fresh cucumber and avocado salsa. Both add a cooling element that pairs nicely with the spicy, crispy shrimp. And of course, a cold cerveza or margarita never hurts!

Creative Ways to Present

For casual get-togethers, I serve these tacos on a big wooden board layered with parchment, letting everyone build their own. For something special, I’ve even set up a taco bar with all the toppings in small bowls alongside a few different sauces, which always gets people excited to customize their meal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though I find these don’t last long!), store the fried shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Keeping the shrimp dry prevents sogginess, and the sauce stays fresh and ready for a quick reheat.

Freezing

I don’t usually freeze this recipe because the shrimp’s delicate coating can change texture after thawing, but if you want to, freeze the shrimp uncooked in the breading before frying—then just fry them straight from frozen for best results.

Reheating

When reheating, I pop the shrimp in a 350°F oven for about 8-10 minutes to restore crispiness without drying them out. Avoid microwaving, which can make the crust soggy. Add the bang bang sauce fresh after reheating to keep that creamy, spicy flavor bright.

FAQs

Final Thoughts

This Bang Bang Shrimp Tacos Recipe has become a favorite in my kitchen because it combines that irresistible crispy shrimp with a bold, creamy sauce and fresh toppings — everything you want in a taco but with a fun twist. I love sharing it with friends because it’s easy enough for a weeknight, yet special enough to impress. Give it a try, follow the steps (especially the frying tips!), and I bet you’ll have your own new go-to taco meal that everyone asks for again and again.

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