Bang Bang Shrimp Tacos

My sister accidentally ordered enough shrimp for a small army during our summer beach week, and we spent three days trying to use it all before it went bad. That first batch of Bang Bang shrimp tacos came together at 11pm after a long day in the sun, everyone sitting around the kitchen island with forks and paper towels. The combination of crispy shrimp and that spicy-sweet sauce stopped all conversation, which I now realize is the highest compliment food can receive in my family.

Last summer, my neighbor Jules texted me at noon on a Tuesday asking what I was making for dinner. She showed up with a six-pack and an appetite before I could even respond, and we spent the whole evening on my back porch eating these tacos and trying to figure out which ingredient made the sauce so addictive. She made them for her family the following weekend and sent me a photo of her seven year old licking sauce off his plate, which feels like a victory worth documenting.

Ingredients

• 1 lb medium shrimp: Pat them completely dry before breading or the coating will slide right off in the oil
• Cornstarch and spices: The cornstarch creates an extra crispy base that holds up beautifully against the creamy sauce
• Panko breadcrumbs: Japanese breadcrumbs give you that lighter, crunchier texture compared to regular crumbs
• Sweet chili sauce: This is the backbone of the Bang Bang sauce and worth seeking out in the international aisle
• Shredded cabbage and carrots: The slaw needs at least 30 minutes in the fridge for the flavors to come together properly
• Flour or corn tortillas: Warm them directly over a gas flame for those authentic char spots that add so much flavor

Instructions

Mix up your Bang Bang sauce:

Whisk together mayonnaise, sweet chili sauce, Sriracha, honey and rice vinegar until completely smooth and taste it to adjust the heat level.

Get your slaw ready:

Toss shredded cabbage, carrots, cilantro, lime juice and mayonnaise in a bowl, then season generously and stash it in the fridge to let everything get happy together.

Set up your breading station:

Arrange three shallow bowls with cornstarch mixed with spices, beaten eggs, and panko breadcrumbs so you can move quickly through the assembly line.

Coat the shrimp:

Press each shrimp firmly into cornstarch, shake off excess, dip in egg, then press into panko until evenly coated on all sides.

Fry until golden:

Heat half an inch of oil until shimmering, then fry shrimp in batches for two to three minutes per side until deep golden and crispy all over.

Sauce them up:

Toss the hot shrimp gently with just half the Bang Bang sauce in a large bowl, keeping the rest for drizzling over the finished tacos.

Build your tacos:

Pile slaw onto warm tortillas, top with saucy shrimp, avocado slices and extra sauce, then finish with cilantro and lime wedges.

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These tacos have become my go-to for birthdays, casual dinner parties, and nights when I need a reminder that cooking can be pure fun. There is something about standing at the stove with a drink in hand, frying shrimp and listening to music while people drift into the kitchen, that makes everything feel right with the world.

Making Them Lighter

After making these weekly for months, I started looking for ways to lighten them up without losing what makes them special. Baking the breaded shrimp at 425°F for ten to twelve minutes gives you that same crispy crunch with way less mess and significantly fewer calories.

The Heat Factor

Sriracha amounts are deeply personal and vary wildly from bottle to bottle. Start with one tablespoon, taste your sauce, and add more slowly until it hits exactly the level of heat you enjoy. Some nights I double it, other nights I keep it mild enough for my kids.

Make Ahead Strategy

The slaw and Bang Bang sauce both get better after a few hours in the fridge, so I make both in the morning or even the night before. Bread the shrimp up to four hours ahead and keep them refrigerated on a parchment lined baking sheet, then fry them right before serving.

• Warm your tortillas twice, once before building tacos and again right before serving for maximum flexibility
• Keep extra lime wedges on hand because a fresh squeeze right before eating brightens every single element
• Double the sauce and use leftovers for dipping roasted vegetables or as a spread for burgers the next day

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I hope these tacos bring as much joy to your table as they have to mine, and that they become part of your own collection of recipes worth making again and again.

Recipe FAQs

→ What makes Bang Bang sauce special?

Bang Bang sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, honey, and rice vinegar. The balance of sweet, spicy, and tangy flavors creates the signature coating that makes these tacos irresistible.

→ Can I bake the shrimp instead of frying?

Absolutely. Arrange the breaded shrimp on a baking sheet and bake at 425°F (220°C) for 10–12 minutes, flipping halfway through. The shrimp will still get crispy while using less oil.

→ What tortillas work best?

Both flour and corn tortillas work beautifully here. Flour tortillas are softer and more pliable, while corn tortillas add authentic flavor and hold up well to the juicy fillings. Warm them before serving for the best texture.

→ How far ahead can I prep components?

The Bang Bang sauce can be made up to 3 days ahead and stored refrigerated. The slaw can be prepared a day in advance, though it's best dressed within an hour of serving. Fry the shrimp just before assembling for maximum crispiness.

→ What can I serve alongside these tacos?

These pair wonderfully with Mexican rice, refried beans, or a simple side salad. For drinks, try a light lager, citrusy white wine like sauvignon blanc, or traditional margaritas to complement the spicy-sweet flavors.

→ Can I make these vegetarian?

Yes. Substitute the shrimp with firm tofu cut into cubes, or use cauliflower florets. Bread and cook them the same way as the shrimp. Both options absorb the Bang Bang sauce beautifully and maintain satisfying texture.