🌮 Bang Bang Shrimp Tacos – Spicy, Crispy & Packed With Flavor!

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Craving a bold and exciting twist on taco night? Bang Bang Shrimp Tacos are here to fire up your dinner routine. Inspired by the popular appetizer from Bonefish Grill, this taco version takes crispy shrimp, coats them in a creamy sweet-and-spicy sauce, and tops it all off with crunchy slaw—wrapped in a warm tortilla.

These tacos bring texture, flavor, and satisfaction in every bite. Whether you’re making them for Taco Tuesday, a casual party, or a weeknight meal, Bang Bang Shrimp Tacos are guaranteed to steal the show.

🔧 Recipe Preparation Equipment

Here’s what you’ll need:

  • Mixing bowls
  • Whisk
  • Frying pan or deep fryer
  • Tongs
  • Baking sheet with rack (optional, for keeping shrimp warm)
  • Paper towels
  • Measuring cups and spoons
  • Small saucepan (optional for warming tortillas)

🛒 Ingredients

For the Bang Bang Shrimp:

  • 1 lb medium or large shrimp (peeled, deveined, tails off)
  • 1 cup buttermilk
  • 3/4 cup cornstarch
  • 1/4 cup flour
  • Salt and pepper to taste
  • Vegetable oil for frying

For the Bang Bang Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 tablespoon honey or sugar (optional for extra sweetness)
  • Juice of 1/2 lime (optional for tang)

For the Slaw:

  • 2 cups shredded cabbage (green or purple or both)
  • 1/4 cup shredded carrots
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon honey
  • 1 tablespoon mayo or Greek yogurt
  • Pinch of salt and pepper

For Assembly:

  • 8 small corn or flour tortillas (6-inch)
  • Fresh cilantro
  • Sliced green onions
  • Extra lime wedges
  • Optional: sliced jalapeños or avocado

👨‍🍳 How to Make Easy Bang Bang Shrimp Tacos

Step 1: Prepare the Shrimp

Rinse and pat shrimp dry. Place them in a bowl with the buttermilk and let them soak for 15–20 minutes. This helps tenderize the shrimp and helps the coating stick.

Step 2: Make the Bang Bang Sauce

In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and optional lime juice or honey. Adjust spice level to taste. Set aside.

Step 3: Mix the Slaw

In a separate bowl, combine shredded cabbage, carrots, vinegar, mayo, and a touch of honey. Toss well and season with salt and pepper. Refrigerate until ready to serve.

Step 4: Coat and Fry the Shrimp

Heat 1–2 inches of oil in a deep skillet to 350°F (175°C). While oil is heating, mix the cornstarch, flour, salt, and pepper in a shallow bowl. Remove shrimp from the buttermilk, let excess drip off, then dredge in the dry mixture.

Fry shrimp in small batches (do not overcrowd) for about 2–3 minutes until golden and crispy. Transfer to a paper towel-lined plate or rack to drain excess oil.

Step 5: Toss Shrimp in Sauce

Once fried, toss the shrimp in the bang bang sauce until lightly coated. You can also drizzle the sauce on top if you want to preserve the crispy texture.

Step 6: Warm the Tortillas

Lightly toast or warm tortillas in a skillet or microwave. Keep them covered with a clean towel to stay warm.

Step 7: Assemble the Tacos

Place a spoonful of slaw on each tortilla, top with a few shrimp, then drizzle with more bang bang sauce. Garnish with fresh cilantro, green onions, and a squeeze of lime.

🌶️ Variations

  • Grilled Shrimp Option: Skip frying and grill the shrimp for a lighter version.
  • Baked Shrimp: Bake the breaded shrimp at 425°F for 12–15 minutes instead of frying.
  • Keto/Low-Carb: Serve over lettuce cups instead of tortillas, and skip the breading.
  • Add Mango Salsa: For a tropical twist, top with fresh mango or pineapple salsa.
  • Make it Vegan: Use crispy tofu or cauliflower instead of shrimp.

🧑‍🍳 Cooking Notes

  • Shrimp Size: Medium to large shrimp work best—too small and they’ll get lost in the taco.
  • Keep It Crispy: Toss shrimp in sauce just before serving to maintain crunch.
  • Batch Cooking: Keep fried shrimp warm on a baking sheet in a 200°F oven if making a large batch.

🍽️ Serving Suggestions

  • Sides: Cilantro lime rice, tortilla chips and guac, or Mexican street corn.
  • Drinks: Try with agua fresca, margarita mocktails, or iced hibiscus tea.
  • Presentation: Serve tacos on a platter with lime wedges, hot sauce, and colorful slaw.

💡 Helpful Tips

  • Use Fresh Shrimp: If using frozen shrimp, thaw completely and pat dry before frying.
  • Don’t Skip the Slaw: The crisp texture and acidity balance the creamy bang bang sauce.
  • Double the Sauce: It’s delicious on everything—make extra for dipping!

⏱️ Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes

📊 Nutritional Information (Per 2 Tacos, Approx.)

  • Calories: 480
  • Protein: 22g
  • Fat: 25g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sodium: 720mg

❓ FAQs

Q: Can I make these ahead of time?

You can prep the slaw and sauce in advance, but the shrimp are best fried fresh for maximum crispiness.

Q: Can I air fry the shrimp?

Yes! Coat shrimp as directed and air fry at 400°F for 8–10 minutes, flipping halfway through.

Q: Is bang bang sauce very spicy?

It has a mild to medium kick from Sriracha. Adjust up or down based on preference.

✅ Conclusion

Bang Bang Shrimp Tacos are bold, flavorful, and incredibly satisfying. With crispy shrimp, zesty slaw, and that irresistible creamy-spicy sauce, these tacos are a restaurant-worthy treat you can easily whip up at home. Whether you’re feeding a crowd or just treating yourself, this recipe will quickly become a go-to favorite.

So get those tortillas ready—because tonight, it’s all about Bang Bang flavor!

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