If you love a vibrant, crispy, and flavor-packed meal, then you’re in for a treat with this Bang Bang Shrimp Tacos Recipe. It takes succulent shrimp marinated to perfection, dusted with a light, crispy coating, and drenched in a creamy, spicy-sweet bang bang sauce, all nestled inside warm corn tortillas. With a refreshing slaw adding crunch and brightness, these tacos offer a sensational dance of flavors and textures that will have you craving more from the very first bite.
Ingredients You’ll Need
The magic of this Bang Bang Shrimp Tacos Recipe comes from its simple, fresh ingredients. Each one plays a key role in balancing taste, texture, and color to create a dish that’s anything but ordinary.
- Buttermilk: Perfect for tenderizing the shrimp and helping the coating stick well.
- Paprika, garlic powder, onion powder, salt, and pepper: These spices build a flavorful base for the shrimp marinade.
- Medium shrimp (peeled, deveined, tails removed): The star protein, juicy and ready to soak up all the flavors.
- Cornstarch: Makes the shrimp irresistibly crispy when cooked.
- Avocado oil: Ideal for frying due to its high smoke point and neutral flavor.
- Mayonnaise: Forms the creamy foundation of the bang bang sauce.
- Frank’s RedHot sweet chili sauce: Adds sweetness and heat in perfect harmony.
- Sriracha: Gives the sauce an extra kick of spice.
- Soy sauce or Tamari: Brings umami depth and saltiness to the sauce.
- Lime juice: Adds zesty brightness to both the sauce and cabbage slaw.
- Green cabbage: Provides a crisp, fresh crunch that balances the rich shrimp.
- Lime zest: A little aromatic zing to elevate the slaw.
- Fresh cilantro: Injects herbaceous freshness throughout the dish.
- Corn tortillas: Toasted for a warm, sturdy base that complements every bite.
- Green onions: Thinly sliced for added mild onion flavor and crunch.
How to Make Bang Bang Shrimp Tacos Recipe
Step 1: Marinate the Shrimp
Start by whisking buttermilk with paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful marinade. Toss your shrimp in this mixture and refrigerate for 15 minutes. This step ensures your shrimp become tender and soak up layers of taste before cooking.
Step 2: Prepare the Cabbage Slaw
While the shrimp marinates, take your thinly sliced green cabbage and toss it with lime juice, avocado oil, freshly grated lime zest, salt, pepper, and a generous helping of chopped cilantro. This slaw brings refreshing crunch and zesty brightness that perfectly counterbalances the spicy shrimp.
Step 3: Coat the Shrimp
Once marinated, let excess buttermilk drip off the shrimp and divide them into two batches. Sprinkle cornstarch evenly over each batch and toss gently until every shrimp is lightly coated. This step is the secret to getting that addictive crispy texture.
Step 4: Cook the Shrimp
Heat avocado oil in a nonstick skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook about 2-3 minutes per side, until golden and cooked through. Work in batches if needed to avoid overcrowding. Drain cooked shrimp on paper towels to keep them crisp.
Step 5: Make the Bang Bang Sauce
In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce, and fresh lime juice. This luscious sauce is creamy with the perfect balance of sweet, spicy, and tangy notes – the signature flavor that sets this Bang Bang Shrimp Tacos Recipe apart.
Step 6: Toss Shrimp with Sauce
Reserve half of the bang bang sauce for topping the tacos. Toss the cooked shrimp gently with the remaining sauce to coat without disturbing their crispy exterior. This step ensures every bite bursts with that oh-so-delicious bang bang flavor.
Step 7: Assemble Your Tacos
Warm the toasted corn tortillas, then layer each with 4 to 5 saucy shrimp and a scoop of cabbage slaw. Drizzle the reserved sauce on top and finish off with thinly sliced green onions, more chopped cilantro, and a squeeze of lime juice for a fresh citrus punch.
How to Serve Bang Bang Shrimp Tacos Recipe
Garnishes
Fresh garnishes enhance the taste and presentation. Sprinkle chopped cilantro and sliced green onions generously over your tacos to bring herbal brightness and gentle bite. A wedge of lime on the side invites everyone to add a splash of acidity, elevating every component of the meal.
Side Dishes
Balance the boldness of your Bang Bang Shrimp Tacos Recipe with simple, refreshing sides like Mexican street corn, black bean salad, or avocado slices. A chilled cucumber salad also works wonders for cooling down the spice and rounding out the flavor profile.
Creative Ways to Present
For a festive touch, serve your tacos open-faced on a rustic wooden board or a vibrant platter with colorful napkins for easy sharing. Add little bowls of extra bang bang sauce, lime wedges, and pickled jalapeños to let everyone customize their bites with fun flair.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the unassembled shrimp, slaw, and sauce separately in airtight containers in the refrigerator. This helps preserve the crispiness of the shrimp and the freshness of the cabbage slaw for up to 2 days.
