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Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos with crispy golden shrimp coated in a glossy coral bang bang sauce. Each taco is filled with purple cabbage slaw, crunchy cucumber, and a dramatic drizzle of extra sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and coating
  • 1.5 lb large shrimp Peeled and deveined. Pat completely dry for best crisping.
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp garlic powder
  • Salt and pepper To taste.
  • Vegetable oil For frying.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Tacos and toppings
  • 8 corn or flour tortillas Small tortillas, warmed.
  • 2 cup purple cabbage Shredded.
  • 1 cup cucumber Julienned.
  • Fresh cilantro For serving.
  • lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth, then reserve half for drizzling.
  2. Set the reserved sauce aside so it stays ready for the final drizzle over the tacos.
Coat and fry the shrimp
  1. Pat shrimp dry, then toss with cornstarch, all-purpose flour, garlic powder, salt, and pepper until evenly coated.
  2. Heat about 1 inch of vegetable oil in a cast iron skillet to 375°F.
  3. Fry shrimp at 375°F for 2–3 minutes per side until golden and crispy, then drain on paper towels.
Assemble the tacos
  1. Toss the crispy shrimp in the bang bang sauce until evenly coated.
  2. Warm tortillas and fill each with shredded purple cabbage slaw and bang bang shrimp.
  3. Drizzle with the reserved sauce, then top with julienned cucumber and fresh cilantro.
  4. Serve immediately with lime wedges on the side for squeezing.

Notes

Pro tip: keep a close eye on the fry temperature—consistently 375°F helps the coating turn crisp instead of soggy. Store leftovers covered in the fridge up to 3 days (keep shrimp and sauce separate if possible). Freeze fried shrimp only for up to 1 month; re-crisp in a hot oven rather than microwaving. For a lighter option, use light mayonnaise in the sauce without changing the method.