These fried Bang Bang Shrimp Tacos are crispy, crunchy, sweet and tangy. Packed with bold flavors and vibrant colors, and they are also really easy to make!
Just like in my Bang Bang Shrimp Bowls, the shrimp is fried until golden, then tossed with a quick bang bang sauce and paired with a creamy, tangy slaw on warm flour tortillas.
Bang bang shrimp is a dish made famous by Bonefish Grill. They are basically deep-fried shrimp coated in a creamy Thai sweet chili-based sauce. I love turning them into a full meal by making bang bang shrimp tacos!
These tacos have amazing texture and taste: crispy shrimp, sweet-spicy sauce, and cool, creamy slaw. If you love crispy shrimp, be sure to try my Coconut Shrimp recipe!
You can prep several components ahead, making them perfect for busy weeknights when you want something quick, flavorful, and satisfying. You may even add extra toppings, like my crunchy Japanese Cucumber Salad.
Looking for more vibrant shrimp recipes? Check out my Mango Shrimp Salad, Honey Walnut Shrimp, and this tasty Shrimp Corn Chowder.
Why I Love This Recipe
- So crunchy! Both the crispy and saucy shrimp, and the crunchy and creamy slaw add great texture.
- The bang bang sauce is so good! Creamy, sweet, tangy, with a little bit of heat.
- Customizable. Mix and match your favorite toppings.
- Easy to make! Shrimp cooks fast and the toppings take no time to make.
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Ingredients Notes
Here are some quick ingredient notes from testing this bang bang shrimp tacos recipe. I hope these tips should make shopping and prep easier!
- Jumbo or extra large shrimp: Peeled, deveined shrimp with tails off. A 1-pound bag of 25-count shrimp works well. I use frozen shrimp, fully thawed and patted dry.
- Buttermilk: Tenderizes the shrimp and helps the cornstarch adhere better.
- Cornstarch: Creates a light, extra crispy coating that holds up really well to the bag bang sauce. Don’t use flour here, it won’t crisp up as well as cornstarch.
- Vegetable oil: A high temperature oil is needed for frying.
- Kewpie mayonnaise, sriracha, and Thai sweet chili sauce for the bang bang sauce. For the sweet chili sauce, I’d recommend using Mae Ploy brand. Regular mayo eorks too.
- Thinly sliced cabbage, scallions and cilantro for the quick slaw. You can also use a pre-packaged slaw mix for convenience.
- Mayonnaise and sour cream, both are for the slaw.
- Fresh limes: For the slaw and for serving. The acidity provides a nice contrast to the creamy components of these bangbang shrimp tacos.
- Flour tortillas: Taco-sized, not fajita-sized. They are also known as “street taco flour tortillas.” Corn tortillas also work great here!
- Salt and pepper to taste
As always, quantities can be found in the recipe card down below.
How To Make Bang Bang Shrimp Tacos
Making these delicious bang bang shrimp tacos is actually very simple. You can also prep stuff ahead. Let me show you how!
Step 1 | Prep the toppings
For the slaw: In a large bowl, combine the thinly sliced cabbage (use a sharp knife of mandoline), scallions, cilantro, mayo, sour cream and freshly squeezed lime juice. Season with salt and pepper and toss to combine.
Step 2 | Fry the shrimp
In a bowl, season the prepared shrimp with salt and pepper, then add the buttermilk and toss.
Heat oil in a large frying pan until it reaches 350 to 365 degrees F. Use a candy thermometer to check. Meanwhile, coat shrimp with cornstarch, pressing to adhere. In batches, fry the coated shrimp in batches for about 4 to 5 minutes until golden brown. Transfer to a plate lined with paper towel.
Step 3 | Toss with bang bang sauce
In a bowl, mix the mayo, sriracha and Thai sweet chili sauce until combined. Adjust to taste. Toss all the fried shrimp in half or two-thirds of the bang bang sauce, and save the rest for serving.
Step 4 | Assemble tacos
Time to assemble our bang bang shrimp tacos! Top each warm flour tortilla with about 2-3 pieces of the shrimp, then top with the slaw (and any additional toppings) and a fresh squeeze of lime juice on top. Serve immediately while it’s crunchy and warm!
Tips for Making Crispy Fried Shrimp
- Use jumbo or extra large shrimp. They tend to shrink when cooked, so the bigger the better for a fuller bite!
- Don’t substitute the cornstarch. It gives a crispier, crunchier texture that holds up well to the sauce. Flour won’t work as well.
- Wait for the oil to reach the right temperature: Deep frying should be done between 350 to 365 F. Use a candy thermometer to check.
- Use a cast iron pan, as it retains heat very well.
- Use a high smoke point oil for frying, such as vegetable or canola oil. Don’t use olive oil – it will burn.
- Fry in batches: Every time you add food, oil temperature drops. Frying in batches makes it easier to bring the right oil temperature back.
Prep Ahead
If you prep ahead the components for the bang bang shrimp tacos, you’ll have dinner ready in a flash! Here is how to do it.
- The bang bang sauce can be made up to 1-2 days ahead and refrigerated.
