Crispy Bang Bang Shrimp Tacos Recipe Perfect for Easy Weeknight Dinners

Let me tell you, the scent of sizzling shrimp coated in a spicy, creamy bang bang sauce, mingling with the crisp freshness of a crunchy slaw, wafting through my kitchen is enough to make anyone’s mouth water. The first time I made these crispy bang bang shrimp tacos, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my family had a little seafood spot by the bay, and the flavors of fresh shrimp wrapped in warm tortillas always brought everyone to the table. Years ago, I tried to recreate that magic, and honestly, this recipe hits all those nostalgic notes with a modern, dangerously easy twist.

My family couldn’t stop sneaking these tacos off the plate while I was busy plating them (and I can’t really blame them). Whether it was a casual weeknight dinner or a last-minute potluck, these tacos stole the show every single time. You know what makes this recipe so addictive? It’s the perfect combo of crispy shrimp, creamy bang bang sauce, and that bright, crunchy slaw that adds a pop of freshness. Perfect for busy nights when you want something fast but still packed with flavor, these tacos have quickly become a staple for family dinners and casual get-togethers alike. Honestly, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After testing this recipe multiple times in the name of research, of course, I can say it truly delivers on every front. Here’s why you’re going to love these crispy bang bang shrimp tacos:

• Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; most of these are pantry staples or easy finds.
• Perfect for Any Occasion: Great for casual dinners, weekend gatherings, or even a fun taco night.
• Crowd-Pleaser: Kids and adults alike rave about the crispy shrimp and the tangy, creamy sauce combo.
• Unbelievably Delicious: The texture contrast between crispy shrimp and crunchy slaw is pure, nostalgic comfort.

What sets this crispy bang bang shrimp tacos recipe apart is the way the shrimp get battered and fried for that golden crunch, then tossed in a homemade bang bang sauce that’s got just the right kick—not too overpowering, but enough to make your taste buds dance. Plus, the fresh slaw isn’t just a sidekick; it’s a bright, zesty partner that balances all the richness. This isn’t just another taco recipe—it’s the best version you’ll find, tested and tweaked until it feels like a warm hug on a plate. Whether you’re impressing guests or just treating yourself to some comfort food, these tacos check all the boxes.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are easy to find at any grocery store, and you likely already have many in your pantry.

• For the Shrimp:
  • 1 lb (450g) medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 cup (120g) all-purpose flour (can swap with almond flour for gluten-free)
  • 1/2 cup (60g) cornstarch (adds extra crispiness)
  • 1 tsp smoked paprika (adds smoky depth)
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large egg, beaten (helps batter stick)
  • Vegetable oil, for frying (I recommend canola or peanut oil for high heat)
• For the Bang Bang Sauce:
  • 1/2 cup (120ml) mayonnaise (I prefer Hellmann’s for creaminess)
  • 2 tbsp sweet chili sauce (grab the Thai brand for authentic flavor)
  • 1-2 tsp Sriracha (adjust for spice preference)
  • 1 tsp honey (balances heat with sweetness)
  • 1 tsp lime juice (freshly squeezed is best)
• For the Crunchy Slaw:
  • 2 cups (150g) shredded green cabbage
  • 1 cup (75g) shredded red cabbage
  • 1 large carrot, julienned or shredded
  • 1/4 cup (15g) chopped fresh cilantro
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
• For Assembly:
  • 8 small corn or flour tortillas (warmed)
  • Optional garnishes: sliced avocado, extra cilantro, lime wedges

Feel free to swap the slaw veggies based on what’s fresh or in season—radishes or jicama work great for extra crunch. And if you want to keep things lighter, use Greek yogurt instead of mayo in the bang bang sauce. Honestly, this recipe is forgiving and flexible, which makes it even more fun to make your own.

