As a food blogger, I created a Bang Bang Shrimp Tacos Recipe that layers spicy creamy sauce, crunchy fried shrimp, and tangy slaw into a compact, surprising package that begs a closer look.

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I didn’t think a taco could make me stop mid-bite, but this Bang Bang Shrimp Tacos Recipe does that every time. I spoon a spicy creamy mix made with mayonnaise over crunchy bites of medium shrimp, pile them into tortillas and suddenly taco night feels dangerous.

It’s loud and messy and the kind of food that makes people ask for seconds before they finish, which I dont mind at all. If you love Shrimp Tacos With Sauce that are equal parts sweet, spicy and crunchy, you’ll want to try this.

Trust me, it looks like restaurant stuff but it’s way more fun.

Ingredients

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Shrimp: lean protein, low fat, gives a tender bite and seafood flavor, cooks quick.
Cornstarch: light crispy coating, mostly carbs, no fiber, helps shrimp get super crunchy.
Panko: airy breadcrumbs giving extra crunch, soaks less oil than regular crumbs, light.
Eggs: binder plus extra protein and moisture, adds richness and helps coating stick.
Mayonnaise: creamy, fatty sauce base, adds richness and mouthfeel, Kewpie gives umami.
Sweet chili sauce: sweet, sticky, tangy, big sugar hit and gentle chili warmth.
Sriracha: concentrated heat and garlic, a little goes a long way, spicy.
Cabbage: crisp, high fiber and low calorie, balances richness with fresh bite.
Avocado: creamy, full of heart healthy fats, makes tacos silky and satisfying.

Ingredient Quantities

1 lb (450 g) medium shrimp peeled and deveined

1/2 cup cornstarch

1/2 cup panko breadcrumbs

2 large eggs lightly beaten

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

1/2 cup mayonnaise (Kewpie or regular)

1/4 cup sweet chili sauce

1 to 2 tbsp sriracha depending on heat you like

1 tbsp honey or light brown sugar

1 tsp rice vinegar or lime juice

Vegetable oil for frying about 1 to 2 cups

8 to 10 small corn or flour tortillas

2 cups shredded green cabbage or coleslaw mix

1 avocado sliced

1/4 cup chopped cilantro

2 green onions thinly sliced

1 lime for wedges

How to Make this

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1. Pat the shrimp dry with paper towels, then toss them in the 1/2 cup cornstarch so each piece gets a light dusting; this helps make the coating super crispy, trust me.

2. Put the 2 beaten eggs in a shallow bowl, and mix the 1/2 cup panko with the 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika in another bowl; dip each cornstarch-coated shrimp in the egg, then press into the panko mixture to fully coat.

3. Heat about 1 to 2 cups vegetable oil in a heavy skillet over medium-high heat until shimmering, about 325 to 350 F if you have a thermometer, otherwise test with one panko crumb and it should sizzle and brown in ~30 seconds; don’t overcrowd the pan, cook shrimp in batches.

4. Fry the shrimp 2 to 3 minutes per batch until golden and cooked through, turning once, then transfer to a wire rack or paper towel lined plate; keep finished shrimp on a warm oven tray if making multiple batches so they stay crisp.

5. While shrimp fry, whisk the sauce: 1/2 cup mayonnaise (Kewpie is extra good here), 1/4 cup sweet chili sauce, 1 to 2 tbsp sriracha depending on how spicy you like it, 1 tbsp honey or light brown sugar, and 1 tsp rice vinegar or a squeeze of lime juice; taste and adjust heat or sweetness, thin with a little water or lime if it feels too thick.

6. Toss about half the fried shrimp in a few tablespoons of the bang bang sauce so they’re nicely coated but not soggy, reserve extra sauce for drizzling on the tacos.

7. Warm 8 to 10 small corn or flour tortillas in a dry skillet for 20 to 30 seconds per side or wrap in foil and heat in a low oven; lay a handful of the 2 cups shredded green cabbage or coleslaw mix on each, add coated shrimp, then top with sliced avocado, chopped cilantro and thinly sliced green onions.

