Name: Bang Bang Shrimp Tacos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup mayonnaise; 1/4 cup chili garlic sauce; 1 teaspoon sriracha sauce (optional); 1 1/2 pounds extra-large shrimp (26–30 count), peeled and deveined; 1 cup buttermilk; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 cups vegetable oil (for frying); 10 taco-sized flour tortillas, warmed; 8 ounces shredded cabbage (about 3 cups); 1/2 cup thinly sliced radishes; 1 to 2 jalapeño peppers, thinly sliced; 1/4 cup sliced green onions; 1/4 cup chopped fresh cilantro; Lime wedges, for serving

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These Bang Bang Shrimp Tacos are packed with crispy, golden shrimp tossed in a creamy, spicy sauce and tucked into warm tortillas with fresh, crunchy toppings. Every bite delivers the perfect balance of heat, richness, and texture, making them an irresistible dinner option for weeknights or gatherings.

Why You’ll Love This Recipe

First, the shrimp are incredibly crispy thanks to a combination of flour and cornstarch, giving you that satisfying crunch even after they’re coated in sauce.

Second, the homemade bang bang sauce blends creamy mayonnaise with chili garlic sauce and a touch of sriracha for adjustable heat. You can easily make it milder or spicier to suit your taste.

Third, these tacos are customizable. From shredded cabbage to fresh radishes and jalapeños, everyone can build their taco just the way they like it.

Finally, they feel restaurant-worthy but are simple enough to prepare at home in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the bang bang sauce:

1 cup mayonnaise
1/4 cup chili garlic sauce
1 teaspoon sriracha sauce (optional, adjust to taste)

For the shrimp:

1 1/2 pounds extra-large shrimp (26–30 count per pound), peeled and deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cups vegetable oil, for frying

For serving:

10 taco-sized flour tortillas, warmed
8 ounces shredded cabbage (about 3 cups)
1/2 cup thinly sliced radishes
1 to 2 jalapeño peppers, thinly sliced
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
Lime wedges, for serving

Directions

Make the bang bang sauce
In a medium bowl, whisk together the mayonnaise, chili garlic sauce, and sriracha until smooth and well combined. Cover and refrigerate for up to 2 days if making ahead.
Marinate the shrimp
Place the peeled and deveined shrimp in a bowl and pour the buttermilk over them. Let them marinate for 20 minutes at room temperature.
Prepare the breading station
In a separate bowl, combine the flour, cornstarch, kosher salt, and black pepper. Stir well to evenly distribute the seasonings.
Set a wire rack over a baking sheet for the breaded shrimp. Prepare another baking sheet lined with paper towels (or another rack) for draining the fried shrimp.
Preheat the oven to 200°F to keep cooked shrimp warm.
Bread the shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off. Working in batches, toss the shrimp in the flour mixture until fully coated. Shake off excess flour and arrange them on the wire rack. Let them rest while the oil heats; this helps the coating adhere better.
Heat the oil
In a large, deep pot or Dutch oven, pour in the vegetable oil. Heat over medium-high heat until the oil reaches 350°F. Use a thermometer to maintain a steady temperature.
Fry the shrimp
Carefully add about 7 to 8 shrimp at a time to the hot oil. Fry for 4 to 4 1/2 minutes, stirring gently after the first minute to prevent sticking. Cook until golden brown and crisp.
Drain and keep warm
Remove the shrimp with a slotted spoon and place them on the prepared rack or paper towels to drain. Transfer cooked shrimp to the warm oven. Allow the oil to return to 350°F before frying the next batch.
Sauce the shrimp
Once all shrimp are fried, place them in a large bowl. Toss with 1 cup of the prepared bang bang sauce until evenly coated. Reserve the remaining sauce for drizzling.
Assemble the tacos
Place a handful of shredded cabbage onto each warmed tortilla. Top with sauced shrimp. Drizzle extra sauce if desired. Garnish with sliced radishes, jalapeños, green onions, chopped cilantro, and a squeeze of fresh lime.

Serve immediately for best texture and flavor.

Servings and timing

Servings: 4 to 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

For a lighter version, bake the breaded shrimp at 425°F for 12 to 15 minutes, flipping halfway through, or air fry at 400°F for about 8 to 10 minutes until crisp.

Swap flour tortillas for lettuce leaves to reduce carbohydrates and add freshness.

Add diced avocado or a spoonful of pico de gallo for extra flavor and texture.

Use corn tortillas for a slightly sweeter, traditional taco base.

For extra heat, add a pinch of cayenne pepper to the flour mixture.

Storage/Reheating

Store leftover fried shrimp and sauce separately in airtight containers in the refrigerator for up to 3 days.

To reheat, preheat the oven to 200°F. Place the shrimp on a baking sheet and warm for about 15 minutes until heated through and crisp. Let the sauce sit at room temperature while the shrimp warms, then toss together just before serving.

Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before marinating in buttermilk.

What size shrimp works best?

Extra-large shrimp (26–30 count per pound) provide a meaty bite and cook evenly.

Can I make the sauce ahead of time?

Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator.

How do I keep the shrimp crispy?

Let the breaded shrimp rest before frying and avoid overcrowding the pot to maintain oil temperature.

Can I air fry instead of deep frying?

Yes, air fry at 400°F for 8 to 10 minutes, turning halfway through.

Is the sauce very spicy?

It has a mild to medium heat level. You can reduce or increase the sriracha to adjust the spice.

What oil is best for frying?

Neutral oils with high smoke points, such as vegetable or canola oil, work best.

Can I prepare the shrimp in advance?

You can bread the shrimp slightly ahead of time, but fry them just before serving for maximum crispiness.

What other toppings work well?

Diced avocado, shredded carrots, mango salsa, or a squeeze of extra lime are all delicious additions.

Can I use a different protein?

Yes, you can substitute with crispy fish or even grilled chicken prepared in a similar style.

Conclusion

Bang Bang Shrimp Tacos combine crispy fried shrimp, creamy spicy sauce, and fresh toppings for a bold and satisfying meal. They’re perfect for entertaining or upgrading your taco night with something extra special. With the right balance of crunch, heat, and freshness, this recipe is sure to become a favorite in your kitchen.