If you are craving a dish that delivers a perfect balance of creamy, spicy, and crispy all wrapped up in a handheld delight, you need to try this Bang Bang Shrimp Tacos Recipe. These tacos turn simple shrimp into a flavor-packed sensation with a crunchy coating and a luscious bang bang sauce that will have you coming back for more. Whether you’re hosting friends or looking for a fun weeknight dinner, these shrimp tacos bring excitement to the table with every bite.
Ingredients You’ll Need
Gathering the right ingredients is essential for making your Bang Bang Shrimp Tacos Recipe sing. Each component plays a unique role, from the tangy and spicy bang bang sauce to the crispy coating on the shrimp and the fresh toppings that add crunch and color.
- Mayonnaise: Provides a creamy base for the bang bang sauce that perfectly coats the shrimp.
- Chili garlic sauce: Gives the sauce its signature spicy kick and vibrant flavor.
- Sriracha sauce (optional): Adds an extra layer of heat to amp up the bang bang sauce.
- Extra-large shrimp (peeled and deveined): The star of the dish, juicy and tender when fried crispy.
- Buttermilk: Marinating the shrimp in this tenderizes them and infuses subtle tang.
- All-purpose flour: Combines with cornstarch to create the perfect crispy breading.
- Cornstarch: Ensures an ultra-crisp crust that stays crunchy after frying.
- Kosher salt and black pepper: Essential seasoning for the breading mixture.
- Vegetable oil: Ideal for frying to a golden, crispy perfection.
- Taco-sized flour tortillas (or Bibb lettuce leaves): The perfect vessel to hold your shrimp and toppings.
- Shredded cabbage: Adds refreshing crunch and a lovely contrast to the creamy shrimp.
- Thinly sliced radishes: Bring a peppery bite and bright color to the tacos.
- Thinly sliced jalapeño peppers: For those who love an extra spicy pop.
- Sliced green onions: Adds a fresh, mild onion flavor.
- Chopped cilantro: Finishes with herbaceous brightness that ties everything together.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Make the Bang Bang Sauce
The heart of these tacos is the sauce that gives them their name. Whisk together mayonnaise, chili garlic sauce, and optional Sriracha until smooth and spicy-sweet. This sauce will not only coat the shrimp but also drizzle over the finished tacos for an extra hit of flavor.
Step 2: Marinate the Shrimp
Place your peeled and deveined shrimp in a bowl, then pour buttermilk over them. Let them soak for about 20 minutes. This simple step tenderizes the shrimp while subtly enhancing their natural sweetness, which perfectly balances the bold bang bang sauce later.
Step 3: Prepare Your Breading Station
Mix the all-purpose flour, cornstarch, kosher salt, and black pepper in a medium bowl. Setting up a cooling rack over a sheet pan for the breaded shrimp will help keep them crisp after frying. Have a draining station with paper towels or another rack ready and preheat your oven to 200°F to keep cooked shrimp warm between batches.
Step 4: Bread the Shrimp
Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches, shaking off any excess flour. Arrange them spaced out on the cooling rack—this drying step is key to a crispy shell once fried.
Step 5: Heat the Oil
Fill a large, heavy pot with vegetable oil and heat it to 350°F. Maintaining the right temperature allows the shrimp to cook evenly and develop that golden, crunchy crust without absorbing too much oil.
Step 6: Fry the Shrimp
Carefully drop a handful of shrimp into the hot oil. After about one minute, gently stir to prevent sticking. Fry for 4 to 4 1/2 minutes or until crisp and golden. Remove with a slotted spoon, drain excess oil, and keep warm in the preheated oven. Repeat with remaining shrimp, letting the oil come back to temperature between batches.
Step 7: Sauce the Shrimp and Assemble
Once all the shrimp are fried, toss them with one cup of your prepared bang bang sauce to coat evenly. Layer shredded cabbage on warmed tortillas, add the sauced shrimp, and drizzle some more sauce on top. Garnish generously with radishes, jalapeños, green onions, and cilantro for a fresh, colorful finish.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
Don’t skip the garnishes—they bring brightness and texture that elevate the tacos. Thinly sliced radishes offer peppery crunch, jalapeños add a fiery bite, green onions bring mild sharpness, and cilantro ties it all together with fresh herbal notes. These toppings create a perfect balance to the creamy, spicy shrimp.
Side Dishes
Pair these tacos with light sides like Mexican street corn, a tangy slaw, or a refreshing cucumber salad to balance the richness. Even simple tortilla chips with guacamole can complement the spicy flavors beautifully.
Creative Ways to Present
Try serving these tacos in mini-sized tortillas for a fun appetizer at your next party or swap the tortillas for Bibb lettuce leaves for a low-carb, fresh twist. You can also serve the shrimp on a bed of rice with the bang bang sauce drizzled on top for a heartier meal option.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp and bang bang sauce separate in airtight containers in the refrigerator for up to two days. This prevents sogginess and keeps the crispy texture intact until you’re ready to enjoy them again.