8. Drizzle with more bang bang sauce, squeeze fresh lime over everything, serve immediately while the shrimp are hot and crunchy; enjoy, and don’t be surprised if everyone asks for seconds.

Equipment Needed

1. 2 shallow bowls or plates for the egg wash and the panko dredge, you can use dinner plates if you’re short on bowls
2. Mixing bowl and a whisk for the sauce and to beat the eggs
3. Measuring cups and spoons for cornstarch, panko, mayo and seasonings
4. Heavy skillet or cast iron pan for frying the shrimp
5. Tongs plus a slotted spoon or spider to turn and lift shrimp out of the oil
6. Instant read thermometer, optional but helps keep oil at about 325 to 350 F
7. Wire rack set over a baking sheet or paper towels for draining and keeping shrimp crisp
8. Small spatula or spoon for tossing with the bang bang sauce and a citrus juicer or fork for lime wedges

FAQ

Q: Can I make these in an air fryer? A: Yes, totally. Pat the shrimp dry, dredge in cornstarch then egg then panko, spray lightly with oil, preheat to 400°F and air fry 6 to 9 minutes shaking once. Don’t overcrowd the basket or they get soggy, and check often since shrimp cook fast.

Q: How do I keep the shrimp crispy once fried? A: Fry in small batches at 350 to 375°F so oil temp stays steady, drain on a wire rack not paper, and toss with the bang bang sauce only right before serving. If you toss too early they’ll soften.

Q: Can I prep anything ahead of time? A: Yes. The sauce keeps 3 to 4 days in the fridge, cabbage and toppings can be prepped a day ahead. You can bread the shrimp a few hours ahead covered in the fridge but fry same day for best crispness. Cooked shrimp saved 1 to 2 days.

Q: What about frozen or pre-cooked shrimp? A: Thaw frozen shrimp completely and pat super dry before breading. If using pre-cooked shrimp skip the fry step, just warm gently and toss with sauce—but texture won’t be the same as freshly fried.

Q: How do I control the heat level? A: Start with 1 tablespoon sriracha for mild, 2 tablespoons for medium. You can also add more sweet chili or honey to tame the heat, or use less sauce overall. Taste the sauce before tossing and adjust.

Q: Any easy gluten free swaps? A: Use gluten free panko or crushed cornflakes or rice flour instead of regular panko, and check that your sweet chili sauce and tortillas are labeled gluten free. The rest of the recipe is naturally gluten free.

Bang Bang Shrimp Taco Recipe Substitutions and Variations

Shrimp: cauliflower florets (for a veg option, toss in the same cornstarch/panko and fry), sliced chicken breast (same breading and fry time), firm tofu (press well, cube and coat), or flaky white fish like cod or haddock (similar texture to shrimp).
Cornstarch: all purpose flour (classic, less crispy), potato starch (very crisp, great for frying), tapioca starch (light and crunchy), or a 1:1 mix of flour and cornstarch for a sturdier crust.
Mayonnaise: plain Greek yogurt (tangy, lighter), sour cream (richer tang), avocado mayo (milder, dairy free), or blended silken tofu with a splash of oil and vinegar for a vegan swap.
Tortillas: large lettuce leaves (low carb, fresh crunch), hard taco shells or tostadas (extra crunch), small pita pockets or warmed naan (different vibe but works), or jicama wraps for a crisp, gluten free option.

Pro Tips

1) Pat the shrimp really dry and let the cornstarch-coated pieces sit 4 to 5 minutes before dipping in egg. that little rest helps the corn starch stick and gives a crispier crust.

2) Keep your oil steady at about 325 to 350 F and fry in small batches. If you crowd the pan the temp drops and everything gets greasy. Use a wire rack over a sheet pan and hold finished shrimp in a 200 F oven so they stay crunchy, not soggy on paper towels.

