Bang Bang Shrimp Tacos Recipe Easy Homemade Creamy Spicy Sauce

Name: Bang Bang Shrimp Tacos Recipe Easy Homemade Creamy Spicy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb (450g) medium shrimp, peeled and deveined with tails on; ½ cup (60g) all-purpose flour (or rice flour for gluten-free); ¼ cup (30g) cornstarch; 2 large eggs; Vegetable or canola oil, enough for about 1 inch in a skillet for shallow frying; 8 small corn or flour tortillas; For the creamy spicy sauce:; ½ cup (120ml) mayonnaise; 2 tablespoons sriracha (adjust to taste); 1 tablespoon honey; 1 tablespoon fresh lime juice; ½ teaspoon garlic powder; Optional toppings: shredded cabbage or lettuce, sliced avocado, chopped cilantro, lime wedges, pickled jalapeños

Posted on February 6, 2026

Grace Allen

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I still remember the first time I took a bite of these Bang Bang Shrimp Tacos. It was one of those nights when I was craving something spicy, creamy, and just a little bit messy (because who doesn’t love a taco you have to really dig into?). The crispy shrimp coated in that addictive creamy spicy sauce wrapped in a warm tortilla? Game changer.

I’ve made this Bang Bang Shrimp Tacos recipe so many times now that I can almost whip it up in my sleep—okay, maybe not sleep, but definitely after a long day when I want dinner fast and fuss-free. The homemade creamy spicy sauce is where all the magic happens, and trust me, once you taste this, you won’t want the store-bought stuff ever again.

Why You’ll Love This Bang Bang Shrimp Tacos Recipe

Okay, real talk—these Bang Bang Shrimp Tacos might just become your new obsession. Here’s why I keep making them over and over:

Lightning-fast prep and cook time: From start to finish, you’re looking at about 30 minutes. I’ve literally made this after work, with a toddler climbing my leg, and it still turned out perfect.
Crunch meets creaminess: The shrimp get that perfect crispy coating, but the creamy spicy sauce is the real star. It’s got just the right kick without making you reach for water endlessly.
Family-friendly with a twist: I’ve served this to my spice-averse husband and my heat-loving friends, and it’s always a hit. You can easily tone down or crank up the sauce.
Fresh ingredients you probably have on hand: The ingredient list isn’t intimidating, and the sauce uses pantry staples with a little mayo magic.

This is the kind of recipe that makes you want to invite friends over just so you have a reason to make it again. Honestly, it’s become my go-to for casual dinners that feel special without the stress.

What Ingredients You’ll Need for Bang Bang Shrimp Tacos

Here’s what I love about this ingredient list: you don’t need anything fancy, and most of it’s probably chilling in your fridge or pantry right now. Plus, I’ve broken down what each part does because knowing the why helps you nail the recipe every time.

Shrimp (1 lb / 450g, peeled and deveined) — I use medium-sized shrimp, peeled and deveined but tails on for that extra crunch. You can use frozen, just thaw and pat dry.
All-purpose flour (½ cup / 60g) — For that crispy coating. I tested this with rice flour for a gluten-free twist, and it’s surprisingly good, but the texture changes a bit.
Cornstarch (¼ cup / 30g) — This is the secret to ultra-crispy shrimp. Don’t skip it.
Eggs (2 large) — Acts as the glue for the coating. Room temperature eggs mix better, FYI.
Cooking oil — I usually use vegetable or canola oil because it handles the heat well. Enough for shallow frying—about 1 inch in a skillet.
Small corn or flour tortillas (8) — I prefer small corn tortillas for authenticity, but flour works if that’s what you have.
For the creamy spicy sauce:

Mayonnaise (½ cup / 120ml) — I’m picky about mayo and swear by Hellmann’s for the best flavor.
Sriracha (2 tablespoons) — Adjust based on your spice tolerance. This gives the sauce its signature kick.
Honey (1 tablespoon) — Balances the heat with a touch of sweetness.
Fresh lime juice (1 tablespoon) — Adds brightness and cuts through the richness.
Garlic powder (½ teaspoon) — For depth without overpowering.

Optional toppings: Shredded cabbage or lettuce, sliced avocado, chopped cilantro, lime wedges, and pickled jalapeños.

Quick tip: I always keep limes handy for all my tacos. A squeeze of fresh lime juice right before eating is a total flavor booster.