- Coleslaw: Pre-slice the cabbage, scallions, and cilantro. But wait until ready to serve to add the dressing, otherwise it can get soggy.
- Shrimp: Thaw the shrimp the day before, and make sure it’s peeled and deveined.
Serving and Pairing Ideas
A side of seasoned rice or a fresh, colorful salad pairs perfectly with these bang bang shrimp tacos. Give these a try!
Topping Variations: Japanese Pickled Cucumbers, Avocado Crema, or Pico de Gallo are all great topping additions!
Recipe FAQs
Submerge shrimp in cold water and change it out every 5 minutes. Frozen shrimp will thaw in 15 minutes or so.
It depends on how much sriracha and Thai sweet chili sauce you use. Adjust to taste.
The best way is by using a candy thermometer. You can easily clip to the side of the frying pan and adjust the heat as needed. It should be between 350-365 degrees F.
Wet batter can’t typically go in the air fryer. However, adjust the recipe and use a breading technique. Follow my Coconut Shrimp recipe, omitting the coconut. Air fry for 8 to 9 minutes at 390 degrees F.
More Shrimp Recipes
- Garlic Shrimp Pasta
- Grilled Marinated Shrimp
- Shrimp Guacamole Bites
- Grilled Shrimp Salad
- Shrimp Lo Mein
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Bang Bang Shrimp Tacos
Equipment
- 3.6 quart cast iron braiser for frying
- Candy thermometer to check oil temperature
Ingredients
Coleslaw topping
- 3 cups thinly sliced cabbage - I use a mix of green and purple
- 3 scallions - thinly sliced diagonally
- ¼ cup cilantro, roughly chopped
- ¼ cup kewpie mayonnaise - or regular mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
Bang bang sauce
- ¾ cup kewpie mayonnaise - or regular mayonnaise
- ¼ cup Thai sweet chili sauce - I'd recommend "Mae Ploy" brand
- 1 to 2 teaspoons Sriracha - or to taste
For the shrimp tacos
- 1 pound jumbo or extra large shrimp - peeled and deveined
- Salt and pepper
- 1 cup buttermilk
- 1 to 2 cups cornstarch - or as needed, for dredging
- Vegetable oil for frying - enough to fill about 2 inches deep in pan
- 12 soft flour tortillas - taco-sized, not fajita sized
- Lime wedges - for serving
Instructions
- Make the coleslaw topping: In a large bowl, combine all the slaw ingredients (cabbage, scallions, cilantro, mayonnaise, sour cream, and lime juice). Toss to combine evenly, and season with salt and pepper to taste. Set aside.
- Make the bang bang sauce: In a medium bowl, whisk the mayonnaise, Thai sweet chili sauce, and sriracha until evenly combined. Set aside.
- Pat dry shrimp and season with ½ teaspoon Kosher salt and ¼ teaspoon ground black pepper. Toss the shrimp in buttermilk. Set aside.
- Heat oil (about 2 inches deep) in a heavy duty pan until the oil’s temperature reaches 350 to 365 F. Use a candy thermometer to check the temperature.
- As the oil nears the right temperature, toss the buttermilk-coated shrimp with cornstarch (a few at a time, leave excess buttermilk behind), pressing gently so the cornstarch sticks well.
- In batches, cook shrimp in batches for about 4 minutes until crispy and golden brown. Transfer to a plate lined with paper towel to soak any excess oil. Repeat with the remaining shrimp. Note: the oil temperature will drop when you add food – you can increase the heat to bring it back to temperature.
- Toss the fried shrimp with about half or two-thirds of the prepared bang bang sauce. Save the rest of the sauce for serving.
- Assemble: Top each warm flour tortilla with about 2 pieces of the bang bang shrimp. Top with the coleslaw and serve with a fresh squeeze of lime juice and a good drizzle of the bang bang sauce. Serve immediately and enjoy!
Notes
- Thai sweet chili sauce: I’d recommend using Mae Ploy brand. They come in bottles in the Asian food section at most grocery stores.
- Use jumbo or extra large shrimp. It will shrink when cooked.
- Cornstarch: Do not substitute with flour (it won’t get as crispy).
- Use vegetable or canola oil for frying. Avocado or peanut oil work too, but are pricier. Don’t use olive oil for frying.
- Ideal deep frying temperature for shrimp: 350 to 365 degrees F.
- Prep ahead: Make the sauce 1-2 days ahead and refrigerate. Slice the slaw ingredients, but don’t toss with the dressing yet.
- Extra toppings: Japanese cucumber salad, avocado crema, pico de gallo.
- Coleslaw: Use a pre-packaged slaw mix for convenience.
Lois says
Really good. Next time I will just make it as a salad.
Denee says
This is a hit in my house, we are making it for the second time tonight, fish included. I didn’t know you could fry with cornstarch thanks for the free game
April says
This shrimp tacos is the bomb! Cut back on carbs using the 0 carb shells! Was looking for a shrimp tacos recipe and daughter liked it and my husband couldn’t stop eating it! 10 stars!
Cassandra says
My family loved these!!! Even my kiddo that doesn’t like shrimp loved them!!
Tania says
Thank you Cassandra! So happy to hear!