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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy, golden fried shrimp coated in spicy bang bang sauce, then piled into warm tortillas with a crunchy cabbage slaw. The creamy sweet-heat sauce clings to every bite for a saucy, crispy-to-fresh texture contrast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.25 Salt and pepper
  • 0.5 cup Vegetable oil for frying
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • Warm flour tortillas
  • 0.75 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup cucumber slices

Equipment

  • 1 skillet

Method
 

Make bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and slightly thick. Set aside so it stays ready to coat the shrimp.
Coat and fry the shrimp
  1. Mix all-purpose flour with paprika, garlic powder, salt, and pepper in a bowl. Pat shrimp dry, then coat each piece evenly in the flour mixture for a dry, clingy layer.
  2. Heat vegetable oil in a skillet over medium-high heat until hot. Fry shrimp for 2-3 minutes per side, turning once, until golden and crispy.
  3. Toss the cooked shrimp in bang bang sauce until well coated. Let any excess drip back into the bowl so the tacos stay crisp.
Assemble the tacos
  1. Warm flour tortillas briefly so they become pliable. Fill each tortilla with sauced shrimp and shredded cabbage for crunch.
  2. Top with fresh cilantro and cucumber slices. Serve immediately while the shrimp is still golden and the sauce is glossy.

Notes

For best crunch, fry in batches and avoid overcrowding the skillet so the oil stays hot and the coating stays golden. Store leftovers in the fridge up to 2 days; reheat shrimp in a hot skillet or oven so they don’t get soggy. Freezing is not recommended for the fried texture. If you want a lighter option, use light mayonnaise in the bang bang sauce and taste before adding more sriracha.