Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos: Your New Favorite Taco Night Obsession

Hey, my fellow flavor adventurers! Let’s talk about taco night. We all love it, right? It’s that sacred weekly ritual where everyone gathers around the table, building their own perfect, messy, delicious creations. But if your taco night is starting to feel a little… predictable (I’m looking at you, ground beef and seasoning packet), then my friend, you are in for the most glorious, flavor-packed upgrade of your life.

I’m talking about Bang Bang Shrimp Tacos. Just saying the name makes my mouth water. Imagine this: plump, juicy shrimp, coated in a crazy-crispy, golden shell, tossed in a sauce that’s the perfect harmony of creamy, sweet, and spicy. We tuck that saucy, crispy shrimp into a warm, soft tortilla and pile it high with a bright, crunchy slaw that cuts through all that richness. Every single bite is a textural party—a symphony of CRUNCH, cream, tang, and just the right kick of heat that makes you immediately reach for the next one.

This isn’t just a recipe; it’s a total game-changer. It’s the kind of meal that feels indulgent and fancy but comes together in about 30 minutes flat. It’s perfect for a fun weeknight dinner, for impressing guests on a Friday night, or for just treating yourself because, well, you deserve it. So, tie on your favorite apron, and let’s cook something that’s absolutely, 100% spoon-licking worthy.

The Beach Shack That Started It All

I’ll never forget my first encounter with Bang Bang Shrimp. It wasn’t in a fancy restaurant or from a complicated cookbook. Nope. It was at this tiny, sun-bleached beach shack during a spontaneous road trip with my best friends. We were sun-drunk and starving, and the air was thick with the salty smell of the ocean and frying food. We ordered a basket of this “famous” shrimp to share.

One bite, and we all just stopped talking. We made these ridiculous “Mmm!” sounds and looked at each other with wide eyes. It was that good. The shrimp were impossibly crispy despite being drenched in this addictive pink sauce, and we ended up ordering two more baskets, licking our fingers and not caring about the mess. That moment—the laughter, the surprise, the sheer joy of discovering an incredible flavor—is what I try to capture in my kitchen every single day. These tacos are my way of bringing a little piece of that sunny, carefree beach day right to your dinner table.

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Gather Your Flavor Arsenal

Here’s everything you’ll need to create this magic. Don’t stress about perfection—this is a playground for substitutions!

For the Crispy Shrimp:

• 1 lb large shrimp, peeled and deveined – I prefer 26/30 count for a nice, hearty bite. Pat them super dry with a paper towel—this is the secret chef hack for maximum crispiness! Frozen and thawed works perfectly here.
• 1/2 cup buttermilk – This tenderizes the shrimp and helps the coating stick. No buttermilk? No problem! Make a quick “cheater” version by stirring 1 ½ tsp of lemon juice or white vinegar into ½ cup of regular milk and letting it sit for 5 minutes.
• 1/2 cup cornstarch – The MVP for that ultra-light, shatteringly crisp crust. It fries up crispier than flour. You can use all-purpose flour in a pinch, but you’ll lose some of that signature crunch.
• Salt & pepper – The essential flavor starters. Season well!
• Neutral oil for frying – Avocado, grapeseed, or vegetable oil are my go-tos because they have a high smoke point.

For the Legendary Bang Bang Sauce:

• 1/3 cup mayonnaise – The creamy, luxurious base. For a lighter version, Greek yogurt or a vegan mayo works wonderfully.
• 2 tbsp sweet chili sauce – This is where the sweet, fruity flavor comes from. It’s found in the Asian aisle of most grocery stores.
• 1 tbsp sriracha – The heat source! Adjust this to your spice tolerance. Start with 1 tsp if you’re sensitive, or go for a full 2 tbsp if you’re a heat-seeker like me.
• 1 tsp honey – A little extra kiss of sweetness to balance everything out. Maple syrup or agave nectar are great vegan swaps.

For the Slaw & Assembly:

• 2 cups shredded cabbage or pre-made slaw mix – I love a tri-color mix for visual pop! It adds the essential fresh, crunchy contrast.
• 1 tbsp rice vinegar or lime juice – A quick hit of acid to lightly dress the slaw and wake up all the flavors.
• 6 small flour or corn tortillas – Warm them up! It makes all the difference. I’m team flour for these, but corn tortillas are a delicious gluten-free option.
• Optional toppings: Thinly sliced green onions, fresh cilantro, a sprinkle of sesame seeds, and plenty of lime wedges – These aren’t just garnish; they’re integral flavor layers. Don’t skip them!

Let’s Build Some Taco Magic: Step-by-Step

Ready to create some kitchen fireworks? Follow these steps for taco perfection.

Step 1: The Flavor Foundation (Marinate & Mix)
First, grab a medium bowl and toss your beautifully dried shrimp with the buttermilk. Let them hang out for about 10 minutes. This isn’t a long marinade—it’s just a quick soak to ensure our coating has something delicious to cling to. While they’re bathing, whisk together all the sauce ingredients—mayo, sweet chili sauce, sriracha, and honey—in a separate small bowl until it’s smooth and gorgeous. Taste it! Want more heat? Add sriracha. More sweet? A tad more honey. You’re the boss of this sauce. Set this liquid gold aside.

Step 2: The Crispy Crust (Dredge & Season)
In another shallow dish (a pie plate works great), spread out your cornstarch and season it generously with salt and pepper. Now, take each shrimp from the buttermilk, letting any excess drip off, and dredge it thoroughly in the cornstarch. Really press it in there to get a good, even coating on every nook and cranny. Place the coated shrimp on a plate or wire rack. This is the moment we build the textural destiny of our taco!

