The BEST Bang Bang Shrimp Taco Recipe is bursting with crispy shrimp coated in a creamy, spicy bang bang sauce, all wrapped up in soft tortillas with fresh slaw and a squeeze of lime. It’s a perfect mix of crunch, creaminess, and a little kick that keeps your taste buds excited.
I love making these tacos when I want something fun and a little different for dinner. The bang bang sauce is my favorite part—it’s got just the right amount of heat but stays creamy and cool enough to balance the spices. Plus, the shrimp cooks up quickly, so these tacos come together in no time.
My favorite way to serve these is with extra lime wedges and maybe a little chopped cilantro on top for a fresh touch. It’s a great meal to share with friends or to enjoy on a relaxed weekend night. Once you try these, you’ll find yourself making them over and over again—it’s just that good!
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best for these tacos. You want them peeled and deveined for easy eating. If you can’t find shrimp, small chunks of firm fish can work as a substitute.
Flour and Cornstarch: This combo helps create a super crispy coating. Cornstarch is key for crunch. You can swap all-purpose flour with gluten-free flour if needed.
Buttermilk: It tenderizes shrimp and helps the coating stick. If you don’t have buttermilk, mix milk with a splash of vinegar or lemon juice and let it sit for 5 minutes.
Bang Bang Sauce: Mayonnaise makes it creamy, sweet chili sauce adds gentle sweetness and spice, and sriracha gives a nice kick. Adjust sriracha to your heat liking. Greek yogurt is a good lighter option to swap for mayo.
Corn Tortillas: I prefer soft corn tortillas warmed before serving. You can use flour tortillas if you like them softer and thicker.
Cotija Cheese & Cilantro: Cotija adds salty tang that balances the sauce. Feta is a good stand-in. Fresh cilantro adds brightness but can be skipped if you don’t love the herb.
How Do I Get the Shrimp Coating Crispy and Stay On While Frying?
The trick to a crispy, well-coated shrimp lies in the right mix of flour and cornstarch and how you prepare the shrimp before frying.
- Mix flour and cornstarch evenly with spices for the perfect crust.
- Dip shrimp in buttermilk first to moisten, which helps the flour mixture stick better.
- Do not overcrowd the frying pan — fry in batches to maintain oil temperature for even crispy results.
- Drain the shrimp on paper towels right after frying to remove excess oil and keep them crunchy.
- Keep fried shrimp warm in a low oven while you finish frying the rest, so they stay crispy until serving.
Equipment You’ll Need
- Deep skillet or frying pan – perfect for shallow frying shrimp evenly and keeping oil hot.
- Tongs – help you turn shrimp safely without messing up the crispy coating.
- Mixing bowls – for preparing coating mix, dipping shrimp, and mixing sauce separately.
- Whisk or fork – to mix the bang bang sauce smoothly and evenly.
- Paper towels – essential for draining fried shrimp to keep them crispy.
- Small skillet or microwave – to warm tortillas so they are soft and pliable.
Flavor Variations & Add-Ins
- Swap shrimp for crispy fried chicken bites for a fun twist with the same bang bang sauce.
- Add avocado slices or guacamole for creaminess that balances the spice.
- Mix shredded cabbage instead of lettuce in the tacos for extra crunch and color.
- Top with pickled jalapeños or a squeeze of fresh lime for more tang and heat.
The BEST Bang Bang Shrimp Taco Recipe
Ingredients You’ll Need:
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
For the Bang Bang Sauce:
- ½ cup mayonnaise
- 3 tbsp sweet chili sauce
- 1-2 tbsp sriracha sauce (adjust for heat preference)
- 1 tbsp honey or sugar
- 1 tsp lime juice
For the Tacos:
- 8 small corn tortillas
- 1 cup shredded lettuce
- 4 radishes, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup crumbled cotija cheese (or feta as substitute)
- Lime wedges, for serving
Time Needed:
This recipe takes about 30 minutes total. You’ll spend 10-15 minutes prepping the ingredients and sauce, 10-15 minutes frying the shrimp in batches, and a few minutes warming tortillas and assembling tacos. Quick and easy for a tasty meal!
Step-by-Step Instructions:
1. Mix the Bang Bang Sauce:
In a small bowl, stir together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice. Taste and adjust sriracha if you want it spicier. Set the sauce aside while you prepare the shrimp.
2. Prepare the Shrimp Coating:
In a medium bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. In a separate bowl, pour the buttermilk over the shrimp, making sure they are fully coated.
3. Fry the Shrimp:
Heat about 2 inches of vegetable oil in a deep skillet or frying pan to 350°F (175°C). Working in batches, dredge shrimp into the flour mixture, pressing lightly to coat well, then fry until golden and cooked through, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
4. Warm the Tortillas:
Heat tortillas in a dry skillet or microwave wrapped in a damp towel until soft and pliable.
5. Assemble the Tacos:
Lay a small handful of shredded lettuce on each tortilla. Add a few slices of radish, then place 3-4 crispy shrimp on top. Drizzle generously with bang bang sauce, then sprinkle crumbled cotija cheese and chopped cilantro over everything.
6. Serve:
Serve your tacos with lime wedges on the side for squeezing over the top for an extra fresh kick. Enjoy immediately for the best crunch and flavor!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to fully thaw the shrimp before cooking. Thaw them overnight in the fridge or quickly under cold running water. Pat dry well to avoid excess moisture that can affect the coating’s crispiness.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce tastes even better after sitting a few hours or overnight in the fridge, which lets the flavors meld. Just give it a quick stir before using.
How Do I Store Leftovers?
Store any leftover shrimp and sauce separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently in a skillet to maintain crispness and add a little fresh sauce before serving.
Can I Bake Instead of Frying Shrimp?
Yes, for a lighter option, you can bake the coated shrimp at 425°F (220°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still delicious!
