Shrimp Bang Bang Tacos

This hearty Bang Bang Shrimp Tacos recipe transforms crispy fried shrimp into an explosion of flavor with a creamy, sweet, and spicy sauce that will make your taste buds dance. Whenever I serve these at gatherings, they disappear within minutes as everyone reaches for seconds.

I discovered this recipe during a beachside vacation where a local seafood shack served something similar. After several attempts at home, my version actually earned higher praise from my family than the original inspiration.

Ingredients

• Large shrimp: Peeled and deveined. Fresh is best but frozen thawed works wonderfully too. The plump texture holds up well to frying.
• Buttermilk: Creates the perfect tenderizing marinade that helps seasonings stick to the shrimp.
• Cornstarch: Rather than flour gives these shrimp their signature light and extraordinarily crispy coating.
• Thai sweet chili sauce: Provides that perfect balance of sweetness with a mild kick that makes the sauce irresistible.
• Sriracha hot sauce: Adds customizable heat level. Start with less if you prefer milder flavors.
• White corn tortillas: Have a subtle sweetness that complements the shrimp beautifully. Choose small 4-inch tortillas for the best eating experience.
• Purple cabbage: Adds vibrant color and necessary crunch to balance the soft shrimp and sauce.

Step-by-Step Instructions

Prepare the Bang Bang Sauce:

Mix mayonnaise, Thai sweet chili sauce, and Sriracha in a small bowl until completely smooth. The sauce should have a pale orange hue and be thick enough to coat the back of a spoon. Let it sit while preparing the shrimp to allow flavors to meld.

Marinate the Shrimp:

Combine buttermilk with salt, pepper, onion powder, and garlic powder in a medium bowl. Add the peeled and deveined shrimp, ensuring each piece gets coated in the mixture. The buttermilk not only adds flavor but tenderizes the shrimp while helping the cornstarch adhere better.

Coat with Cornstarch:

Remove each shrimp individually from the marinade allowing excess liquid to drip off. Roll in cornstarch until completely coated on all sides. The cornstarch layer should be thin but complete with no wet spots showing. Place breaded shrimp on a plate without overlapping.

Fry to Perfection:

Heat oil to exactly 375°F in a heavy bottomed dutch oven. Maintaining this temperature is crucial so use a thermometer. Add shrimp in small batches about 8 pieces at a time to prevent overcrowding and temperature drops. Fry for 2½ to 3 minutes until golden brown and crispy. The shrimp curl into a nice C shape when properly cooked.

Sauce the Shrimp:

Transfer the fried shrimp to a large bowl and drizzle with half the prepared Bang Bang sauce. Gently toss until evenly coated. Allow shrimp to rest for 10 minutes which lets the warm shrimp absorb the flavor of the sauce while staying crispy.

Assemble the Tacos:

Lightly toast corn tortillas on a dry skillet until they develop small brown spots and become pliable. Layer with shredded cabbage, diced tomatoes, and 2 to 3 sauced shrimp per taco. Drizzle with additional sauce and garnish with fresh cilantro and a squeeze of lime juice.

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The Thai sweet chili sauce is truly the secret ingredient that makes these tacos special. I once tried substituting regular hot sauce and the tacos lacked that perfect balance of sweet and heat. My family immediately noticed the difference and requested I never deviate from the original recipe again.

Make Ahead Tips

You can prepare the Bang Bang sauce up to 3 days ahead and store it in the refrigerator. The flavors actually develop nicely over time making the sauce even better. The shrimp should be breaded and fried just before serving for the best texture, but you can marinate them in the buttermilk mixture for up to 4 hours in the refrigerator.

Perfect Pairings

These Bang Bang Shrimp Tacos pair beautifully with simple sides that complement without overwhelming. Try serving with cilantro lime rice, black beans, or a fresh mango salsa. For beverages, a cold Mexican lager with a lime wedge or a crisp margarita creates the perfect meal experience. The sweetness of the sauce works particularly well with beverages that have a hint of citrus.

Common Substitutions

If you prefer a lighter version, these shrimp can be baked instead of fried. Coat a baking sheet with cooking spray, arrange the breaded shrimp without touching, and bake at 400°F for about 10 minutes until golden and cooked through. The texture will be different but still delicious.

For those avoiding shellfish, this same technique works wonderfully with bite sized pieces of firm white fish like cod or even with chicken tenders cut into small pieces. The sauce is versatile enough to complement many proteins.

Gluten sensitive individuals can rest assured this recipe is naturally gluten free as it uses cornstarch instead of wheat flour. Just verify your mayonnaise and other sauces are certified gluten free.

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Frequently Asked Questions

→ How can I get extra-crispy shrimp?

Make sure to coat them evenly in cornstarch after seasoning and marinating. Heat your oil up to 375°F before frying until golden and crispy.

→ How do I make them lighter?

You can swap frying for baking or air-frying the shrimp. For an extra health boost, use whole wheat tortillas.

→ What else can I put in them?

Try mixing things up with sliced avocado, tangy pickled onions, shredded cheese, or even a bit of sour cream on top.

→ What’s the best way to store leftovers?

Save the shrimp in a sealed container for up to three days in the fridge. Rewarm gently, then assemble fresh tacos when you're ready.

→ Can I make it less spicy?

Of course! Simply use less Sriracha in the sauce or leave it out completely to suit your spice levels.