The first time I made Bang Bang Shrimp Tacos, it was a total accident. I’d been craving something spicy, something crunchy, and—honestly—something that felt like a party in my mouth after a long, boring Tuesday at work. I had a half-bag of shrimp in the freezer, a sad head of cabbage in the fridge, and a bottle of sriracha daring me to go big or go home. Well, I went big, and I’m still obsessed.
Here’s the thing: there’s just something about the combo of crispy shrimp, creamy-spicy Bang Bang sauce, and a cool, crunchy slaw that makes you feel like you’re sitting at a beachy taco shack, even if you’re just at your kitchen counter. My husband, who claims he “doesn’t really like shrimp,” ate four tacos the first time I made these. My kids fought over the last one. I’ve made these Bang Bang Shrimp Tacos at least twice a month ever since—and every time, someone asks for the recipe.
So if you’re looking for a meal that’s quick, bold, and guaranteed to wake up your taste buds (without requiring a million weird ingredients), you’re in for a treat. Let’s talk shrimp tacos—Bang Bang style.
Why You’ll Love This Bang Bang Shrimp Tacos Recipe
Okay, I’m not exaggerating when I say these tacos are a game-changer for weeknight dinners. Here’s why I keep coming back to this Bang Bang Shrimp Tacos recipe:
- Super fast to make: You’re looking at 30 minutes, tops. I’ve whipped these up with a toddler clinging to my leg and still managed to get dinner on the table.
- Crispy, juicy shrimp every time: The cornstarch coating makes the shrimp perfectly crunchy without deep-frying. (I learned the hard way that flour alone doesn’t cut it!)
- Addictively spicy-sweet Bang Bang sauce: Mayo, sriracha, and a touch of honey—trust me, you’ll want to drizzle this on everything.
- Fresh slaw with a zesty kick: Cabbage, carrots, and cilantro tossed in lime juice for the ultimate taco crunch. I double the slaw because it’s that good.
- Totally customizable: Make it as spicy (or mild) as you like. Swap out corn tortillas for flour. Use lettuce wraps if you’re feeling virtuous.
- Impresses everyone: I’ve made these Bang Bang Shrimp Tacos for picky eaters, skeptical seafood fans, and even taco snobs. No one’s ever been disappointed.
This recipe is my go-to when I want something that feels special but doesn’t require culinary gymnastics. There’s no waiting for dough to rise, no weird shrimp smell lingering for days, and definitely no leftovers—because everyone wants seconds. If you need a dinner that’s equal parts fun and flavorful, you’re about to find your new favorite.
What Ingredients You’ll Need for Bang Bang Shrimp Tacos
Here’s what I love about this ingredient list: you probably have most of it already. I’m picky about shrimp, and I’ll tell you why, but everything else is supermarket standard.
- Medium shrimp (1 pound / ~450g): Peeled, deveined, and tail-off. I always use frozen wild-caught, and thaw them under cold water. Pat them super dry before cooking—otherwise, you’ll get soggy shrimp (not fun).
- Cornstarch (½ cup / 60g): This is the secret to that crispy, light coating. Don’t swap with flour—trust me, I’ve tried it. Not the same.
- Salt & pepper (½ tsp each): For simple seasoning. I use kosher salt and fresh cracked pepper.
- Oil for frying (about ⅓ cup / 80ml): Any neutral oil works. I’m partial to avocado oil, but vegetable or canola is fine.
- Corn tortillas (8 small): I warm them in a dry skillet, but you can use flour if you prefer. Sometimes I double up for sturdier tacos.
For the Bang Bang Sauce:
- Mayonnaise (⅓ cup / 80g): I use full-fat Hellmann’s. Light mayo works, but the sauce isn’t as rich.
- Sriracha (2-3 tbsp / 30-45ml): Adjust to your heat preference. I go all-in, but my kids prefer 1½ tbsp.
- Honey (1 tbsp / 20g): Adds sweetness to balance the heat. You can use agave or maple syrup if you’re out of honey.
- Rice vinegar (1 tsp / 5ml): Optional, but it adds a little tang.
For the Fresh Slaw:
- Green cabbage (2 cups, shredded / ~150g): You can grab a bag of pre-shredded if you’re feeling lazy (no judgment).
- Carrot (1 large, julienned or grated): Adds crunch and color.
- Cilantro (¼ cup, chopped / ~10g): Skip if you hate cilantro—parsley works too.
- Red onion (¼ cup, thinly sliced / ~30g): Totally optional, but I love the extra zing.
- Lime juice (2 tbsp / 30ml): Fresh is best. Bottled will do in a pinch.
- Salt (¼ tsp): Brings the flavors together.
Extras & Optional Toppings:
- Avocado slices: Creamy and cooling. Highly recommend.
- Extra sriracha: For the spice fiends.
