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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 into warm tortillas. Finished with fresh shredded cabbage, cilantro, and cool cucumber for crunch and balance.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Shrimp and coating
  • 1.5 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • salt and pepper Use to taste for seasoning the flour and shrimp.
  • vegetable oil for frying Enough for frying; adjust to your skillet size.
Bang bang sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sweet chili sauce
  • 2 tbsp sriracha
  • 1 tbsp lime juice
Taco assembly
  • Warm flour tortillas
  • shredded cabbage
  • fresh cilantro
  • cucumber slices

Equipment

  • 1 cast iron skillet

Method
 

Make bang bang sauce
  1. Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Set aside at room temperature while you coat the shrimp.
Coat shrimp for frying
  1. Mix all-purpose flour with paprika, garlic powder, salt, and pepper in a shallow bowl. Pat the shrimp dry, then coat each shrimp in the flour mixture.
Fry shrimp until crispy
  1. Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry shrimp for 2-3 minutes per side until golden and crispy, turning once.
  2. Toss the hot cooked shrimp in bang bang sauce until evenly coated. Return any excess sauce to the skillet only if needed to fully coat.
Assemble tacos
  1. Warm flour tortillas in the skillet or a dry pan just until pliable. Fill each tortilla with sauced shrimp and shredded cabbage.
  2. Top with fresh cilantro and cucumber slices right before serving for crisp, fresh crunch. Serve immediately while the shrimp are at their crispiest.

Notes

Pro tip: pat the shrimp very dry before coating so the flour sticks and crisps better. Store leftover sauced shrimp and toppings separately in the refrigerator up to 2 days; rewarm shrimp gently so the coating doesn’t get soggy. Freezing is not recommended for best texture. For a lighter option, use light mayonnaise to reduce calories while keeping the spicy sweet bang bang flavor.