Equipment Needed

You don’t need a fancy kitchen setup for this. I’ve made these Bang Bang Shrimp Tacos on a tiny stovetop and a beat-up skillet. Here’s what I use:

Large skillet or frying pan — For frying the shrimp. A heavy-bottomed pan works best to keep the oil temperature steady.
Mixing bowls — One for the wet ingredients and one for the dry shrimp coating.
Whisk or fork — To beat the eggs and mix the sauce.
Measuring cups and spoons — Because I’m not great at eyeballing, especially with spices.
Slotted spoon or tongs — To turn and remove shrimp from the hot oil safely.
Paper towels — For draining excess oil from the shrimp. Trust me, this step matters.
Small spatula or spoon — To spread the creamy spicy sauce on the tortillas.

Pro tip: If you don’t have a thermometer, just test the oil with a small piece of bread or batter; it should sizzle immediately but not smoke.

How to Make Bang Bang Shrimp Tacos: Step-by-Step

Preheat and prep (5 minutes)
Heat about 1 inch of oil in your skillet over medium-high heat. While that’s warming up, beat the eggs in a bowl. In another bowl, mix together the flour and cornstarch.
Coat the shrimp (5 minutes)
Dip each shrimp into the egg mixture, then dredge in the flour-cornstarch mix, making sure it’s fully coated. Set them aside on a plate.
Fry the shrimp (7-8 minutes)
Carefully place shrimp in the hot oil in batches (don’t overcrowd). Fry until golden and crispy, about 2 minutes per side. Use tongs to flip. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
Make the creamy spicy sauce (3 minutes)
In a small bowl, whisk together mayo, sriracha, honey, lime juice, and garlic powder until smooth. Taste and adjust the sriracha or honey to your liking.
Warm the tortillas (2 minutes)
Heat tortillas in a dry skillet or microwave until pliable and warm—this helps prevent cracking when you fold them.
Assemble the tacos (5 minutes)
Spread a spoonful of creamy spicy sauce on each tortilla. Layer with shredded cabbage or lettuce, then add 3-4 shrimp per taco. Top with sliced avocado, chopped cilantro, and a squeeze of lime. If you’re feeling adventurous, add pickled jalapeños for extra zing.
Serve immediately
These are best enjoyed fresh while the shrimp are still crispy and the sauce is cool and creamy.

Quick note: If your shrimp batter feels a bit thick, that’s totally normal. It’s supposed to cling well. Also, the sauce can be made ahead and stored in the fridge for up to a week (I won’t judge if you double it).

My Best Tips & Techniques for Perfect Bang Bang Shrimp Tacos

Okay, here’s where I spill all the stuff I’ve learned after way too many tries (and a few embarrassing mishaps).

Don’t skip the cornstarch: It gives the shrimp that unbeatable crispiness. Flour alone just won’t cut it.
Oil temperature is key: If it’s too hot, shrimp burn on the outside and stay raw inside. Too cool, and they get greasy and limp. I usually keep my burner at medium-high and test with a small piece first.
Blend the sauce well: Whisk until it’s silky smooth. It helps the honey and sriracha marry perfectly with the mayo.
Prep everything before frying: Coat all your shrimp before you heat the oil. This way, you’re not scrambling, and the oil stays at a steady temperature.
Drain shrimp well: Letting shrimp rest on paper towels after frying keeps the tacos from getting soggy. I usually double-layer the towels.
Warm tortillas properly: Cold, stiff tortillas crack and aren’t fun to eat. I like to throw them in a dry pan for 10-15 seconds per side.
Customize your heat: Don’t like it spicy? Cut the sriracha in half or swap for a milder hot sauce. Want more kick? Add a pinch of cayenne to the sauce.

And here’s a personal confession: I once tried baking the shrimp to make it “healthier.” It was… dry. Stick to frying for that perfect bang bang crunch.

Ways to Mix It Up: Bang Bang Shrimp Tacos Variations

Once you’ve nailed the classic version, here’s where the fun begins. I’ve tested all of these, and they each bring something new to the table.