- Sesame seeds: Fancy, but fun.
- Green onions: Thinly sliced for a pop of color.
Quick note: If you’re out of sriracha, I’ve used sambal oelek and even chipotle mayo in a pinch. Not the same, but still tasty. And yes, you can make these Bang Bang Shrimp Tacos with pre-cooked shrimp—just toss them in the sauce and warm gently. I won’t judge.
Equipment Needed for Bang Bang Shrimp Tacos
You don’t need a fancy kitchen to make these Bang Bang Shrimp Tacos—I’ve done it with the most basic setup.
- Large skillet or sauté pan: Nonstick is easiest for frying shrimp. Cast iron works, but you’ll need a bit more oil.
- Mixing bowls: One for tossing shrimp, one for slaw, one for sauce. I use cheap plastic ones from the dollar store.
- Tongs or a slotted spoon: For flipping shrimp and pulling them out of the pan without losing the crispy bits.
- Measuring cups and spoons: Baking is chemistry; tacos are art—but I still measure for the sauce.
- Whisk: For mixing up the Bang Bang sauce.
- Paper towels: To drain the fried shrimp and keep them crispy.
The only “fancy” thing I use is my avocado slicer. Totally unnecessary, but it makes me feel like a pro. And if you don’t have a skillet big enough, cook the shrimp in batches—crowding the pan = soggy shrimp. Learned that the hard way.
How to Make Bang Bang Shrimp Tacos: Step-by-Step
Alright, let’s get these tacos on the table. I’m walking you through exactly how I do it, with every little tip I’ve picked up along the way.
- Prep the Shrimp (5 minutes)
Pat the shrimp dry with paper towels—don’t skip this, or things get soggy. Toss in a bowl with cornstarch, salt, and pepper until evenly coated. They’ll look powdery, and that’s good. - Mix the Bang Bang Sauce (3 minutes)
In a small bowl, whisk together mayo, sriracha, honey, and rice vinegar until smooth. Taste and adjust heat or sweetness. If you’re a spice wimp, start with 1 tbsp sriracha and add more as needed. - Make the Slaw (5 minutes)
In a medium bowl, combine shredded cabbage, carrot, cilantro, red onion, lime juice, and salt. Toss until everything’s coated and slightly softened. I like to let it sit while I cook the shrimp so the flavors meld. - Cook the Shrimp (8 minutes)
Heat oil in a large skillet over medium-high. When shimmering, add shrimp in a single layer (do this in batches if needed). Cook 2-3 minutes per side until golden and crispy. Flip gently with tongs. They’ll curl and turn opaque when done. Drain on paper towels. - Toss Shrimp in Sauce (2 minutes)
Transfer hot shrimp to a bowl and immediately toss with half the Bang Bang sauce. They should be glossy, sticky, and spicy. Save the rest for drizzling. - Warm the Tortillas (3 minutes)
Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side. Keep them soft in a clean towel (I learned this from my aunt, who makes tacos every Sunday). - Assemble Tacos (4 minutes)
Layer slaw in the bottom of each tortilla. Top with 4-5 shrimp, extra sauce, avocado slices, and any other toppings you like. Sprinkle with sesame seeds or green onions if you’re feeling fancy.
Time check: You’re about 25 minutes in. If you’re like me, you’ll be snacking on shrimp as you go—totally normal. The tacos should be piled high, saucy, and the slaw will keep everything fresh and crunchy. You’ll smell the spicy sauce and toasted tortillas—hard to wait to dig in!
My Best Tips & Techniques for Bang Bang Shrimp Tacos
Okay, here’s where I share everything I’ve learned from making these way too many times (and messing up more than once).
- Dry your shrimp really well. I can’t stress this enough. Wet shrimp = sad, soggy coating. I lay them out on paper towels and pat like I’m prepping for surgery.
- Use cornstarch, not flour. I tried flour once. The coating fell off and was weirdly gummy. Cornstarch gives you crispiness without frying forever.
- Don’t overcrowd the pan. I’ve been impatient and tried to cook all the shrimp at once. They steam instead of fry and lose crunch. Small batches are key.
- Toss shrimp in sauce while hot. This makes the sauce stick perfectly and keeps everything juicy.
- Double the slaw. I always wish I had more—especially if friends come over. It’s the crunch that makes the tacos.
- Taste as you go. The Bang Bang sauce can be customized so easily. Sometimes I add more honey, sometimes extra sriracha. Don’t be shy!
- Warm those tortillas. Cold tortillas break, and nobody likes a taco that falls apart. I keep mine wrapped in a towel until serving.
- Prep ahead! Make the slaw and sauce ahead of time. Shrimp cooks super fast, so you can have dinner ready in a flash.
- Clean as you go. Frying shrimp is messy. Washing bowls while the shrimp cook means you don’t face a pile later.
