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Side angle of bang bang shrimp taco with sauce on top and sliced green onions.

Bang Bang Shrimp Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: American


The BEST bang bang shrimp taco recipe! Delicious, crispy shrimp with a classic bang bang sauce + cilantro lime slaw!



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


  1. Sauce: Place Bang Bang Shrimp Sauce ingredients in a small bowl; mix to combine. Set aside.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.
  6. Slaw: combine Cilantro Lime Slaw ingredients in a small bowl; toss to combine. Taste and add any additional flavors, as desired.
  7. Build Tacos: Take one tortilla at a time and add some slaw. Top with shrimp and some extra sauce. Garnish with fresh chopped cilantro.


  • 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). 


  • 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