Equipment Needed

• Large mixing bowls – for batter and slaw
• Deep frying pan or a heavy-bottomed skillet – for frying the shrimp (a cast iron skillet holds heat well)
• Tongs or slotted spoon – to safely turn and remove shrimp from oil
• Paper towels or a wire rack – for draining excess oil from fried shrimp
• Sharp knife and cutting board – to prep slaw and garnishes
• Measuring cups and spoons – for precise ingredient amounts
• Small whisk or fork – to mix bang bang sauce

If you don’t have a deep frying pan, a Dutch oven or even a deep skillet works beautifully. For a healthier twist, you could try an air fryer to crisp the shrimp, but frying gives that unbeatable crunch I love. Keeping your oil temperature steady is key here—too low and the batter absorbs oil, too high and it burns fast. I use a candy or deep-fry thermometer to keep an eye on things, but a simple test with a small bit of batter dropping in will tell you when you’re good to go.

Preparation Method

1. Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside. (This helps the batter stick better.)
2. Make the Batter: In a large bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper. In a separate small bowl, beat the egg.
3. Batter the Shrimp: Dip each shrimp in the beaten egg, then dredge in the flour mixture, pressing lightly to coat evenly. Set the coated shrimp on a plate while you heat the oil.
4. Heat the Oil: Pour about 2 inches (5 cm) of vegetable oil into your frying pan. Heat over medium-high heat to 350°F (175°C). Test with a small bit of batter—it should sizzle and float immediately.
5. Fry the Shrimp: Working in batches to avoid overcrowding, fry the shrimp for 2-3 minutes on each side or until golden brown and crispy. Use tongs to flip gently. Remove and place on paper towels or a wire rack to drain excess oil.
6. Prepare the Bang Bang Sauce: While shrimp fry, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a small bowl. Adjust spice level to taste.
7. Make the Slaw: In a large bowl, toss shredded green and red cabbage, carrot, and cilantro with lime juice, olive oil, salt, and pepper. Let it sit for 5-10 minutes to meld flavors.
8. Warm the Tortillas: Heat tortillas in a dry skillet or microwave wrapped in a damp towel for 20-30 seconds until pliable and warm.
9. Assemble the Tacos: Place a handful of slaw on each tortilla, top with 3-4 crispy shrimp, drizzle generously with bang bang sauce, and add optional garnishes like avocado slices or extra cilantro.
10. Serve Immediately: These tacos are best enjoyed fresh while the shrimp are still crispy and the slaw is crunchy.

If your batter feels too thick, add a splash of water to loosen it up slightly. And don’t skip resting the slaw—it really perks up the flavor. Fried shrimp can get soggy if left too long, so plan to eat right away or fry just before serving.

Cooking Tips & Techniques

Here’s some hard-earned wisdom to make your crispy bang bang shrimp tacos a success every time:

• Keep the Oil Hot: Maintaining the oil at about 350°F (175°C) is critical for shrimp to fry quickly and crisp up without soaking oil. Too low and you get greasy shrimp; too hot and they burn outside before cooking through.
• Don’t Overcrowd the Pan: Fry the shrimp in batches to keep the oil temperature stable. Overcrowding leads to soggy, unevenly cooked shrimp.
• Pat Shrimp Dry: Before battering, make sure shrimp are as dry as possible so the batter sticks well and crisps evenly.
• Make Sauce Ahead: Bang bang sauce can be mixed up to a day ahead and kept in the fridge to deepen flavors.
• Slice Veggies Thin: Thinly shredded cabbage and julienned carrots help the slaw stay crunchy and light, balancing the richness of the fried shrimp.
• Use Fresh Lime Juice: Fresh lime juice in both slaw and sauce adds brightness you just can’t replicate with bottled.

In my early attempts, I fried shrimp at too low a temperature and ended up with a greasy mess. Once I got the oil temp right and used cornstarch in the batter, the crispiness was next level. Also, multitasking by prepping the slaw and sauce while the shrimp fry speeds things up—just don’t lose track of those shrinking shrimp!

