Bang Bang Shrimp Tacos (Printable)
Golden crispy shrimp coated in spicy creamy sauce, served in warm tortillas with crisp cabbage slaw and fresh avocado.
# What You’ll Need:
→ Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha
12 - 1 teaspoon honey
13 - 1 teaspoon rice vinegar
→ Slaw
14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon lime juice
18 - 1 tablespoon mayonnaise
19 - Salt and pepper, to taste
→ Tacos & Garnishes
20 - 8 small flour or corn tortillas
21 - 1 avocado, sliced
22 - Lime wedges
23 - Additional cilantro, for garnish
# How-to Steps:
01 - In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar. Set aside.
02 - In a medium bowl, combine cabbage, carrots, cilantro, lime juice, and mayonnaise. Season with salt and pepper. Toss well and refrigerate until ready to use.
03 - Prepare three shallow bowls: one with cornstarch, salt, pepper, and garlic powder mixed together; one with beaten eggs; one with panko breadcrumbs.
04 - Pat shrimp dry. Dredge each shrimp first in the cornstarch mixture, then dip in egg, then coat with panko.
05 - Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side, until golden and cooked through. Remove and drain on paper towels.
06 - Toss fried shrimp gently with half of the Bang Bang sauce in a large bowl. Reserve the rest for drizzling.
07 - Warm tortillas in a dry skillet or microwave until pliable.
08 - Add slaw to each tortilla, top with Bang Bang shrimp, avocado slices, and a drizzle of remaining sauce. Garnish with cilantro and serve with lime wedges.
# Expert Advice:
01 -
- The homemade Bang Bang sauce comes together in two minutes and makes everything taste like you ordered takeout from your favorite spot
- You get that perfect crunch-tempura texture without a deep fryer, just a simple skillet and some hot oil
- These tacos hit every craving—something crispy, something creamy, something fresh, and just enough spice to keep things interesting
02 -
- Crowding the pan drops your oil temperature fast, leading to greasy shrimp instead of crispy ones—work in batches and let the oil come back to temperature between them
- The breading can fall off if you move the shrimp too much while frying—give them space in the pan and let them develop that initial crust before flipping
- Sauce-drenched shrimp gets soggy fast, so toss only what you will eat immediately and store leftover sauce and shrimp separately
03 -
- Paper towels under your cooling rack absorb excess oil while still letting air circulate, keeping shrimp crispy longer
- Let your fried shrimp rest for one minute before tossing with sauce—this helps the coating set and reduces soggy spots