3) Make the bang bang sauce ahead and save at least half for drizzling. Tossing every shrimp in sauce makes them go limp fast. If the sauce feels too thick, thin with a teaspoon or two of lime juice or water right before serving.

4) Warm tortillas and build wisely: put cabbage down first so the shrimp sit on a crunchy bed, add avocado at the last second and squeeze lime over each taco. cilantro and green onion added just before serving keep the flavors bright.

Bang Bang Shrimp Taco Recipe

Recipe by Sarah level

0.0 from 0 votes

As a food blogger, I created a Bang Bang Shrimp Tacos Recipe that layers spicy creamy sauce, crunchy fried shrimp, and tangy slaw into a compact, surprising package that begs a closer look.

Servings

servings

Calories

402

kcal

Equipment: 1. 2 shallow bowls or plates for the egg wash and the panko dredge, you can use dinner plates if you’re short on bowls
2. Mixing bowl and a whisk for the sauce and to beat the eggs
3. Measuring cups and spoons for cornstarch, panko, mayo and seasonings
4. Heavy skillet or cast iron pan for frying the shrimp
5. Tongs plus a slotted spoon or spider to turn and lift shrimp out of the oil
6. Instant read thermometer, optional but helps keep oil at about 325 to 350 F
7. Wire rack set over a baking sheet or paper towels for draining and keeping shrimp crisp
8. Small spatula or spoon for tossing with the bang bang sauce and a citrus juicer or fork for lime wedges

Ingredients

1 lb (450 g) medium shrimp peeled and deveined
1/2 cup cornstarch
1/2 cup panko breadcrumbs
2 large eggs lightly beaten
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup mayonnaise (Kewpie or regular)
1/4 cup sweet chili sauce
1 to 2 tbsp sriracha depending on heat you like
1 tbsp honey or light brown sugar
1 tsp rice vinegar or lime juice
Vegetable oil for frying about 1 to 2 cups
8 to 10 small corn or flour tortillas
2 cups shredded green cabbage or coleslaw mix
1 avocado sliced
1/4 cup chopped cilantro
2 green onions thinly sliced
1 lime for wedges

Directions

Pat the shrimp dry with paper towels, then toss them in the 1/2 cup cornstarch so each piece gets a light dusting; this helps make the coating super crispy, trust me.
Put the 2 beaten eggs in a shallow bowl, and mix the 1/2 cup panko with the 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika in another bowl; dip each cornstarch-coated shrimp in the egg, then press into the panko mixture to fully coat.
Heat about 1 to 2 cups vegetable oil in a heavy skillet over medium-high heat until shimmering, about 325 to 350 F if you have a thermometer, otherwise test with one panko crumb and it should sizzle and brown in ~30 seconds; don’t overcrowd the pan, cook shrimp in batches.
Fry the shrimp 2 to 3 minutes per batch until golden and cooked through, turning once, then transfer to a wire rack or paper towel lined plate; keep finished shrimp on a warm oven tray if making multiple batches so they stay crisp.
While shrimp fry, whisk the sauce: 1/2 cup mayonnaise (Kewpie is extra good here), 1/4 cup sweet chili sauce, 1 to 2 tbsp sriracha depending on how spicy you like it, 1 tbsp honey or light brown sugar, and 1 tsp rice vinegar or a squeeze of lime juice; taste and adjust heat or sweetness, thin with a little water or lime if it feels too thick.
Toss about half the fried shrimp in a few tablespoons of the bang bang sauce so they’re nicely coated but not soggy, reserve extra sauce for drizzling on the tacos.
Warm 8 to 10 small corn or flour tortillas in a dry skillet for 20 to 30 seconds per side or wrap in foil and heat in a low oven; lay a handful of the 2 cups shredded green cabbage or coleslaw mix on each, add coated shrimp, then top with sliced avocado, chopped cilantro and thinly sliced green onions.
Drizzle with more bang bang sauce, squeeze fresh lime over everything, serve immediately while the shrimp are hot and crunchy; enjoy, and don’t be surprised if everyone asks for seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.