Variations & Adaptations

Want to switch things up? Here are some tasty ways I’ve adapted this crispy bang bang shrimp tacos recipe:

• Gluten-Free: Use almond flour or a gluten-free flour blend instead of all-purpose flour. Make sure your chili sauce is gluten-free.
• Air Fryer Version: Toss battered shrimp with a little oil and air fry at 400°F (200°C) for 8-10 minutes, flipping halfway. Slightly less crispy but still delicious.
• Spicy Variation: Add extra Sriracha or a pinch of cayenne pepper to the batter for heat in the shrimp itself. I tried this on a chilly night, and it really warmed things up.
• Vegetarian Option: Swap shrimp for crispy battered cauliflower florets. The bang bang sauce and slaw still shine!
• Seasonal Slaw: Swap cabbage with shredded kale or add diced mango in summer for a sweet twist.

I once made a batch swapping in coconut yogurt for mayo in the sauce to lighten it up, and it still had that creamy kick everyone loved. Feel free to experiment with what’s in your pantry or what suits your taste buds best.

Serving & Storage Suggestions

Serve these crispy bang bang shrimp tacos warm, straight off the skillet, for the best crunch. I like to plate them with a wedge of lime on the side and a cold, crisp beer or sparkling water with a squeeze of citrus. They pair nicely with a simple Mexican rice or black beans for a fuller meal.

Leftovers can be stored in an airtight container in the fridge for up to 2 days, but the shrimp will lose some crunchiness. To reheat, pop them in a hot oven (around 375°F/190°C) for 5-7 minutes to help crisp them back up—microwaving will make them soggy. The slaw keeps well separately and tastes even better after a day as the flavors meld.

Pro tip: Assemble tacos just before eating to keep the slaw fresh and the shrimp crispy. The bang bang sauce also tastes fantastic drizzled over salads or as a dip for veggies.

Nutritional Information & Benefits

Per serving (2 tacos): Approximately 350-400 calories, 25g protein, 20g carbohydrates, and 18g fat. This recipe provides a good balance of macronutrients with lean protein from shrimp and fiber from fresh veggies.

Shrimp is a great source of omega-3 fatty acids, vitamin B12, and antioxidants like selenium. The cabbage and carrot in the slaw add vitamin C and vitamin K, supporting immune health and digestion. Using homemade sauce means you control the sugar and fat content, making this a healthier option than typical restaurant fried tacos.

This recipe is naturally gluten-free if you swap the flour, low in carbs if you prefer almond flour, and free from nuts unless you use almond flour. Just watch out for mayonnaise if you have egg allergies.

Conclusion

If you’re craving a recipe that’s quick, fun, and absolutely delicious, these crispy bang bang shrimp tacos with fresh crunchy slaw are your new go-to. They’re perfect for busy weeknights, casual entertaining, or whenever you want a little comfort food with a spicy kick. Customize the spice level, swap ingredients to suit your pantry, and make this recipe your own—it’s that flexible.

Personally, I love how these tacos bring together textures and flavors in a way that feels both fresh and indulgent. Plus, watching my family devour them never gets old. Give this recipe a try, and I’d love to hear how you make it your own—drop a comment or share your version! Trust me, once you try these crispy bang bang shrimp tacos, you’re going to be making them again and again.

FAQs About Crispy Bang Bang Shrimp Tacos

Can I make the bang bang sauce ahead of time?

Yes! The sauce can be made up to 2 days in advance and stored in the fridge. It actually tastes even better once the flavors meld.

What’s the best way to keep shrimp crispy after frying?

Drain shrimp on a wire rack instead of paper towels to avoid sogginess. Serve immediately or reheat briefly in a hot oven to regain crispness.

Can I bake the shrimp instead of frying?

Absolutely! Coat the shrimp as usual and bake on a lined sheet at 425°F (220°C) for about 10-12 minutes, flipping halfway. They won’t be quite as crispy but still tasty.

What type of tortillas work best?

Both corn and flour tortillas work well. Warm them just before assembling to keep them pliable and soft.

Is this recipe suitable for meal prep?

Yes and no. You can prep the shrimp, sauce, and slaw separately, but assemble tacos just before eating to keep textures fresh and crunchy.

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