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Bang Bang Shrimp Tacos with Homemade Sauce – Crispy, Creamy, and Packed with Flavor

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Bang Bang Sauce: 1/2 cup mayonnaise
  • 1/4 cup sweet chili sauce
  • 1–2 tablespoons sriracha, to taste
  • 1 tablespoon lime juice
  • 1 teaspoon rice vinegar (optional, for extra tang)
  • Pinch of salt
  • For the Shrimp: 1 pound medium shrimp, peeled and deveined (tails removed)
  • 1/2 cup cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Neutral oil for frying (such as canola or avocado oil)
  • For the Slaw: 2 cups shredded cabbage (green, red, or a mix)
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced
  • 1 tablespoon lime juice
  • 1 teaspoon honey or sugar
  • 1 tablespoon mayonnaise or Greek yogurt
  • Pinch of salt and pepper
  • To Serve: 8 small flour or corn tortillas
  • Lime wedges
  • Extra cilantro, sliced jalapeño, or pickled onions (optional)

Method
 

  1. Make the sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar (if using), and a pinch of salt. Taste and adjust heat with more sriracha if you like. Set aside.
  2. Toss the slaw: In a medium bowl, combine cabbage, cilantro, green onions, lime juice, honey, and mayonnaise or Greek yogurt. Season with salt and pepper. Toss until lightly coated and crisp. Chill while you cook the shrimp.
  3. Prep the shrimp: Pat the shrimp dry with paper towels. In a shallow bowl, mix cornstarch, garlic powder, paprika, salt, and pepper. Dredge shrimp in the cornstarch mixture, shaking off excess.
  4. Heat the oil: Pour 1/2 inch of oil into a large skillet. Heat over medium-high until shimmering. A pinch of cornstarch should sizzle on contact.
  5. Fry in batches: Add a single layer of shrimp and cook 1–2 minutes per side, until crisp and opaque. Don’t overcrowd the pan. Transfer to a wire rack or paper towels to drain. Repeat with remaining shrimp.
  6. Sauce the shrimp: Place the fried shrimp in a bowl and drizzle with about half of the bang bang sauce. Toss gently to coat. Reserve the rest of the sauce for drizzling.
  7. Warm the tortillas: Heat tortillas in a dry skillet or directly over a low flame for a few seconds per side until soft and pliable. Wrap in a clean towel to keep warm.
  8. Assemble the tacos: Layer a handful of slaw onto each tortilla. Top with sauced shrimp. Drizzle with extra sauce and finish with lime, cilantro, jalapeño, or pickled onions if you like.
  9. Serve immediately: These are best hot and crisp. Have napkins ready—the delicious mess is part of the fun.