These Bang Bang Shrimp Tacos are everything I crave in a taco—crispy, creamy, spicy, and fresh. With golden-fried shrimp, a crunchy cabbage slaw, and a rich, zesty Bang Bang sauce drizzled over the top, each bite bursts with flavor. It’s the kind of fusion street food that feels like it came straight from a trendy food truck.

Why You’ll Love This Recipe

I love how these tacos deliver a perfect balance of spicy, sweet, and creamy with just the right amount of crunch. The Bang Bang sauce is a game-changer—it’s bold and tangy with a gentle heat that pairs beautifully with the crispy shrimp. I also enjoy how easily customizable this recipe is. Whether I go all out with toppings like radishes and jalapeños or keep it simple, these tacos always satisfy. Plus, they come together quickly, making them ideal for weeknight dinners or casual entertaining.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lb large shrimp, peeled & deveined
1 cup buttermilk
1½ cups all‑purpose flour
½ cup cornstarch
Salt & pepper, to taste
Vegetable oil, for frying
10 taco‑size flour tortillas (or corn tortillas)
8 oz shredded cabbage (about 3 cups)
Thinly sliced radishes
Thinly sliced jalapeños (optional)
Chopped green onions & cilantro, for garnish
Lime wedges, to serve

For the Bang Bang Sauce:

1 cup mayonnaise
¼ cup chili garlic sauce (or sweet chili sauce)
1 teaspoon sriracha (optional, more or less to taste)

Directions

I start by whisking together the mayonnaise, chili garlic sauce, and sriracha in a bowl to make the Bang Bang sauce. I often make this ahead and keep it chilled.
Next, I marinate the shrimp in buttermilk for about 20 minutes.
While the shrimp marinates, I mix the flour, cornstarch, salt, and pepper in a bowl for breading.
Then, I heat oil in a deep pot or skillet to around 350°F (about 175‑180°C).
I remove the shrimp from the buttermilk and dredge them in the flour mixture, shaking off any excess.
I fry the shrimp in batches until they’re golden and crispy—about 2 to 4 minutes per side—then drain them on paper towels.
I warm up the tortillas in a dry skillet or oven.
Finally, I assemble the tacos by layering shredded cabbage (and radishes and jalapeños, if I’m using them) on each tortilla. I top them with crispy shrimp, drizzle with Bang Bang sauce, and garnish with green onions and cilantro. A few lime wedges on the side finish the dish beautifully.

Servings and timing

This recipe yields about 10 tacos, which is ideal for 4 servings (around 2 to 3 tacos per person).

Prep Time: 20 minutes
Cook Time: 10–15 minutes
Total Time: ~35–40 minutes

Variations

I sometimes swap flour tortillas for corn tortillas for a more traditional feel.
For a lighter option, I bake or air-fry the shrimp instead of deep-frying.
If I want extra heat, I add more sriracha to the sauce or throw in some hot sauce directly on the tacos.
I’ve also made a slaw mix with a little vinegar and sugar when I want a tangier crunch.
To make it low-carb, I skip the tortillas and serve the shrimp and toppings in lettuce wraps.

Storage/Reheating

I always store the shrimp, tortillas, slaw, and sauce separately in airtight containers in the fridge.

The shrimp will keep for up to 3 days. To reheat, I use an oven or air fryer at 350°F for about 8–10 minutes to bring back the crisp.
The Bang Bang sauce lasts up to a week when refrigerated.
I avoid microwaving the shrimp—it makes them soggy.
Tortillas can be reheated in a skillet for a few seconds on each side to refresh their texture.

FAQs

How spicy are Bang Bang Shrimp Tacos?

They have a mild to medium heat, depending on how much sriracha I use. I like to start with a small amount and adjust from there to control the spice level.

Can I make these tacos ahead of time?

I prefer to prep the components ahead—like the sauce and the slaw—and fry the shrimp just before serving so they stay crispy. It only takes a few minutes to assemble.

What can I use instead of shrimp?

I’ve made this with crispy chicken or even tofu for a vegetarian twist. The Bang Bang sauce pairs well with a variety of proteins.

Is there a way to make this dish healthier?

Yes, I bake or air-fry the shrimp instead of deep-frying, and I use a lighter mayo or Greek yogurt in the sauce to cut calories.

Can I freeze the shrimp after frying?

I don’t recommend freezing cooked fried shrimp because they tend to lose their crunch. If I want to prep ahead, I freeze the raw, breaded shrimp and fry them straight from frozen.

Conclusion

Bang Bang Shrimp Tacos are one of those dishes I keep coming back to—they’re quick, bold, and endlessly satisfying. Whether I’m feeding a crowd or treating myself to something special, they deliver on flavor and texture every time. With a creamy, spicy kick and fresh toppings, these tacos are bound to become a go-to favorite in any kitchen.

Bang Bang Shrimp Tacos

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Author: Sue
Prep Time: 20 minutes
Cook Time: 10‑15 minutes (for shrimp frying) + warming tortillas & assembly
Total Time: ~35‑40 minutes
Yield: 10 tacos (about 4 servings, ~2‑3 tacos per person)
Category: Main Course
Method: Frying / Assembly
Cuisine: Mexican fusion / Tex‑Mex
Diet: Halal

Print Recipe

Description

Spicy‑sweet and creamy shrimp tacos with crunchy slaw and signature Bang Bang sauce

Instructions

Make the sauce: Whisk together the mayonnaise, chili garlic sauce (or substitute), and sriracha in a bowl. Set aside. (Can be made ahead.)
Marinate shrimp: Place shrimp in buttermilk, let sit ~20 minutes.
Prepare breading mix: Combine flour, cornstarch, salt, and pepper.
Heat oil in a deep pot or skillet to ~350°F (≈175‑180°C).
Bread the shrimp: Remove shrimp from buttermilk, dredge in the flour/cornstarch mixture, shake off excess.
Deep‑fry or pan‑fry the shrimp in batches until golden and cooked through (roughly 2‑4 minutes per side depending on size), draining on paper towels.
Warm the tortillas.
Assemble tacos: Place shredded cabbage (and radishes, jalapeños if using) in warm tortilla, top with crispy shrimp, drizzle with Bang Bang sauce, and garnish with green onions & cilantro. Serve with lime wedges.

Notes

You can use corn tortillas for a more authentic/Mexican style or flour tortillas depending on preference.
If you want less oil/fat, you can air‑fry or bake the shrimp instead of frying.
The sauce can be made a day ahead; store in refrigerator.
Keep tortilla and slaw separate until serving to maintain crispness.
Adjust the heat of the sauce by increasing/decreasing sriracha or using a milder hot sauce.