Bang Bang Shrimp Tacos
Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!
You know that popular bang bang chicken dish?
Well, I basically re-created that, subbed in shrimp, and stuffed it in some tacos.
I know. Genius here.
Now you can stuff 3 shrimp per taco.
Or you can shoot for the moon and stuff 4-6.
And don’t forget about that sweet chili sauce. It’s purpose is for drizzling, dunking or slathering as needed.
Bang Bang Shrimp Tacos
Super crisp shrimp tacos drizzled with the most amazing and epic sweet creamy chili sauce. It’ll be hard to just stop at 1, or 10!
Ingredients
- ½ cup vegetable oil, or more, as needed
- 1 cup buttermilk
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 large egg
- 1 tbsp hot sauce
- Kosher salt, to taste
- 1 ½ pounds medium shrimp, peeled and deveined
- 1 cup Panko
- 12 6-inch corn tortillas
- 2 tbsp chopped cilantro
For the slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro leaves
- 2 cloves garlic, minced
- Juice of 1 lime
- ½ teaspoon salt
For the sauce
- ¼ cup mayonnaise*
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 2 tbsp Frank's Hot Sauce
Instructions
- To make the slaw, combine cabbage, sour cream, mayonnaise, cilantro, garlic, lime juice and salt in a large bowl; set aside.
- To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, whisk together buttermilk, flour, cornstarch, egg and hot sauce; season with salt and pepper, to taste.
- Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko, pressing to coat.
- Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with tortillas and slaw, drizzled with sweet chili sauce and garnished with cilantro, if desired.
Notes
*Greek yogurt can be substituted.
Did you make this recipe?
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This recipe for bang bang shrimp tacos is my go-to! Even when I don’t have the time to batter and fry the shrimp I can still rely on the easy and delicious sauce and coleslaw – which, by the way, the coleslaw is my easy go-to recipe for any seafood taco. So good! 10/10
Wonderful crispy shrimp, cooling slaw, and flavor packed sauce, will definitely become part of my rotation. Yum!
This sounds awesome! Have to make it soon!
Not quite sure why one would make shrimp tacos and leave the tails on the shrimp, but otherwise these look awesome.
Can you make in the oven
Has anyone tried this recipe in an air fryer? If so, results. Thanks
This recipe is great and I’ve used it for years, but idk if it was a typo or an adjustment of the recipe, but the sauce used to call for 2 TEASPOONS of Franks’s, now it’s tablespoons and it’s way too much.
Very delicious! The slaw and sauce were flavorful and simple to make. I made white rice, so if anyone wanted a bowl instead of tacos they could have that option. Next time I’d add more spice, and half the batter because I had far too much leftover. I will definitely be adding this to the rotation.
You have ruined going out for tacos for me. These are so good! They are definitely my favorite meal!
I cheat and use popcorn shrimp in a box but the coleslaw recipe has become my preference. The mayo and sour cream combo just makes for better coleslaw.
This is my “go to” website when I’m trying a new thing. Bang Bang is my family’s new favorite. The slaw and the sauce are perfect. The only thing I did that veered a little from the recipe was using the Mixla tortillas that are 1/2 corn, 1/2 flour. They’re awesome.
I tried this recipe tonight. I chose not to put any hot sauce in the buttermilk batter and was very glad I omitted it. It would have been too spicy for us. The sweet chili sauce was wonderful and just enough spice. I made extra shrimp, I am going to try and freeze them. I’ll make more slaw and sweet chili at a later date. LOVED this recipe. I will make it again
These are so easy and delicious! We made them last week I am craving them so we’re making them again tonight! We will serve over leftover rice instead of tacos this time to change it up. Thanks so much for the tasty recipe 🙂 They never disappoint!
I just made these tonight and subbed in gluten free breadcrumbs and flour for my sister whose allergic, and let me tell you, they came out AMAZING. So simple, quick and delicious. Next time I’m doubling up on that sauce recipe though!
Perfect recipe! Very easy to follow. What are your recommendations for heating leftovers?
Amazing. The recipe was perfect.
That sauce Slaw combo was amazing
Another recipe! We cheated a bit and used frozen tempura shrimp and I’m not sorry about it. We followed the rest of the recipe to a T and everything was amazing! Wow such a keeper of a recipe that we’ll be making often this summer!
If anyone has made this recipe in their air fryer what temp and how long did you cook for ? TIA
I’m the air fryer single layer 6 minutes at 400.
Delicious!!!! I just love your recipes! My husband and I both cooked this together so fun and easy. I did not have enough mayo darn it, but I made it work. I loved the crunch of the shrimp with the cabbage and sweet chili sauce.. This recipe is a definite keeper! Thank you
This was really delicious! However,there’s no way the measurements are accurate. 1 cup of liquid plus an egg will never make a’dip’able mixture when adding 1-1/4 cup of flour and cornstarch. I had to remake and cut the ‘powders’ in half.