Bang Bang Shrimp Tacos Recipe
When you want to delight your taste buds with a burst of spicy, creamy, and crispy flavors all wrapped in a warm tortilla, look no further than Bang Bang Shrimp Tacos. These tacos transform the beloved bang bang shrimp into a handheld fiesta, combining crunchy shrimp coated in a zesty, creamy sauce with fresh, crunchy veggies and soft tortillas. Trust me, once you try the Bang Bang Shrimp Tacos, they’ll quickly become your go-to dish for dinners that impress without the fuss.
Ingredients You’ll Need
This recipe is all about balancing simplicity with flavor. Each ingredient plays a vital role, from the creamy bang bang sauce to the perfectly crispy shrimp and fresh toppings that add texture and brightness.
- Mayonnaise: The creamy base for the bang bang sauce that adds richness and smoothness.
- Chili garlic sauce: Brings vibrant heat and garlicky depth to the sauce.
- Sriracha sauce (optional): Adds an extra kick of spiciness if you love heat.
- Extra-large shrimp (peeled and deveined): The star protein—big enough to stay juicy and crispy after frying.
- Buttermilk: Marinates the shrimp, tenderizing and adding a subtle tang.
- All-purpose flour: Helps create the classic fried coating on the shrimp.
- Cornstarch: Mixed with flour for an ultra-crispy crust.
- Kosher salt and black pepper: Essential seasoning to bring out the shrimp’s natural flavor.
- Vegetable oil: For frying the shrimp to golden perfection.
- Flour tortillas or Bibb lettuce leaves: Tortillas offer warmth and softness; lettuce leaves provide a fresh and low-carb alternative.
- Shredded cabbage: Adds a crunchy, fresh texture and a pop of color.
- Thinly sliced radishes, jalapeño peppers, green onions, and chopped cilantro: Garnishes that brighten, spice up, and add aroma to the tacos.
How to Make Bang Bang Shrimp Tacos
Step 1: Make the bang bang sauce
Start by whisking together mayonnaise, chili garlic sauce, and a bit of sriracha in a bowl. This sauce is what gives the tacos that signature creamy, spicy finish. You can store it in the fridge for a day or two if you want to prepare ahead.
Step 2: Marinate the shrimp
Next, soak your shrimp in buttermilk for about 20 minutes. This step tenderizes the shrimp and helps the coating stick better later, making sure every bite is juicy and flavorful.
Step 3: Prepare your breading station
Mix together all-purpose flour, cornstarch, kosher salt, and black pepper. This flour-cornstarch combo is the secret to achieving the perfect crispy shell. Set up a cooling rack over a baking sheet and a paper-towel-lined pan so you have places ready for your shrimp before and after frying.
Step 4: Bread the shrimp
Drain the shrimp from the buttermilk, then toss them in the dry mix in small batches. Shake off any extra flour and let them rest on the rack to “dry out” – this ensures a crunchier final texture.
Step 5: Heat the oil
Pour vegetable oil into a deep pot and heat it up slowly over medium-high heat until it reaches 350°F. This steady temperature is crucial for frying the shrimp properly without sogginess.
Step 6: Fry the shrimp
Carefully drop a handful of shrimp into the hot oil, stirring gently after a minute to keep them separate. Fry for about 4 to 4 1/2 minutes until they turn a gorgeous golden brown. This is where the crunchy magic happens.
Step 7: Keep the shrimp warm and continue frying
Use a slotted spoon to transfer the fried shrimp to your draining setup, then keep them warm in a 200°F oven while you fry the rest, making sure the oil returns to temperature between batches.
Step 8: Sauce the shrimp
Toss the crispy shrimp in one cup of the bang bang sauce, keeping the rest for extra drizzling. This coats them in creamy, spicy goodness without overpowering their natural sweetness.
Step 9: Assemble the tacos
Lay a bed of shredded cabbage on each warmed tortilla, pile on the sauced shrimp, drizzle a bit more bang bang sauce, then add all your favorite garnishes like radishes, jalapeños, green onions, and cilantro. These textures and flavors make each bite exciting and fresh.
How to Serve Bang Bang Shrimp Tacos
Garnishes
Don’t skimp on garnishes—they add vibrant pops of flavor and texture. Crunchy radishes, tangy jalapeño slices, fresh green onions, and fragrant cilantro all contribute a lively contrast to the creamy shrimp. These finishing touches truly elevate the tacos.
Side Dishes
Serving Bang Bang Shrimp Tacos with a simple side lets the tacos shine. Consider a crisp, citrusy slaw, black bean salad, or a refreshing cucumber salad to keep the meal light and balanced. For something heartier, Mexican street corn or seasoned rice are crowd-pleasers.
Creative Ways to Present
Get playful by swapping out flour tortillas for crunchy taco shells or soft corn tortillas to add variation. For a low-carb twist, use Bibb lettuce leaves as wraps. You can also serve the shrimp on a platter alongside dipping bowls of extra bang bang sauce for build-your-own taco fun.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shrimp or sauce, store them separately in airtight containers in the refrigerator for up to two days. The shrimp will lose some crispness but can be repurposed nicely in salads or wraps.
Freezing
While fried shrimp is best fresh, you can freeze uncooked marinated shrimp before breading and frying. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to one month. Thaw thoroughly before cooking.