“First time I made these, I used frozen shrimp without thawing all the way—ended up with a watery mess. Pat your shrimp dry, friends!”
The best part? Even if something goes sideways—shrimp a little burnt, sauce too spicy—these Bang Bang Shrimp Tacos are still delicious. Don’t sweat perfection.
Ways to Mix Up Your Bang Bang Shrimp Tacos
Once you’ve made the basic version, here’s where you can get creative. I’ve tried all of these, and they all work (sometimes better than the original!).
- Bang Bang Fish Tacos: Swap shrimp for white fish like cod or tilapia—cut into chunks, coat, and fry the same way. My husband actually prefers this version.
- Chicken Bang Bang Tacos: Use small pieces of boneless chicken thigh or breast. Coat and fry just like shrimp. Great for shrimp-averse people.
- Bang Bang Cauliflower Tacos: Coat cauliflower florets in cornstarch and fry or roast until crispy. Perfect for vegetarians or as a Meatless Monday option.
- Extra Spicy: Add chopped jalapeños to the slaw and use 4 tbsp sriracha in the sauce. I do this when my spice-loving brother comes over.
- Asian-Inspired Slaw: Add a splash of sesame oil and a sprinkle of toasted sesame seeds to the slaw. Sometimes I throw in shredded daikon or napa cabbage.
- Gluten-Free: Use 100% corn tortillas and double-check your sriracha for hidden wheat ingredients.
- Lettuce Wraps: For a lighter version, skip the tortillas and use butter lettuce leaves. Surprisingly satisfying!
- Low-Carb: Try coconut flour instead of cornstarch for coating and skip the honey in the sauce. Not quite the same crunch, but still tasty.
- Bang Bang Burritos: Roll everything up in a big flour tortilla for a messy, delicious handheld dinner.
Flavor add-ins I’ve tested: sliced radishes, pickled jalapeños, diced mango, and even a drizzle of chipotle crema. Don’t be afraid to experiment—some of the best Bang Bang Shrimp Tacos I’ve made were total kitchen accidents.
Serving Ideas & Storage for Bang Bang Shrimp Tacos
How to Serve:
- Fresh from the skillet: I pile the shrimp and slaw onto warm tortillas, drizzle extra sauce, and eat immediately. Best texture, hands down.
- Party platter: Lay out tortillas, shrimp, slaw, and toppings buffet-style so everyone builds their own taco. Great for game night or casual get-togethers.
- Brunch twist: Serve mini tacos with scrambled eggs and avocado. I know it sounds weird, but trust me—it works.
Pairing Ideas:
- Cold Mexican beer or a fruity margarita (if you’re of age)
- Fresh fruit salad with pineapple and mango
- Black bean salsa on the side
- Simple cucumber-lime agua fresca
Storage Instructions:
- Leftover shrimp: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave—don’t expect the same crunch, but the flavor’s still fantastic.
- Slaw: Will keep for 2-3 days in the fridge. If it gets soggy, add a little extra lime juice to perk it up.
- Bang Bang sauce: Lasts a week in the fridge. I use it on sandwiches, grain bowls, and as a dip for roasted veggies.
- Tortillas: Store in a zip-top bag. Reheat in a dry skillet or microwave wrapped in a damp towel.
Freezer tip: You can freeze cooked shrimp in a single layer, but honestly, fresh is best. If you must, reheat straight from the freezer in a hot skillet.
If the shrimp get a little stale, make Bang Bang Shrimp nachos—layer on chips, sprinkle with cheese, and bake until bubbly. Waste not!
Nutritional Info & Health Benefits of Bang Bang Shrimp Tacos
I’m not a nutritionist, but here’s why I feel good about eating these Bang Bang Shrimp Tacos.
| Per Taco | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| Avg | ~210 | 11g | 19g | 9g | 2g |
- Lean protein from shrimp: Keeps you full and energized (unlike those empty-calorie nachos I sometimes crave).
- Fresh veggies in the slaw: Adds fiber, vitamins, and crunch. Real talk: I eat double the slaw because I want all the goodness.
- Healthy fats: Avocado, mayo, and a little oil—balance, not deprivation.
- Lower sugar than most takeout tacos: The honey in the sauce is just enough.
- Gluten-free option: Easy to adapt for sensitive stomachs.
Honestly, Bang Bang Shrimp Tacos are a much better choice than greasy fast food or heavy, cheese-loaded tacos. And with all the fresh flavors, you don’t feel like you’re missing out!
Final Thoughts: Why Bang Bang Shrimp Tacos Are Always Worth It
So that’s my Bang Bang Shrimp Tacos recipe! I know I’ve gone on about it, but when you find a recipe this good, you want to shout it from the rooftops (or at least share it with all your fellow taco lovers).
