Bang Bang Shrimp Tacos Recipe

There’s something magical about tacos, right? You take a simple concept—a folded tortilla—and suddenly, you’ve got endless possibilities for deliciousness. But when you marry tacos with crispy, golden shrimp drenched in a sweet and spicy sauce? Oh, now we’re talking. Bang Bang Shrimp Tacos might just be the taco of your dreams. They’re a little crunchy, a little spicy, and packed with flavor that keeps you coming back for more. Whether you’re a taco enthusiast or just someone looking for a quick, satisfying weeknight dinner, these shrimp tacos will not disappoint.

Now, let me tell you how I stumbled upon this recipe. I first tasted Bang Bang Shrimp at a local seafood restaurant, where they served it as an appetizer. The shrimp had this perfect balance of sweetness and heat, all wrapped up in a crispy coating that had me practically licking the plate. I couldn’t stop thinking about how perfect that shrimp would be in a taco. It took a few (okay, several) test runs, but I finally nailed it, and now I’m beyond excited to share it with you!

this RECIPE

The origin story (aka how shrimp tacos became a thing)

Shrimp tacos might seem like a modern fusion food, but they have deep roots in coastal regions, particularly in Baja California, Mexico, where fresh seafood and tacos are a staple. The Bang Bang Shrimp itself, however, owes its popularity to Asian-American fusion. The sauce—a blend of mayonnaise, sweet chili sauce, and sriracha—originates from Asian flavors but has become a beloved classic in American seafood dishes. Combining the crispy shrimp with a taco format creates a dish that feels fresh yet comfortingly familiar. Trust me, this fusion is where the magic happens!

Let’s talk ingredients: fresh, crispy, and saucy

Let’s break down the magic behind these Bang Bang Shrimp Tacos, starting with the main ingredients.

Shrimp

The shrimp are the star of the show here. You’ll want large shrimp for that perfect bite (I use 1 lb for about 8-12 tacos). Be sure to peel and devein them—nobody wants a gritty bite in their taco! If you’re in a pinch and don’t have fresh shrimp, frozen will work just fine. Just make sure to thaw them completely and pat them dry so they fry up nice and crispy. If you’re avoiding shellfish, you could substitute with chicken or even cauliflower for a veggie-friendly version.

Cornstarch

Cornstarch gives the shrimp that ultra-light, crispy coating. You’ll dip the marinated shrimp into the cornstarch before frying, which ensures they develop that signature crunch. If you’re gluten-free, cornstarch is your best friend here—much lighter than traditional flour or breadcrumbs. You could also use rice flour for an even crispier finish.

Bang Bang Sauce

This sauce is what makes these tacos pop. The combination of mayonnaise, Thai sweet chili sauce, and Sriracha brings sweetness, creaminess, and just enough heat to keep things exciting. If you’re feeling bold, go heavier on the Sriracha. For those who prefer a mild sauce, you can dial it back. You can also swap the mayo for Greek yogurt if you’re looking for a lighter, tangier version.

Tortillas

I prefer small white corn tortillas for these tacos because they offer just the right amount of sturdiness without overpowering the shrimp. Toast them slightly to bring out their natural sweetness and add a bit of texture. If you’re a fan of crispy shells, go ahead and use hard taco shells, though soft tortillas do tend to soak up the Bang Bang sauce in the most delightful way.

Toppings

Here’s where you can really get creative. I love thinly sliced cabbage for crunch, diced tomatoes for juiciness, and cilantro for a fresh, herby kick. A squeeze of lime over the top is a must—it brightens everything up. You can throw in avocado slices for some creamy richness or even a bit of pickled onion if you want to add some tangy zing.

Kitchen gear: What you need (and what you can totally skip)

Let’s face it: we’re all about minimizing cleanup, right? To make these tacos, you really don’t need any fancy gadgets. Here’s what you’ll need:

• A Dutch oven or deep pot for frying the shrimp. You’ll want to use about 1 1/2 inches of oil, so make sure your pot is deep enough to avoid any splatters.
• A thermometer is super helpful for getting the oil to the right temperature—around 375°F. If you don’t have one, just drop a small piece of tortilla in the oil, and if it sizzles and rises to the top, you’re good to go!
• Tongs or a slotted spoon to safely transfer the shrimp from the oil to a paper towel-lined plate. These will keep your hands safe and oil-free.
• A skillet or griddle to toast your tortillas. This adds so much flavor and texture. If you’re feeling adventurous, you can toast them directly over a gas flame for a little char!

Step-by-step: My foolproof method for Bang Bang Shrimp Tacos

Okay, let’s get cooking! I’ll walk you through the steps, and by the end, we’ll be chowing down on some seriously delicious tacos.

1. Prep your Bang Bang Sauce

Mix together the mayonnaise, sweet chili sauce, and Sriracha in a small bowl. Give it a taste and adjust the heat if you like it spicier. Then, set it aside. This sauce is your flavor bomb, so you’ll want it ready to go when the shrimp come out of the fryer.

