Raise your hand if you also agree that Taco night is the best night of the week! We love to put just about anything in our favorite tortillas and chow down. From Pulled Pork Tacos to Ahi Tuna Tacos and everything in between. These easy shrimp tacos will definitely be added to our taco rotation, our whole family loves them! Plus, the heat level can be adjusted depending on how spicy you like your tacos. Enjoy them with any of your favorite taco toppings!
Loving those Bang Bang Flavors?
Table of Contents
Then you definitely need to try our Bang Bang Chicken Skewers or a Bang Bang Salmon Rice Bowl!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- bang bang sauce – make our simple, 3-ingredient bang bang sauce in less than 5 minutes or use your favorite store-bought version.
- oil for frying – we used avocado oil, but any frying oil would work here.
- almond milk & lemon juice – a great option for keeping things dairy-free, but feel free to use any other plant-based milk or regular milk. OR simply sub both for buttermilk.
- angel hair slaw – love keeping it easy with a bag of shredded cabbage from the grocery store, but you can also cut your own cabbage into thin strips.
- tortillas – any variety will work – flour tortillas, corn tortillas, gluten-free tortillas, etc.
How To Make Bang Bang Shrimp Tacos
Begin by mixing up the creamy bang bang sauce.
Now, set up the shrimp prep stations. Take three shallow bowls and place the corn starch in one. Then the milk, lemon juice, and egg in the second bowl. And finally the breadcrumbs and seasonings in the third bowl.
Next, it is time to dip the shrimp! Toss each one in cornstarch, then the egg mixture, and finally coat in breadcrumbs. Place the breaded shrimp on a plate until they are all coated.
Bring a large skillet of oil to a high heat and carefully add shrimp to the oil to deep fry, flipping halfway through. Remove cooked shrimp from the hot oil to cool on a plate lined with paper towels.
Other Cooking Methods
This quick fry method will result in some perfectly crispy shrimp, but if frying in oil isn’t your thing try these other options:
- Oven Baked: place the breaded shrimp on a wire rack on a baking sheet and spray with a little olive oil – bake at 375 degrees F for approx. 6-8 minutes or until shrimp are fully cooked – feel free to finish under the broiler for a minute (watch carefully so they don’t burn).
- Air Fryer: preheat the air fryer to 375 degrees F, spray the basket with non-stick cooking spray, and cook the shrimp for 6-8 minutes (flipping halfway through).
Place cooked shrimp in a large bowl and toss with about half of the bang bang shrimp sauce.
Now place the cilantro lime slaw ingredients in a medium bowl and toss to combine.
Time to assemble these delicious shrimp tacos! Place some of the crunchy slaw on each tortilla, add some shrimp, and then a drizzle of the shrimp sauce on top with some chopped cilantro.
Best Ways To Serve Bang Bang Shrimp Tacos
We kept these tacos simple with some fresh cilantro, but feel free to add any of your favorite taco toppings. These would also be great with chopped green onion, hot sauce (sriracha), sour cream (or plain Greek yogurt), a squeeze of fresh lime juice, or any of your favorite toppings! And if you are looking for a delicious side dish, we would serve it up with homemade guacamole or blender salsa and our favorite tortilla chips!
Prep Ahead Tips
If you are looking to simplify by prepping some things ahead of time, you can easily make the sauce and coleslaw mixture the night before serving. Place each one in an airtight container and store in the fridge. The shrimp could also be breaded, covered and stored in the fridge until ready to cook.
Recipe FAQs and Tips
- How can I make the tacos spicier? Option to adjust the heat of the sauce by adding more chili garlic sauce or toss some chopped jalapeños into the slaw mixture.
- Topping Variations: if this light coleslaw mixture isn’t your thing, try our Mango Pineapple Salsa!
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Bang Bang Shrimp Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner/Entree
- Method: Stove Top
- Cuisine: American
Description
The BEST bang bang shrimp taco recipe! Delicious, crispy shrimp with a classic bang bang sauce + cilantro lime slaw!
Ingredients
Bang Bang Shrimp Sauce:
- 1 cup mayonnaise
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon chili garlic sauce (sub Sriracha)
Bang Bang Shrimp:
- avocado oil (to fill cast iron skillet 1/2-1 inch or so)
- 1 pound large raw shrimp, remove shell + tail
- 3 tablespoons cornstarch
- 2/3 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 large egg
- 1 1/4 cups panko breadcrumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Cilantro Lime Slaw:
- 2 cups angel hair slaw
- 2 tablespoons mayo
- 1 tablespoon lime juice
- zest of 1 lime
- 1 teaspoon white vinegar
- pinch of kosher salt
Other Taco Ingredients:
- tortilla of your choice (I used flour street taco tortillas)
- fresh cilantro, chopped
Instructions
- Sauce: Place Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
- Prep: Add the avocado oil to a 12 inch cast iron skillet and set on the stove. Ensure the shrimp are fully thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add 3 tablespoons cornstarch, in the second whisk together the 2/3 cup almond milk + 1 tablespoon lemon juice + 1 egg, and in the third combine the 1 1/4 cups panko breadcrumbs, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/8 teaspoon pepper.
- Prepare Shrimp: Line up the bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss it in the cornstarch (fully coat, but shake off excess), then dip in the milk, and finally coat in the panko mixture. Place breaded shrimp on a large plate and repeat until all of the shrimp are prepared.
- Cook: Heat oil to 375 degrees F (use a thermometer to ensure the correct temperature is reached and maintained). In batches, add shrimp to the hot oil and let cook approx. 2-3 minutes total, flipping halfway – or until they are golden brown and shrimp is cooked through. Use a slotted spoon to remove and place on a paper towel-lined plate.
- Toss: Once all shrimp have been cooked, put them in a large bowl and toss with 1/2 the Bang Bang Sauce. Reserve the remaining sauce for adding on top of the tacos.
- Slaw: Combine Cilantro Lime Slaw ingredients in a small bowl; toss to combine. Taste and add any additional flavors, as desired.
- Build Tacos: Take one tortilla at a time and add some slaw. Top with shrimp and some extra sauce. Garnish with fresh chopped cilantro.
Notes
- Almond Milk + Lemon Juice: you can sub 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil, if you wish, for frying.
- Oven Method: if you don’t want to fry these in oil you can place the breaded shrimp on a wire rack on a baking sheet and spray with a little olive oil – bake at 375 degrees F for approx. 6-8 minutes or until shrimp are fully cooked – feel free to finish under the broiler for a minute (watch carefully so they don’t burn).
- Storage: these are best enjoyed immediately after cooking as the coating tends to get a little soggy if it sits overnight. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 taco
- Calories: 325
- Sugar: 3 g
- Sodium: 670.2 mg
- Fat: 14.7 g
- Carbohydrates: 32 g
- Protein: 16.5 g
- Cholesterol: 137 mg
Kristin says
I saw this morning and knew I had to make it tonight. It was so good. The crispiness of the shrimp, the tangy slaw and slightly spicy sauce were perfect! Thank you!
Erin says
Yay!! so glad to hear that, Kristin!!