Freezing
Because fried shrimp tend to lose their crispy texture upon thawing, freezing the cooked shrimp is not recommended. Instead, freeze raw marinated shrimp to enjoy freshly cooked tacos any time later.
Reheating
To reheat cooked shrimp without losing too much crunch, gently warm them in a skillet over medium heat for a minute or two. Avoid microwaving if you want to keep that irresistible texture. Reassemble tacos fresh for the best experience.
FAQs
Can I make the Bang Bang Shrimp Tacos Recipe gluten-free?
Absolutely! Corn tortillas are naturally gluten-free, and as long as your soy sauce or tamari is gluten-free, this recipe fits perfectly into a gluten-free diet.
What if I don’t have buttermilk?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using it to marinate the shrimp.
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine as long as it’s fully thawed and patted dry before marinating. Removing excess moisture helps the coating stick better and results in crispier shrimp.
Is the Bang Bang sauce very spicy?
The sauce has a nice balance of sweet, creamy, and spicy, but it’s not overwhelmingly hot. You can adjust the sriracha amount to make it milder or spicier according to your preference.
Can I prepare any parts of this recipe ahead of time?
You can prepare the bang bang sauce and cabbage slaw a few hours in advance and store them in the fridge. Marinate the shrimp just before cooking for the freshest results.
Final Thoughts
This Bang Bang Shrimp Tacos Recipe is one of those dishes that’s easy enough for weeknights but impressive enough for gatherings. The crispy shrimp, creamy spicy sauce, and zesty slaw come together in harmony, turning every bite into a celebration of flavor. I can’t wait for you to try it and share this delicious experience with your friends and family!
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Bang Bang Shrimp Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
These Bang Bang Shrimp Tacos are a vibrant and flavorful dish combining crispy, spicy shrimp coated in a creamy bang bang sauce, fresh lime-cilantro cabbage slaw, and warm toasted corn tortillas. Ready in just 30 minutes, they make a perfect weeknight meal or casual get-together favorite.
Ingredients
Shrimp and Marinade
- ½ cup buttermilk
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound medium shrimp, peeled, deveined, tails removed
- ¼ cup cornstarch
- ¼ cup avocado oil
Slaw
- 4 cups thinly sliced green cabbage (from ½ large head)
- 1 tablespoon lime juice (from 1 lime, plus more for serving)
- 1 tablespoon avocado oil
- ½ teaspoon grated lime zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup finely chopped fresh cilantro
BANG BANG SAUCE
- ½ cup mayonnaise
- ¼ cup Frank’s RedHot sweet chili sauce
- 2–3 teaspoons sriracha, to taste
- 2 teaspoons soy sauce or Tamari
- 1 teaspoon lime juice (from 1 lime)
To Assemble
- 8 corn tortillas, toasted
- Green onions, green parts only, thinly sliced
- Fresh cilantro, finely chopped
- Additional lime wedges for serving (optional)
Instructions
- Marinate shrimp: In a medium bowl, whisk together buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the shrimp, toss to coat evenly, and refrigerate for 15 minutes to tenderize and infuse flavor.
- Prepare slaw: In a large bowl, combine thinly sliced green cabbage, lime juice, avocado oil, grated lime zest, salt, black pepper, and chopped cilantro. Toss to coat thoroughly and set aside until serving to let flavors meld.
- Coat shrimp with cornstarch: Remove half the marinated shrimp from the bowl, allowing excess marinade to drip off, and transfer to a large bowl. Sprinkle with 2 tablespoons cornstarch. Add the remaining shrimp and sprinkle with remaining 2 tablespoons cornstarch. Toss until all shrimp are evenly coated to create a crunchy crust when cooked.
- Cook the shrimp: Heat avocado oil in a large nonstick skillet over medium-high heat. Once hot, arrange shrimp in a single layer without crowding. Cook for 2-3 minutes per side until golden brown and cooked through. Work in batches if necessary. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Make Bang Bang Sauce: In a small bowl, whisk together mayonnaise, Frank’s RedHot sweet chili sauce, sriracha, soy sauce, and lime juice until smooth. Reserve half the sauce for serving alongside the tacos.
- Toss shrimp with sauce: Add the remaining bang bang sauce to the cooked shrimp and gently toss to coat evenly without disturbing the crispy crust.
- Assemble tacos: Warm the toasted corn tortillas and place 4-5 coated shrimp on each. Top with a generous scoop of the prepared cabbage slaw. Drizzle with reserved bang bang sauce. Garnish with sliced green onions, fresh cilantro, and an optional squeeze of lime juice for brightness.
Notes
- Use medium shrimp for best texture and flavor; adjust cooking time for larger or smaller shrimp.
- Adjust sriracha quantity in the sauce to your preferred spice level.
- To make this recipe gluten-free, ensure that soy sauce used is gluten-free Tamari or substitute with coconut aminos.
- For extra crispiness, you can double dredge the shrimp with cornstarch or add a bit of panko breadcrumbs.
- Serve immediately to retain shrimp crispiness; leftovers may lose crunch.