Grilled Shrimp Version: Skip the frying and grill shrimp marinated in lime juice and chili powder. Toss with the creamy spicy sauce just before serving for a lighter twist.
Fish Tacos: Use firm white fish like cod or mahi-mahi, coated and fried the same way. The sauce pairs just as well.
Vegan Bang Bang: Swap shrimp for crispy battered cauliflower florets and use vegan mayo in the sauce. I promise, it’s just as satisfying.
Crunchy Slaw Upgrade: Mix shredded cabbage with julienned carrots, lime juice, and a pinch of salt for a fresh, tangy topping.
Avocado Sauce Swap: Blend ripe avocado with lime juice, cilantro, and a touch of jalapeño for a creamy green sauce instead of mayo.
Spicy Mango Salsa: Add diced mango, red onion, and jalapeño on top for a sweet and spicy combo that’s amazing.

Don’t be afraid to play around! This recipe is forgiving and made for all sorts of tasty tweaks.

Serving Ideas & Storage for Bang Bang Shrimp Tacos

These tacos are happiest fresh, but I get it—sometimes you want to stash leftovers or prep ahead.

Serving suggestions:

Serve with a side of cilantro-lime rice or black beans for a full meal.
Pair with a cold beer or a crisp white wine (I’m partial to Sauvignon Blanc).
For a party, set up a taco bar with all the toppings and sauces so everyone can customize.

Storage tips:

Leftover shrimp: Store in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to keep them crispy-ish.
Sauce: Keep the creamy spicy sauce separate and refrigerated for up to a week.
Tortillas: Store in a zip-top bag at room temp for a day or two. Reheat before serving.
If you want to prep shrimp ahead, coat and fry them, then freeze on a baking sheet before transferring to a freezer bag. Reheat in the oven directly from frozen.

Pro tip: If your shrimp lose their crispiness, toss them briefly under the broiler on low for a minute or two—but watch closely!

Nutritional Info & Health Benefits

I’m no nutritionist, but here’s what I like about this Bang Bang Shrimp Tacos recipe:

Nutrient	Per Taco (approx.)
Calories	220
Protein	15g
Carbohydrates	18g
Fat	10g
Fiber	2g

The shrimp pack a solid protein punch, which keeps you full and satisfied. The creamy spicy sauce has some fat from the mayo, but it’s balanced with fresh lime juice and a decent dose of spice to rev up your metabolism. Using corn tortillas adds a bit of fiber and keeps it gluten-friendly if you pick corn over flour.

Honestly, this feels like a treat that’s not just empty calories, especially when loaded with fresh toppings like avocado and cabbage.

Final Thoughts on Bang Bang Shrimp Tacos

So that’s my Bang Bang Shrimp Tacos recipe with the easy homemade creamy spicy sauce that I can’t get enough of. I know I’ve talked a lot about how great it is, but seriously—once you try it, you’ll get it. It’s the perfect combo of crunchy, creamy, spicy, and fresh all wrapped into one handheld delight.

This has become my go-to when I want something fast that still feels special, and I hope it becomes yours too. Play around with the toppings and spice level to make it truly yours.

If you make this, please drop a comment below and tell me how it turned out! Or better yet, snap a pic and tag me on Instagram @mykitchenadventures—I love seeing your takes on this recipe.

Happy cooking, and may your kitchen smell like crispy shrimp and lime forever!

FAQs About Bang Bang Shrimp Tacos

Q: Can I bake the shrimp instead of frying?

A: You can, but I won’t lie—it’s not quite the same. Baking is healthier and easier, but you lose some of that crispy, crunchy texture that makes the shrimp irresistible. If you try it, bake at 425°F (220°C) for about 10-12 minutes and consider broiling for a minute at the end to crisp them up.

Q: What can I substitute for mayonnaise in the sauce?

A: Greek yogurt is a good swap if you want something lighter. Use the same amount, but the sauce will be tangier and less rich. If you want it vegan, try vegan mayo or blended silken tofu with a bit of oil.

Q: How spicy is the creamy spicy sauce?

A: It has a nice kick but won’t knock your socks off unless you pile on extra sriracha. I usually start with 2 tablespoons of sriracha and adjust from there. If you’re spice-shy, cut it in half or swap for a milder hot sauce.

Q: Can I make the sauce ahead of time?

A: Absolutely! The sauce actually tastes better after sitting in the fridge for a few hours because the flavors meld. Just give it a quick stir before using.

Q: Are these tacos gluten-free?

A: As written, no—because of the flour in the shrimp coating and possibly the tortillas if you use flour ones. For gluten-free, try using rice flour or a gluten-free flour blend for dredging, and choose certified gluten-free corn tortillas.

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