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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy golden shrimp and a glossy coral bang bang sauce. Topped with crunchy purple cabbage slaw, juicy cucumber, and a dramatic drizzle of extra sauce in warm tortillas.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and breading
  • 1.5 lb large shrimp peeled and deveined
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp garlic powder
  • 0.25 salt and pepper to taste
  • 0.25 vegetable oil for frying
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Tacos and toppings
  • 8 small corn or flour tortillas warmed
  • 2 cup purple cabbage shredded
  • 1 cup cucumber julienned
  • 1 fresh cilantro for serving
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and glossy, then reserve half for drizzling.
  2. Set the reserved sauce aside so it stays ready for topping the tacos after assembling.
Bread and fry the shrimp
  1. Pat the shrimp dry, then toss with cornstarch, all-purpose flour, garlic powder, salt, and pepper until evenly coated.
  2. Heat about 1 inch of vegetable oil in a cast iron skillet to 375°F, then fry the shrimp for 2-3 minutes per side until golden and crispy.
  3. Transfer fried shrimp to a sheet pan lined with paper towels to drain, keeping them crisp while you finish the toppings.
Coat and assemble the tacos
  1. Toss the crispy shrimp in the bang bang sauce until evenly coated.
  2. Warm the tortillas, then fill each with purple cabbage slaw and sauced shrimp.
  3. Drizzle with the reserved bang bang sauce, top with cucumber and fresh cilantro, and serve with lime wedges.

Notes

For extra crunch, make sure the shrimp are very dry before coating and fry only until golden (overcooking dries them out). Store leftovers in the refrigerator up to 2 days, but keep tortillas and toppings separate if possible; reheat shrimp in a hot oven or skillet to re-crisp. Freezing is not recommended for the fried shrimp, since the coating softens. For a lighter option, use light mayonnaise in the bang bang sauce for a reduced-fat version.