Step 3: The Golden Fry (Heat & Sizzle)
Time to get crispy! Pour about ¼ inch of oil into a large, heavy-bottomed skillet (cast iron is my hero here) and heat it over medium-high heat. To test if it’s ready, flick a tiny bit of cornstarch into the oil. If it sizzles immediately, you’re good to go. Carefully place your shrimp in the hot oil in a single layer—don’t crowd the pan! Work in batches if you need to. Crowding = steaming = soggy shrimp, and we are not about that life. Fry for about 1-2 minutes per side, until they’re golden brown and incredibly crispy. Transfer them to a wire rack set over a baking sheet (this keeps them crispy better than paper towels!).

Step 4: The Big Toss (Sauce & Coat)
The most satisfying step! While the shrimp are still piping hot from the fryer, gently toss them in a large bowl with your prepared Bang Bang sauce. Don’t drench them all at once—add most of the sauce, toss, and see if you need the rest. You want them perfectly coated, not swimming. The heat from the shrimp will thin the sauce slightly and help it cling in the most beautiful way.

Step 5: The Grand Finale (Warm & Assemble)
While the shrimp were frying, you were multitasking, right? You quickly tossed your shredded cabbage with that tablespoon of rice vinegar or lime juice to make a simple, bright slaw. And you warmed your tortillas! Either directly over a gas flame for a few seconds per side (my favorite method for a little char) or wrapped in a damp paper towel and heated in the microwave for 30 seconds. Now, build your masterpiece: a warm tortilla, a handful of tangy slaw, a few saucy, crispy shrimp, and a flurry of green onions, cilantro, and sesame seeds. A huge squeeze of fresh lime juice over the top is non-negotiable. Dig in immediately!

How to Serve These Beauties

Presentation is part of the fun! I love serving these family-style. Pile the saucy shrimp in a bowl right in the center of the table, with the slaw, warm tortillas (keep them wrapped in a kitchen towel to stay warm!), and all the toppings in separate little bowls. Let everyone build their own perfect taco. It’s interactive, fun, and makes the meal last longer. On the side, keep it simple with extra lime wedges and maybe some black beans or a simple corn and avocado salad. And have napkins ready—the good, messy kind of eating is highly encouraged.

Mix It Up! Creative Twists

This recipe is a fantastic canvas. Play with it!

• Baked, Not Fried: For a lighter version, preheat your oven to 425°F (220°C). Place the cornstarch-coated shrimp on a parchment-lined baking sheet, spray generously with cooking spray, and bake for 8-10 minutes, flipping halfway, until cooked through and crispy. Toss with sauce as directed.
• Gluten-Free Glory: Use certified gluten-free cornstarch and corn tortillas. Double-check your sauces to ensure they’re GF.
• Bang Bang Cauli-Tacos: Vegetarian friends, you’re included! Use bite-sized cauliflower florets instead of shrimp. Follow the same steps (marinate in buttermilk, dredge in cornstarch, fry or bake).
• Spice Spectrum: Control the heat! For a mild version, use just a teaspoon of sriracha. For an extra kick, add a pinch of cayenne pepper to the cornstarch or a dash of hot sauce to the mayo mixture.
• Fusion Twist: Add a teaspoon of gochujang (Korean chili paste) to the sauce for a deeper, fermented, spicy-sweet flavor. It’s incredible.

Clara’s Kitchen Notes & Stories

This recipe has evolved so much from my messy kitchen notes! The first time I tried to recreate that beach shack magic, I definitely over-crowded the pan and ended up with steamed, soggy shrimp—a total tragedy. I learned the hard way that patience and batches are key. Now, I see it as an opportunity to have a little dance party by the stove while I wait for each batch to get perfectly golden.

Another pro-tip: don’t sauce all the shrimp if you think you’ll have leftovers. The sauced ones are best eaten immediately. Keep the crispy shrimp and the sauce separate and combine them just before serving the next day (re-crisp the shrimp in a 350°F/175°C oven for 5-7 minutes first!). This recipe is all about joy, not stress. So put on some music, embrace the mess, and get ready for the best taco night of your life.

Your Questions, Answered!

Q: My shrimp coating fell off in the oil! What did I do wrong?
A: The most common culprit is not patting the shrimp dry before the buttermilk bath. Any extra water on the surface creates steam, which can force the coating to separate. Also, make sure your oil is hot enough before adding the shrimp. If it’s not, the coating will absorb oil instead of sealing quickly, making it soggy and prone to falling off.

Q: Can I make this ahead of time?
A> You can prep the components ahead of time! Make the sauce and store it in the fridge for up to 3 days. Shred the cabbage and keep it in an airtight container. Peel and devein the shrimp the day before. But for the best texture, coat and fry the shrimp right before you’re ready to serve and eat.

Q: My sauce is too thick/spicy/sweet. How can I fix it?
A: No worries, sauce is very forgiving! Too thick? Whisk in a teaspoon of water or lime juice at a time until it’s a drizzle-able consistency. Too spicy? Add a bit more mayo and a touch more honey to balance it out. Too sweet? A squeeze of lime juice and an extra dash of sriracha will bring it back into harmony. Taste as you go!

Q: Is there a way to make this dairy-free?
A> Absolutely! For the buttermilk marinade, use a plain, unsweetened plant-based milk (almond or soy work well) mixed with 1 ½ tsp of lemon juice. The rest of the recipe is naturally dairy-free, just double-check your mayo if you need it to be fully vegan.

Nutritional Information*

*This is an estimate for informational purposes and will vary based on specific ingredients and portions used.

Per serving (2 tacos): Calories: ~420 | Protein: 22g | Carbohydrates: 30g | Dietary Fiber: 3g | Sugar: 6g | Fat: 24g