These Bang Bang Shrimp Tacos are crispy, creamy, and packed with bold flavor in every bite.
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They combine golden fried shrimp with a sweet and spicy sauce for the perfect balance.
This easy recipe is perfect for weeknights, gatherings, or whenever you are craving something fun and flavorful.
Table of Contents
🧀 Ingredients
- Shrimp
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Cornstarch
- All-purpose flour
- Eggs
- Vegetable oil
- Mayonnaise
- Sweet chili sauce
- Sriracha
- Soy sauce
- Flour tortillas
- Purple cabbage
- Carrot
- Green onions
- Fresh cilantro
These are tacos de camaron taken up a notch!
👩🏼🍳 Step-by-Step Instructions
- Pat the shrimp dry with paper towels and season with salt, pepper, garlic powder, onion powder, and paprika.
- In a bowl, mix flour, cornstarch, and remaining seasonings. In another bowl, beat the eggs.
- Dip each shrimp into the egg mixture, then coat well in the flour mixture. Shake off excess.
- Heat oil in a skillet over medium heat. Fry shrimp in batches until golden and crispy, then transfer to paper towels.
- In a small bowl, add mayonnaise, sweet chili sauce, sriracha, and soy sauce.
- Whisk everything together until smooth and creamy.
- Taste and adjust spice level if needed, then set aside.
- Toss the warm shrimp in most of the prepared sauce until evenly coated.
- Warm the tortillas in a skillet until soft and slightly golden.
- Assemble the tacos by adding cabbage, carrots, saucy shrimp, green onions, and cilantro. Drizzle with extra sauce and serve immediately.
🫙 Storing Instructions
Store leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp in an air fryer or oven to keep them crispy. Assemble the tacos fresh when ready to serve for the best texture and flavor.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes. Just thaw them completely and pat them dry before seasoning.
Make sure to remove excess moisture and avoid overcrowding while frying.
Yes. Reduce the amount of sriracha or skip it entirely for a milder sauce.
You can try a garlic mayo, chipotle mayo sauce, or even a simple cilantro lime crema.
Flour tortillas are soft and classic, but corn tortillas also work well.
🍤 More Shrimp Recipes You’d Like
- Baja Shrimp Tacos
- Mexican Shrimp Bowl
- Caldo de Camaron (Mexican Shrimp Soup)
- Shrimp Fajitas
- Coctel de Camaron (Mexican Shrimp Cocktail)
These Bang Bang Shrimp Tacos are a fun and flavorful way to upgrade taco night at home. They are crispy, creamy, and full of bold flavors that everyone will love. Once you try them, they will quickly become a favorite in your recipe rotation.
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Bang Bang Shrimp Tacos
Ingredients
Shrimp Ingredients
- 1 lb peeled deveined, tail-off shrimp
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs
- 2 cups vegetable oil for frying
Bang Bang Sauce Ingredients
- ¾ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tablespoon sriracha
- 1 teaspoon low sodium soy sauce
Bang Bang Shrimp Tacos Ingredients
- Prepared fried shrimp recipe above
- Bang bang sauce recipe above
- 8 –10 soft taco flour tortillas
- 1 cup shredded purple cabbage
- ½ cup shredded carrot
- 2 green onions thinly sliced
- ½ tablespoon fresh cilantro chopped
Instructions
- Thoroughly pat the shrimp dry with paper towels. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon paprika.
- In a shallow bowl, whisk together the flour, cornstarch, and remaining salt, pepper, garlic powder, onion powder, and paprika.
- In a separate bowl, lightly beat the eggs until just combined.
- Add 1–2 inches of vegetable oil to a heavy-bottomed skillet and heat over medium heat. The oil is ready when a small drop of batter sizzles right away and floats to the top.
- Dredge each shrimp in the egg, then coat in the flour mixture. Shake off excess and set aside on a plate.
- Fry shrimp in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, and soy sauce until smooth.
- Toss the warm shrimp in ⅔ of the bang bang sauce until evenly coated.
- Optional: Heat tortillas in a dry skillet over medium heat for about 30 seconds per side until golden and warm.
- Layer tortillas with shredded cabbage, carrots, bang bang shrimp, green onions, and cilantro. Drizzle with remaining sauce. Serve immediately and enjoy!
Notes
- Removing excess moisture is important for helping the coating stick better and ensures the shrimp fry up crispy instead of soggy.
- Store shrimp and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp in the air fryer to maintain crispiness before assembling tacos.
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