Our Bang Bang Shrimp Tacos are a fun and flavor-backed dinner this is perfect for your next Taco Tuesday! Made with crispy shrimp, creamy slaw, and a spicy sauce that really brings the recipe to the next level. Adjust the spice level to what works for you and enjoy!
The Best Bang Bang Shrimp Tacos
Raise your hand if you also agree that Taco night is the best night of the week! We are happy 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 bang bang shrimp tacos will definitely be added to the mix, our whole family loves them! Plus, the heat level can be adjusted as needed depending on how spicy you like your tacos. Enjoy them with any of your favorite taco toppings!
And if you are looking for another easy taco recipe, check out our classic Ground Beef Tacos!
What You Will Need
- bang bang shrimp sauce – our homemade bang bang shrimp sauce is made with 3 simple ingredients, but feel free to use a store-bought sauce, if you prefer.
- avocado oil – great for making these deep fried shrimp, but peanut oil or canola oil would also work!
- large shrimp – pick-up some fresh shrimp from your local grocery stores or fish market.
- cornstarch – a wonderful binding agent to help hold the breading ingredients on each shrimp.
- almond milk & lemon juice – these combine to create a dairy-free alternative to buttermilk.
- egg – a traditional egg wash is always a good idea to add before the breadcrumb mixture.
- panko bread crumbs – we love using panko for this easy recipe, but feel free to use homemade breadcrumbs too!
- kosher salt, black pepper, onion powder, & garlic powder – simple seasonings that bring so much flavor.
- angel hair slaw – option to buy a bag of this thinly shredded cabbage or shred a head of cabbage yourself.
- lime juice & lime zest – a little bit of acidity keeps things light and bright.
- white vinegar – always need a touch of tangy vinegar when making a slaw.
- tortillas – any variety will work – flour tortillas, corn tortillas, gluten-free tortillas, etc.
- fresh cilantro – a fresh herb that is always a must when eating tacos!
How To Make Bang Bang Shrimp Tacos
The first steps to making this taco recipe are to place the shrimp sauce ingredients in a small bowl and mix to combine.
Now it is time to create your shrimp prep stations. Take three shallow bowls and place the corn starch in the first 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! Begin by tossing 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 (375 degrees F) and carefully add shrimp to the oil to deep fry for about 2-3 minutes of cook time (flip halfway through). Remove cooked shrimp from the hot oil to cool on a plate lined with paper towels. Pro tip – cook in shrimp in batches and do not crowd the pan.
Place the crunchy 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!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Bang Bang Shrimp Tacos
- 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 mayo
- 1 teaspoon chili garlic sauce (sub Sriracha)
- 2 tablespoons Thai sweet chili sauce
Bang Bang Shrimp:
- avocado oil (to fill cast iron skillet 1/2-1 inch or so)
- 1 pound large 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 kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Cilantro Lime Slaw
- 2 cups angel hair slaw
- 2 tablespoon mayo
- 1 tablespoon lime juice
- zest of 1 lime
- 1 teaspoon white vinegar
- pinch of kosher salt
Other Taco Ingredients:
- tortilla of our choice (I used flour street tacos)
- 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 your shrimp are fully thawed (if frozen prior) and that the shell/tail have been removed. Gather 3 shallow bowls: in one add the cornstarch, in the second whisk together the almond milk + lemon juice + egg, and in the third combine the panko breadcrumbs, kosher salt, pepper, onion powder and garlic powder.
- Prepare Shrimp: Line up your bowls of cornstarch, milk and panko mixture. Taking one shrimp at a time toss the shrimp 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, Place in a large bowl and toss with 1/2 the Sauce. Reserve the remaining sauce for adding on top of your 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 in 2/3 cup buttermilk.
- Oil Alternatives: you can sub in peanut oil or canola oil, if you wish, for frying.
- 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.
- Oven Method: if you don’t want to fry these in oil you can place 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).
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!!