This has become my go-to for busy weeknights, last-minute guests, and days when I just want something fun and satisfying. My family requests it constantly, and even the “I don’t like shrimp” crowd converts after one bite.
Make it your own! Try different proteins, amp up the slaw, go wild with toppings. That’s how the best recipes happen—when you tweak them to fit your cravings and what’s in your fridge.
If you make this Bang Bang Shrimp Tacos recipe, I’d love to hear how it turns out! Drop a comment below and let me know if you made any fun variations. Snap a picture and tag me on Instagram @yourhandle—I seriously get excited seeing your creations. Got questions? Ask away in the comments; I check them every day and love helping troubleshoot.
Happy taco night! Hope your kitchen smells as amazing as mine does right now.
Bang Bang Shrimp Tacos Recipe FAQs
Q: Can I use frozen shrimp for Bang Bang Shrimp Tacos?
A: Absolutely! I use frozen shrimp all the time—just make sure you thaw them completely and pat them really dry. Wet shrimp won’t crisp up, and you’ll miss out on that perfect texture.
Q: Can I make Bang Bang Shrimp Tacos ahead for meal prep?
A: You can prep the slaw and sauce a day ahead, and cook the shrimp right before serving. If you do cook everything ahead, reheat the shrimp gently in a hot skillet—just know they won’t be as crispy as fresh.
Q: What can I substitute for sriracha in the Bang Bang sauce?
A: Any chili sauce works—sambal oelek, chili garlic sauce, or even chipotle mayo for a smoky twist. I’ve even used Frank’s Red Hot in a pinch, but sriracha is my favorite for that sweet-spicy kick.
Q: How do I know when the shrimp are done?
A: They’ll turn pink, curl up, and get slightly golden. Usually 2-3 minutes per side. Overcooked shrimp get rubbery fast, so keep an eye out. If you poke one and it’s firm, it’s ready!
Q: Can I make these Bang Bang Shrimp Tacos gluten-free?
A: Yep! Use 100% corn tortillas and check that your sriracha is gluten-free. Cornstarch is naturally GF, so you’re set.
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Bang Bang Shrimp Tacos
- Total Time: 25 minutes
- Yield: 4 servings (2 tacos per person) 1x
Description
These Bang Bang Shrimp Tacos feature crispy shrimp tossed in a creamy, spicy sauce and served with a fresh, zesty slaw in warm corn tortillas. Quick to make and packed with bold flavors, they’re perfect for weeknight dinners or casual gatherings.
Ingredients
- 1 pound medium shrimp, peeled, deveined, tail-off (thawed if frozen)
- 1/2 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup neutral oil for frying (avocado, vegetable, or canola)
- 8 small corn tortillas
- 1/3 cup mayonnaise
- 2–3 tablespoons sriracha (adjust to taste)
- 1 tablespoon honey
- 1 teaspoon rice vinegar (optional)
- 2 cups green cabbage, shredded
- 1 large carrot, julienned or grated
- 1/4 cup cilantro, chopped
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- Avocado slices (optional)
- Extra sriracha (optional)
- Sesame seeds (optional)
- Green onions, thinly sliced (optional)
Instructions
- Pat shrimp dry with paper towels. Toss shrimp in a bowl with cornstarch, salt, and pepper until evenly coated.
- In a small bowl, whisk together mayonnaise, sriracha, honey, and rice vinegar until smooth. Adjust heat and sweetness to taste.
- In a medium bowl, combine shredded cabbage, carrot, cilantro, red onion, lime juice, and salt. Toss until coated and slightly softened. Let sit while cooking shrimp.
- Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if needed). Cook 2-3 minutes per side until golden and crispy. Drain on paper towels.
- Transfer hot shrimp to a bowl and toss with half the Bang Bang sauce. Reserve the rest for drizzling.
- Warm tortillas in a dry skillet or over a gas flame for 30 seconds per side. Keep warm in a clean towel.
- To assemble, layer slaw in each tortilla, top with 4-5 shrimp, extra sauce, avocado slices, and desired toppings (sesame seeds, green onions, extra sriracha). Serve immediately.
Notes
Pat shrimp very dry for maximum crispiness. Use cornstarch, not flour, for coating. Cook shrimp in batches to avoid overcrowding. Toss shrimp in sauce while hot for best flavor. Double the slaw for extra crunch. Warm tortillas before serving to prevent breakage. Slaw and sauce can be made ahead for meal prep. For gluten-free, use corn tortillas and check sriracha label.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Fusion, Asian-Inspired, American
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 4
- Sodium: 350
- Fat: 9
- Saturated Fat: 1.5
- Carbohydrates: 19
- Fiber: 2
- Protein: 11
Keywords: Bang Bang Shrimp Tacos, shrimp tacos, spicy tacos, easy dinner, weeknight meal, seafood tacos, Asian fusion, crispy shrimp, taco recipe, gluten-free option
