Bang Bang Shrimp Tacos (Printable)
Crispy shrimp in creamy spicy sauce with slaw and fresh toppings in warm tortillas.
# What's Needed:
→ Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1/2 cup cornstarch
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs
08 - Vegetable oil, for frying
→ Bang Bang Sauce
09 - 1/3 cup mayonnaise
10 - 2 tablespoons sweet chili sauce
11 - 1 tablespoon Sriracha
12 - 1 teaspoon honey
13 - 1 teaspoon rice vinegar
→ Slaw
14 - 2 cups shredded green cabbage
15 - 1/2 cup shredded carrots
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon lime juice
18 - 1 tablespoon mayonnaise
19 - Salt and pepper, to taste
→ Tacos & Garnishes
20 - 8 small flour or corn tortillas
21 - 1 avocado, sliced
22 - Lime wedges
23 - Additional cilantro, for garnish
# How to Make It:
01 - Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, and rice vinegar in a small bowl until smooth. Set aside.
02 - Combine shredded cabbage, carrots, cilantro, lime juice, and mayonnaise in a medium bowl. Season generously with salt and pepper. Toss thoroughly to coat and refrigerate until serving.
03 - Arrange three shallow bowls: first with cornstarch mixed with salt, pepper, and garlic powder; second with beaten eggs; third with panko breadcrumbs.
04 - Pat shrimp completely dry with paper towels. Dredge each shrimp in the cornstarch mixture, shaking off excess. Dip into egg, allowing excess to drip off, then press into panko to coat evenly.
05 - Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until shimmering. Fry shrimp in batches without overcrowding, 2–3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain.
06 - Place fried shrimp in a large bowl. Gently toss with half of the Bang Bang sauce until evenly coated. Reserve remaining sauce for serving.
07 - Heat tortillas in a dry skillet over medium heat for 15–20 seconds per side until pliable, or wrap in damp paper towels and microwave for 30 seconds.
08 - Place a generous portion of slaw on each tortilla. Top with 3–4 Bang Bang shrimp, avocado slices, and a drizzle of reserved sauce. Garnish with fresh cilantro and serve immediately with lime wedges.
# Tips for Success:
01 -
- The crispy-shrimp-creamy-sauce combo hits that same satisfaction level as restaurant fried shrimp but comes together faster than delivery would arrive
- That sweet-spicy Bang Bang sauce is dangerously good and you will want to put it on everything from burgers to roasted vegetables
02 -
- Pat those shrimp completely dry before coating, or the breading will slide right off in the oil
- Let your oil come back to temperature between batches, otherwise shrimp will absorb too much oil and get soggy
03 -
- Bake at 425°F for 10 to 12 minutes instead of frying for a lighter version, flipping halfway through
- Extra sauce keeps for a week in the fridge and is incredible on sandwiches, burgers, or roasted veggies