2. Marinate the shrimp

In a medium bowl, combine the buttermilk, salt, pepper, onion powder, and garlic powder. Toss in the peeled and deveined shrimp, making sure they’re all nicely coated. Let them marinate while you heat your oil—about 10-15 minutes is perfect. This not only flavors the shrimp but also helps the cornstarch stick better.

3. Fry the shrimp

Heat your oil to 375˚F. While the oil is heating, dredge the shrimp in cornstarch, tapping off any excess. When the oil’s ready, fry the shrimp in batches for 2 1/2 to 3 minutes, flipping halfway through if needed. You’ll know they’re done when they’re golden and crispy. Transfer them to a paper towel-lined plate to drain off any extra oil.

4. Sauce it up

Once all the shrimp are fried, toss them in a bowl and drizzle half of the Bang Bang sauce over them. Gently toss to coat, then let them sit for about 10 minutes. This gives the shrimp time to absorb all that saucy goodness.

5. Assemble the tacos

Warm your tortillas in a skillet or over an open flame. Add a layer of cabbage for crunch, then top with 2-3 shrimp per taco. Drizzle with more Bang Bang sauce, sprinkle with cilantro, and give it a squeeze of fresh lime. That’s it—you’re ready to eat!

Make it your own: Variations and tweaks

The beauty of these Bang Bang Shrimp Tacos is that you can easily adapt them to fit your taste or dietary preferences. Here are a few ideas:

• Gluten-free: These tacos are naturally gluten-free as long as you stick to corn tortillas. Just double-check your cornstarch to ensure it’s labeled gluten-free.
• Dairy-free: Swap the buttermilk for almond or soy milk mixed with a teaspoon of lemon juice. The acidity will mimic the tanginess of buttermilk without the dairy.
• Vegan: Try swapping the shrimp for crispy cauliflower or tofu! The Bang Bang sauce works just as well on these plant-based options.
• Low-carb: Skip the tortillas altogether and serve the shrimp over a bed of shredded cabbage or a salad. It’s just as satisfying without the extra carbs.

Serving and presentation tips

These tacos look as good as they taste, especially with all those vibrant colors from the cabbage, tomatoes, and cilantro. I love serving them family-style, with all the toppings spread out so everyone can build their own tacos. If you want to get fancy, you can sprinkle a bit of Tajín seasoning on top for extra flavor and color. Garnish with lime wedges and maybe even a few slices of avocado for that creamy contrast.

What to drink with Bang Bang Shrimp Tacos?

A good drink pairing takes these tacos to the next level. If you love a cold beer, a light lager or a crisp Mexican beer like Corona or Modelo will balance out the heat. For wine lovers, a chilled Sauvignon Blanc or a dry Riesling works beautifully. If you’re going for cocktails, a classic margarita or even a citrusy Paloma will cut through the richness of the shrimp. And of course, you can never go wrong with a cold glass of iced tea or lemonade.

Storing and reheating

These tacos are best enjoyed fresh, but if you have leftovers, you can store the shrimp separately from the tortillas and toppings. Keep the shrimp in an airtight container in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F for about 10 minutes to regain some of that crispy texture. Avoid microwaving them—it’ll make the shrimp soggy, and no one wants that!

Adjusting for different serving sizes

The recipe as written makes about 8 tacos, but you can easily double it if you’re feeding a crowd. Just be sure to fry the shrimp in batches so they don’t overcrowd the pot. On the flip side, if you’re just making dinner for two, you can halve the shrimp and sauce ingredients, but I’d suggest keeping the toppings quantities the same because let’s face it, we all love toppings!

Troubleshooting: Friendly tips for perfect tacos

• Shrimp not crispy enough? Make sure your oil is hot enough before frying, and don’t overcrowd the pan.
• Shrimp falling apart? Let them marinate for at least 10 minutes to firm up, and be gentle when tossing them in the cornstarch.
• Too spicy? Reduce the amount of Sriracha in the Bang Bang sauce and add more sweet chili sauce for a milder version.

Final thoughts: You’ve got to try these!

These Bang Bang Shrimp Tacos are a little bit spicy, a little bit crunchy, and a whole lot delicious. Whether you’re looking for a new taco night staple or just want to impress your friends with something special, these tacos are sure to be a hit. And hey, don’t be afraid to make them your own—add your favorite toppings, adjust the heat level, and get creative. That’s what makes cooking fun, right?

Frequently Asked Questions:

Q: Can I make the shrimp in advance?
A: You can fry the shrimp ahead of time, but they’re best served fresh. If you do make them in advance, reheat them in the oven to keep them crispy.

Q: What if I don’t like spicy food?
A: No problem! Just reduce the amount of Sriracha in the sauce or leave it out entirely. You can always add a little more sweet chili sauce to balance the flavors.

Q: Can I bake the shrimp instead of frying them?
A: Yes! You can bake the shrimp at 425°F for about 10-12 minutes, turning halfway through. They won’t be as crispy, but it’s a healthier alternative.

Q: What other proteins can I use?
A: If you’re not a fan of shrimp, you can substitute with chicken, fish, or even tofu for a plant-based option.

Q: How do I prevent my tortillas from falling apart?
A: Lightly toasting or charring the tortillas helps make them more sturdy. You can also use double layers of tortillas if they’re small and fragile.

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