These bang bang shrimp tacos are crispy, saucy, and packed with fresh flavor in every bite.
With crunchy slaw, warm charred tortillas, and a creamy spicy shrimp filling, they feel like a restaurant-style dinner you can easily make at home.
Why You’ll Love This Recipe
The shrimp turn out crispy on the outside and juicy inside.
The bang bang sauce adds creamy heat and a touch of sweetness that makes every taco irresistible.
The slaw brings crunch, brightness, and balance to the rich shrimp.
This recipe feels fun and special, but the steps are simple and easy to follow.
It is perfect for weeknight dinners, casual gatherings, or taco nights at home.
What You’ll Need (Ingredient Highlights)
Shrimp are the star here, cooking quickly and holding the crispy coating beautifully.
Cornstarch creates a light, crisp crust that fries up golden without feeling heavy.
Mayonnaise, sweet chili sauce, and sriracha make the signature bang bang sauce creamy, sweet, and spicy.
Coleslaw mix keeps the prep easy while adding fresh crunch and texture.
Corn tortillas add a warm, toasty base that pairs perfectly with the saucy shrimp.
Pico de gallo and cilantro finish the tacos with freshness and color.
Pro Tips Before You Start
Pat the shrimp very dry before coating them in cornstarch.
This helps the coating stick better and keeps the oil from splattering too much.
Fry the shrimp in batches so the pan does not get crowded.
Toss the shrimp in the sauce while they are still warm for the best coating.
Char the tortillas just enough to make them pliable and lightly smoky.
Have all toppings ready before frying so you can assemble and serve right away.
How to Make Bang Bang Shrimp Tacos
Step 1 – Make the slaw
In a large bowl, combine the coleslaw mix, vinegar, lime juice, sugar, oil, salt, and pepper. Toss well and let it sit while you prepare the other components so the cabbage softens slightly and absorbs the flavor.
Step 2 – Mix the bang bang sauce
In a separate bowl, whisk together the mayo, sweet chili sauce, sriracha, garlic powder, and a pinch of salt until smooth. Taste and adjust the heat if needed.
Step 3 – Coat the shrimp
Pat the shrimp very dry with paper towels. Place the cornstarch in a shallow bowl, then toss the shrimp in batches until evenly coated, shaking off any excess.
Step 4 – Fry until crispy
Heat the oil in a large skillet over medium-high heat until shimmering. Fry the shrimp in batches for about 2 minutes per side, until golden and crisp, then transfer to a paper towel-lined plate.
Step 5 – Toss with sauce
While the shrimp are still warm, toss them gently in the bang bang sauce until coated. This helps the sauce cling evenly to every piece.
Step 6 – Char the tortillas
Warm a skillet or griddle over medium-high heat. Char each corn tortilla for about 30 seconds per side until lightly blistered and flexible, then keep them warm in a clean towel.
Step 7 – Assemble the tacos
Fill each warm tortilla with a layer of slaw, 3 to 4 pieces of bang bang shrimp, a spoonful of pico de gallo, and a sprinkle of chopped cilantro. Serve immediately while the shrimp is still warm and crisp.
What to Serve Them With
Serve these tacos with tortilla chips and guacamole for an easy dinner spread.
Mexican rice or cilantro lime rice makes a great side if you want something more filling.
A simple fruit salad or fresh corn salad works well for a lighter pairing.
They also go well with iced tea, lime sparkling water, or homemade lemonade.
Variations / Substitutions
Use flour tortillas if you prefer a softer wrap.
Swap shrimp for crispy chicken pieces if needed.
Add sliced avocado for extra creaminess.
Use bagged broccoli slaw instead of coleslaw mix for a slightly different texture.
Reduce the sriracha for a milder version, or add more for extra heat.
Storage & Leftovers
The shrimp are best served fresh, since the coating softens over time.
Store leftover shrimp, slaw, and toppings separately in airtight containers in the refrigerator for up to 2 days.
Reheat the shrimp in a hot skillet or air fryer to bring back some crispness.
Assemble the tacos just before serving for the best texture.
FAQs
Can I make the slaw ahead of time?
Yes, you can make it about 30 minutes ahead. This actually helps the flavor develop and softens the cabbage slightly.
Can I make the bang bang sauce in advance?
Yes, the sauce can be mixed ahead and chilled until needed. Just stir it before using.
How spicy are these tacos?
They have a moderate kick from the sriracha. You can easily adjust the heat up or down to suit your taste.
Can I use frozen shrimp?
Yes, just thaw them completely and pat them very dry before coating.
What is the best way to keep tortillas warm?
Stack them in a clean kitchen towel after charring. This keeps them soft and warm for assembly.
Can I air fry the shrimp instead?
Yes, though the texture may be a little different. Spray lightly with oil and cook until crisp and fully done.
Can I use pre-cooked shrimp?
It is better to use raw shrimp here. Pre-cooked shrimp can become overdone and less juicy.
How do I keep the shrimp crispy?
Fry in batches, avoid overcrowding, and serve right after tossing in the sauce.
What toppings go well with these tacos?
Pico de gallo, cilantro, avocado, and extra lime wedges all work well.
Can I make this recipe for a party?
Yes, just keep the components separate and assemble right before serving for the best texture.
Final Thoughts
These bang bang shrimp tacos are crispy, creamy, fresh, and full of bold flavor. They bring together everything people love about takeout-style tacos, but with a homemade touch that tastes even better.
Once you try them fresh from the skillet, they may become one of your favorite taco night dinners.
Full Recipe Card
Ingredients
- For the slaw
- 14 oz coleslaw mix
- 1 1/2 tbsp vinegar
- 1 tbsp freshly squeezed lime juice
- 1 tsp sugar
- 1 tsp oil
- 1/2 tsp salt
- 1/4 tsp pepper
- For the bang bang sauce
- 1/2 cup mayo
- 1/4 cup sweet chili sauce
- 1 1/2 tbsp sriracha
- 1/4 tsp garlic powder
- A pinch of salt
- For the shrimp
- 1 lb shrimp, peeled, deveined, and patted very dry
- 1 1/2 cups cornstarch
- 5 tbsp oil
- For assembly
- 12 corn tortillas, lightly charred
- 1/3 cup cilantro, roughly chopped
- 1 cup pico de gallo
Instructions
- Toss the coleslaw mix with vinegar, lime juice, sugar, oil, salt, and pepper. Let sit while preparing the other ingredients.
- Whisk together mayo, sweet chili sauce, sriracha, garlic powder, and salt until smooth.
- Pat the shrimp very dry, then coat them evenly in cornstarch.
- Heat oil in a skillet over medium-high heat. Fry shrimp in batches for about 2 minutes per side until golden and crispy.
- Transfer the shrimp to a paper towel-lined plate, then toss with the bang bang sauce while warm.
- Char the tortillas for about 30 seconds per side until warm and pliable.
- Assemble each taco with slaw, bang bang shrimp, pico de gallo, and cilantro. Serve immediately.