Freezing
For longer storage, freeze the fried shrimp before saucing them in a single layer on a baking sheet, then transfer to a freezer-safe container. The bang bang sauce does not freeze well, so prepare it fresh when ready to serve.
Reheating
Reheat shrimp in a preheated oven at 350°F for about 5 to 7 minutes to maintain crispiness. Avoid microwaving as this tends to make the shrimp soggy. Add fresh bang bang sauce and toppings right before serving for the best experience.
FAQs
Can I make the bang bang sauce ahead of time?
Absolutely! The bang bang sauce can be made up to two days in advance and stored in the refrigerator. This allows the flavors to meld even more, making your Bang Bang Shrimp Tacos Recipe even more delicious.
What type of shrimp is best for this recipe?
Extra-large shrimp, peeled and deveined, work best as they provide a satisfying bite and stay juicy after frying. Smaller shrimp may overcook quickly and lose their texture.
Can I bake instead of frying the shrimp?
While frying gives the shrimp that ultimate crispiness, you can bake breaded shrimp at 425°F for about 10-12 minutes. They won’t be quite as crispy but still delicious and lighter.
Is there a way to make this recipe gluten-free?
Yes! Swap the all-purpose flour with gluten-free flour blends and use gluten-free corn tortillas. Make sure to check that your chili garlic sauce is also gluten-free for a safe substitution.
How spicy is the Bang Bang Shrimp Tacos Recipe?
The heat level is moderate with chili garlic sauce and optional Sriracha in the sauce. You can adjust spiciness by adding more or less Sriracha or jalapeños to suit your taste.
Final Thoughts
There is something so irresistible about the combination of crunchy shrimp, creamy spicy sauce, and crisp fresh toppings in the Bang Bang Shrimp Tacos Recipe. Once you try it, you’ll understand why it’s a beloved favorite. So go ahead and dive in—you’re guaranteed to turn an ordinary meal into a fiesta of flavors and textures that everyone will rave about!
Print
Bang Bang Shrimp Tacos Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
These Bang Bang Shrimp Tacos are a delicious fusion of crispy, spicy shrimp and fresh, crunchy toppings, all wrapped in warm tortillas. The shrimp are marinated in buttermilk, coated in a crispy flour and cornstarch mixture, then deep-fried to golden perfection before being tossed in a creamy, spicy Bang Bang sauce. Served with shredded cabbage, radishes, jalapeños, green onions, and cilantro, these tacos offer a perfect balance of heat, creaminess, and texture for an impressive and flavorful meal.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp and Breading
- 1 1/2 pounds extra-large (26–30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil (for frying)
Taco Assembly and Garnishes
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a lighter option)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together the mayonnaise, chili garlic sauce, and optional Sriracha until fully blended. Refrigerate the sauce for up to two days until ready to use.
- Marinate the shrimp: Place the peeled and deveined shrimp in a separate bowl and pour the buttermilk over them. Let the shrimp marinate for 20 minutes to tenderize and add flavor.
- Prepare your breading station: In a medium bowl, combine the all-purpose flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on top of a sheet pan to place the breaded shrimp before frying to keep them crispy. Also prepare a draining station by lining another sheet pan with paper towels or placing a cooling rack over it. Preheat your oven to 200°F to keep cooked shrimp warm.
- Bread the shrimp: Drain the buttermilk from the shrimp, then toss them in the flour mixture in batches, shaking off excess flour. Arrange the breaded shrimp on the cooling rack to dry out while you heat the oil.
- Heat the oil: Pour vegetable oil into a wide, deep pot such as a Dutch oven. Place a thermometer in the oil and heat over medium-high heat until it reaches 350°F, about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After one minute, gently stir and separate any shrimp sticking together using a slotted spoon. Continue frying for 4 to 4 1/2 minutes until the shrimp turn golden brown and crispy.
- Keep shrimp warm and continue frying: Remove fried shrimp with the slotted spoon and place on the draining rack to remove excess oil. Transfer shrimp to the oven set at 200°F to keep warm. Repeat frying in batches, allowing oil temperature to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, toss them in 1 cup of the prepared bang bang sauce to coat evenly. Reserve remaining sauce for drizzling over assembled tacos.
- Assemble the tacos: Fill each warmed tortilla with shredded cabbage, then top with sauced shrimp. Add more bang bang sauce if desired, and garnish with sliced radishes, jalapeños, green onions, and chopped cilantro. Serve immediately for best flavor and texture.
Notes
- Marinating shrimp in buttermilk helps tenderize and adds moisture for better frying results.
- Use a deep heavy pot like a Dutch oven for safe frying and consistent heat.
- Keep fried shrimp warm in a low oven to maintain crispiness while frying remaining batches.
- Shrimp can be substituted with chicken or tofu if desired.
- For a low-carb option, use Bibb lettuce leaves instead of tortillas.
- Adjust the amount of Sriracha to control the heat level of the sauce.
- Ensure oil temperature is maintained around 350°F to avoid greasy shrimp and ensure crispiness.
