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Bang Bang Shrimp Tacos

Bang bang shrimp tacos with crispy golden shrimp and a glossy coral bang bang sauce. Piled into warm tortillas with purple cabbage slaw, then finished with a dramatic drizzle of extra sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and coating
  • 1.5 lb large shrimp peeled and deveined
  • 0.5 cup cornstarch
  • 0.5 cup all-purpose flour
  • 0.5 tsp garlic powder
  • Salt and pepper to taste
  • Vegetable oil for frying
Bang bang sauce
  • 0.5 cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp lime juice
Toppings and assembly
  • 8 corn or flour tortillas small; warmed
  • 2 cup purple cabbage shredded
  • 1 cup cucumber julienned
  • Fresh cilantro and lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Make the bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth, then set aside and reserve half for drizzling.
  2. Keep the remaining sauce ready for coating the shrimp; it should look glossy and coral after mixing.
Coat and fry the shrimp
  1. Pat shrimp dry, then toss with cornstarch, all-purpose flour, garlic powder, salt, and pepper until every piece is evenly coated.
  2. Heat vegetable oil in a Dutch oven to 375°F, then fry shrimp in 1 inch of oil for 2–3 minutes per side until golden and crispy.
  3. Drain shrimp on paper towels until excess oil is removed, keeping them crisp and golden.
Coat shrimp and assemble tacos
  1. Toss crispy shrimp with the remaining bang bang sauce until evenly coated and glossy.
  2. Warm tortillas and fill each with purple cabbage slaw and bang bang shrimp.
  3. Drizzle with the reserved sauce, then top with cucumber and cilantro; serve with lime wedges.

Notes

For extra crisp tacos, ensure the shrimp are well-dried before coating and don’t crowd the fryer so the oil stays near 375°F. Store assembled tacos un-dressed (toppings separate) in the fridge up to 2 days; the sauce keeps 3 days refrigerated. Freezing is not recommended for fried shrimp, but you can freeze the sauce up to 1 month. For a lighter option, use light mayonnaise and reduce sweet chili sauce slightly to keep the coral color while lowering calories.