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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy, golden fried shrimp coated in spicy bang bang sauce and piled high with crunchy slaw. Quick skillet-frying plus a tangy mayo-based sauce makes these tacos extra crisp and saucy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Shrimp coating
  • 1.5 lb large shrimp Peel and devein; pat very dry for crisping.
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 salt and pepper Season the flour to taste.
  • vegetable oil for frying Use enough for shallow frying.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
Tacos and toppings
  • warm flour tortillas
  • shredded cabbage
  • fresh cilantro
  • cucumber slices

Equipment

  • 1 cast iron skillet

Method
 

Make the bang bang sauce
  1. Whisk mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl until smooth. Set aside so the flavors meld while you bread the shrimp (no rest time required).
Bread and fry the shrimp
  1. In a bowl, mix all-purpose flour, paprika, garlic powder, salt, and pepper. Pat shrimp dry, then coat in the flour mixture until fully covered (shaking off excess helps).
  2. Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Fry shrimp for 2-3 minutes per side until golden and crispy, then transfer to a plate.
  3. Toss the hot fried shrimp with bang bang sauce until evenly coated. Serve promptly so the coating stays crisp.
Assemble the tacos
  1. Warm the flour tortillas until pliable, then fill each with sauced shrimp and shredded cabbage. Top with fresh cilantro and cucumber slices for crunch and freshness.

Notes

For extra crisp tacos, pat the shrimp as dry as possible and fry in a single layer so oil temperature doesn’t drop. Store leftover sauced shrimp separately in the fridge up to 2 days; rewarm in a hot skillet briefly (sauce may soften the coating). Freezing is not recommended for best texture. For a lower-sauce-sugar option, use reduced-sugar sweet chili sauce if you want a slightly lighter flavor profile without changing the method.