About this recipe
These Crispy Bang Bang Shrimp Tacos are crunchy, creamy, spicy, and perfectly bright[cite: 2]. I love throwing these together when we are craving takeout but don't actually want to leave the house. Golden, crispy shrimp get tucked right into warm tortillas with crunchy slaw, fresh cilantro, lime, and a super quick bang bang sauce[cite: 2]. This recipe just works because the buttermilk and cornstarch coating stays completely crispy under that spicy, creamy mayo layer.
Why You'll Love This Recipe
It hits all the takeout cravings right at home with a fraction of the cost.
Ingredients
Crispy shrimp
- 1 lb large shrimp (peeled and deveined)
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- oil for frying
Bang bang sauce
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha (or more to taste)
- 1 tbsp lime juice
Tacos
- 8 small tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup fresh cilantro
- 1 whole lime (cut into wedges)
- 1/4 cup green onions (optional)
Ingredient Notes
Cornstarch
Using cornstarch alongside the flour is the secret to getting that shatteringly crisp exterior on the shrimp.
Equipment
Skillet
Mixing bowl
Tongs
Knife
Cutting board
Instructions
Make sauce
Stir your mayonnaise, sweet chili sauce, sriracha, and lime juice together in a small bowl until it is totally smooth[cite: 2]. Taste it and adjust the heat—you can always add an extra squeeze of sriracha if you like things spicy.
Coat shrimp
Pat your shrimp completely dry with a paper towel. Dry shrimp hold the coating better and fry up so much crispier[cite: 2]. Dip them in the buttermilk, then toss them through a mixture of flour, cornstarch, paprika, garlic powder, salt, and black pepper until fully dredged[cite: 2].
Fry shrimp
Get your oil hot in a skillet and drop the shrimp in (being careful not to crowd the pan). Frying in smaller batches keeps the temperature from dropping[cite: 2]. Let them cook for about 2 to 3 minutes until they are golden, totally opaque, and super crisp[cite: 2].
Warm tortillas
Warm the tortillas in a dry skillet or directly over a gas burner just until they soften up. A warm tortilla is much more flexible and will not crack when you start to load it up[cite: 2].
Assemble tacos
Start with a handful of shredded cabbage or slaw mix on the bottom to protect the tortilla[cite: 2]. Load in the crispy shrimp and drizzle heavily with that bang bang sauce. Finish them off with fresh cilantro, a sprinkle of green onions, and a big squeeze of fresh lime juice[cite: 2].
Common Mistakes to Avoid
Crowding the pan
If you add too many shrimp to the skillet at once, the oil temperature plummets and you get soggy shrimp instead of crispy ones.
Tips
- Always pat your shrimp thoroughly dry before starting—they hold the coating better and fry up crispier[cite: 2].
- Avoid crowding the pan so the shrimp actually fry instead of steam[cite: 2].
- Serve these immediately since the shrimp are best when hot and crisp[cite: 2].
Substitutions
- Skip the coating and just grill or sauté the shrimp for a lighter, faster taco[cite: 2].
- Make it completely gluten-free by swapping in a gluten-free flour blend and using corn tortillas[cite: 2].
- If you aren't into sweet chili, a chipotle mayo or spicy yogurt sauce works incredibly well here too[cite: 2].
What to Serve With It
Serve with an extra side of crunchy slaw or some salty tortilla chips.
Storage
Assemble these tacos right before you plan to serve them for the best flavor and crunch[cite: 2]. If you have leftovers, store the shrimp, sauce, and toppings in completely separate airtight containers in the refrigerator for up to 2 days[cite: 2]. When you are ready to eat again, reheat the shrimp in an air fryer or a hot oven to bring back that crispy texture[cite: 2].
Nutrition
- Serving Size
- 2 tacos
- Calories
- 470
- Protein
- 28g
- Carbohydrates
- 42g
- Fat
- 23g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 890mg
FAQ
Can I make Crispy Bang Bang Shrimp Tacos ahead?
You can definitely prep the sauce and chop the slaw ahead of time[cite: 2]. But for the absolute best texture, you really want to fry the shrimp right before you serve them.
How do I know the shrimp are completely cooked?
Keep a close eye on the color. Shrimp are fully done the second they turn pink and completely opaque all the way through[cite: 2].
Can I air fry the shrimp instead?
Yes, you totally can[cite: 2]. Just spray your coated shrimp generously with cooking oil and air fry them until they are crisp and opaque[cite: 2].
Recipe Card
Crispy Bang Bang Shrimp Tacos
Crispy shrimp tacos with creamy bang bang sauce, crunchy slaw, cilantro, and lime.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Crispy shrimp
- 1 lb large shrimp (peeled and deveined)
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- oil for frying
Bang bang sauce
- 1/2 cup mayonnaise
- 3 tbsp sweet chili sauce
- 1 tbsp sriracha (or more to taste)
- 1 tbsp lime juice
Tacos
- 8 small tortillas
- 2 cups shredded cabbage or slaw mix
- 1/4 cup fresh cilantro
- 1 whole lime (cut into wedges)
- 1/4 cup green onions (optional)
Instructions
- Make sauce: Stir your mayonnaise, sweet chili sauce, sriracha, and lime juice together in a small bowl until it is totally smooth[cite: 2]. Taste it and adjust the heat—you can always add an extra squeeze of sriracha if you like things spicy.
- Coat shrimp: Pat your shrimp completely dry with a paper towel. Dry shrimp hold the coating better and fry up so much crispier[cite: 2]. Dip them in the buttermilk, then toss them through a mixture of flour, cornstarch, paprika, garlic powder, salt, and black pepper until fully dredged[cite: 2].
- Fry shrimp: Get your oil hot in a skillet and drop the shrimp in (being careful not to crowd the pan). Frying in smaller batches keeps the temperature from dropping[cite: 2]. Let them cook for about 2 to 3 minutes until they are golden, totally opaque, and super crisp[cite: 2].
- Warm tortillas: Warm the tortillas in a dry skillet or directly over a gas burner just until they soften up. A warm tortilla is much more flexible and will not crack when you start to load it up[cite: 2].
- Assemble tacos: Start with a handful of shredded cabbage or slaw mix on the bottom to protect the tortilla[cite: 2]. Load in the crispy shrimp and drizzle heavily with that bang bang sauce. Finish them off with fresh cilantro, a sprinkle of green onions, and a big squeeze of fresh lime juice[cite: 2].
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