Reheating
To reheat leftover shrimp, avoid nuking if you want to keep them crisp. Instead, warm them in a 350°F oven for 5 to 8 minutes on a wire rack to restore crunchiness. Add fresh sauce or serve with more bang bang sauce on the side for flavor.
FAQs
Can I make the bang bang sauce ahead of time?
Absolutely! The sauce tastes even better after resting for a few hours. You can keep it in the fridge for up to two days, just give it a quick stir before using.
What if I don’t have buttermilk for marinating the shrimp?
No worries! You can make a buttermilk substitute by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I bake the shrimp instead of frying?
While baking is possible, frying gives you that unbeatable crispy texture that makes Bang Bang Shrimp Tacos so special. If you must bake, coat the shrimp well and bake at a high temperature, but expect less crunch.
How spicy are Bang Bang Shrimp Tacos?
The heat level can be adjusted for your taste. Omitting the sriracha or adding more chili garlic sauce controls spiciness. The jalapeño garnish also allows you to customize each bite.
What tortillas work best for these tacos?
Soft flour tortillas are classic and flexible, but corn tortillas add a lovely earthy flavor. For a fresh, low-carb option, large Bibb lettuce leaves make delicious wraps.
Final Thoughts
There is something truly special about the combination of crispy, saucy shrimp nestled in warm tortillas with crunchy, fresh toppings that just feels like a celebration every time you bite in. Bang Bang Shrimp Tacos are the perfect way to elevate taco night with bold flavors and textures, and I cannot recommend them enough. Your kitchen will fill with incredible aromas, and your guests will be asking for seconds before you know it—so dive into this recipe and savor every delicious moment.
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Bang Bang Shrimp Tacos Recipe
- Total Time: 55 minutes
- Yield: 10 tacos 1x
- Diet: Halal
Description
Bang Bang Shrimp Tacos feature crispy, buttermilk-marinated shrimp fried to golden perfection and tossed in a creamy, spicy bang bang sauce. Served on warm flour tortillas layered with shredded cabbage and topped with fresh radishes, jalapeños, green onions, and cilantro, these tacos deliver a delightful mix of crunchy textures and bold flavors ideal for a quick and satisfying meal.
Ingredients
Bang Bang Sauce
- 1 cup mayonnaise
- 1/4 cup chili garlic sauce
- 1 teaspoon Sriracha sauce (optional)
Shrimp
- 1 1/2 pounds extra-large (26–30 count) shrimp, peeled and deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups vegetable oil for frying
For Serving
- 10 taco-sized flour tortillas, warmed (or Bibb lettuce leaves for a low-carb option)
- 8 ounces shredded cabbage (about 3 cups)
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped cilantro
Instructions
- Make the bang bang sauce: In a bowl, whisk together the mayonnaise, chili garlic sauce, and optional Sriracha until smooth and well blended. Refrigerate the sauce for up to two days until needed.
- Marinate the shrimp: Place the peeled and deveined shrimp into a separate bowl and pour the buttermilk over them. Let the shrimp soak for 20 minutes to tenderize and infuse flavor.
- Prepare your breading station: In a medium bowl, combine the flour, cornstarch, kosher salt, and freshly ground black pepper. Set up a cooling rack on a sheet pan to place the breaded shrimp before frying. Also prepare a draining station by lining another sheet pan with a thick layer of paper towels or use a second cooling rack over a sheet pan for oil drip. Preheat the oven to 200°F to keep cooked shrimp warm.
- Bread the shrimp: Drain the shrimp from the buttermilk, then toss them in batches into the flour mixture, coating thoroughly. Shake off excess flour and spread the shrimp on the cooling rack to let the coating dry slightly while you heat the oil.
- Heat the oil: In a wide, deep pot or Dutch oven, pour in the vegetable oil and attach a thermometer. Heat the oil over medium-high heat until it reaches 350°F, which usually takes about 20 minutes.
- Fry the shrimp: Carefully add a handful of shrimp to the hot oil. After about one minute, use a slotted spoon to stir and separate the shrimp to prevent sticking. Fry the shrimp for 4 to 4 1/2 minutes until they turn golden brown and crispy.
- Keep the shrimp warm and continue frying: Remove cooked shrimp with a slotted spoon and transfer to the draining rack set over the sheet pan. Place the cooked shrimp in the 200°F oven to keep warm. Repeat frying remaining shrimp in batches, allowing the oil to return to 350°F between batches.
- Sauce the shrimp: Once all shrimp are fried, transfer them to a large bowl and toss with 1 cup of the prepared bang bang sauce until evenly coated. Reserve the remaining sauce for drizzling on the tacos.
- Assemble the tacos: Warm the tortillas and layer each with a handful of shredded cabbage. Top with the sauced shrimp, then drizzle additional bang bang sauce if desired. Garnish with thinly sliced radishes, jalapeño peppers, green onions, and chopped cilantro. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend and check that chili garlic sauce is gluten-free.
- To reduce spiciness, omit jalapeños and use less chili garlic sauce.
- Use Bibb lettuce leaves instead of tortillas for a low-carb alternative.
- Do not overcrowd the frying oil to maintain temperature and crispiness.
- Prepare the bang bang sauce up to two days ahead to deepen the flavors.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 tacos
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 195 mg
Keywords: Bang bang shrimp, shrimp tacos, fried shrimp tacos, spicy shrimp tacos, Tex-Mex seafood tacos, crispy shrimp recipe
