Bang Bang Shrimp Tacos Recipe

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The Heart of Bang Bang Shrimp Tacos Recipe

There’s something truly special about the blend of crispy, spicy shrimp paired with soft, warm tortillas and a playful drizzle of creamy sauce. When I first tried these Bang Bang Shrimp Tacos, I was instantly hooked by the contrast—the silky heat of the sauce mingling with the snap of fresh cabbage and that satisfying crunch from the shrimp coating. It’s the kind of dish you want to make again and again, whether for a casual weekday dinner or an easy weekend treat with friends. You’ll notice how every bite pairs the buttery steam of the warm tortillas with that sweet, spicy kick that perfectionists crave. Cooking side-by-side with you, I’ll share every tip to get each shrimp delightfully crisp-edged and every taco bursting with flavor and texture. This Bang Bang Shrimp Tacos Recipe is your new go-to for effortless, restaurant-quality taco nights at home. Let’s dive in!

Ingredient Breakdown

• Large shrimp: The star of the show, providing tender, juicy bites. Opt for peeled and deveined to save prep time. Frozen shrimp defrosted overnight work perfectly too.
• Corn or flour tortillas: Corn adds authentic smokiness, while flour tortillas offer a softer, pliable base. Choose your favorite or a gluten-free option.
• Mayonnaise: Creates the creamy foundation of your bang bang sauce; swap for Greek yogurt for a tangier, lighter twist.
• Sweet chili sauce: Adds sweetness paired with mild heat. If unavailable, try honey mixed with a dash of hot sauce.
• Sriracha: Brings that signature spicy punch; adjust quantity to control heat level.
• Shredded cabbage: Offers a crisp, fresh crunch that balances the richness. Green or purple cabbage both work beautifully.
• Cilantro: Adds a bright herbaceous note; omit if you’re not a fan or swap with parsley.
• Lime juice: Finishes with acidity to brighten all the flavors.
• Cornstarch: Essential for coating shrimp to ensure a crispy, non-greasy crust. You can substitute with rice flour or potato starch if needed.
• Oil for frying: Neutral oils like canola, vegetable, or peanut oil handle high heat without overpowering.

Before You Begin

It’s all about mise en place here — getting your shrimp cleaned, sauce mixed, and cabbage shredded before the pan heats. I like to pat the shrimp thoroughly dry before coating; this step makes a huge difference in crispiness! Have your tortillas warming on a plate covered with a clean towel, so they stay soft and warm when serving. This simple prep means the entire cooking process flows smoothly and keeps your kitchen calm.

How to Make Bang Bang Shrimp Tacos Recipe

1. Rinse the shrimp under cold water and pat them completely dry. This step is key — moist shrimp hold onto cornstarch poorly and won’t crisp up as well.
2. Whisk together the mayonnaise, sweet chili sauce, and Sriracha in a bowl. You’re aiming for a smooth, glossy sauce that balances creamy, sweet, and spicy notes. Taste it and adjust Sriracha if you prefer more or less heat.
3. Coat shrimp thoroughly in a mix of cornstarch, salt, and pepper. Make sure each piece gets an even, silky layer — that’s your golden crust waiting to happen.
4. Heat about 1 inch of oil in a sturdy pan over medium-high heat. To test if it’s ready, drop a pinch of cornstarch mixture in — it should bubble immediately. Fry the shrimp in batches, about 2–3 minutes per side, until gloriously golden and crisp-edged. Remove and drain on paper towels.
5. Warm the tortillas briefly in a dry skillet or microwave. Layer each with a handful of shredded cabbage, then top generously with the crispy shrimp. Drizzle your bang bang sauce over the top — that splash of creamy spice is the magic touch.
6. Garnish with chopped cilantro and a squeeze of fresh lime juice right before serving. The bright acidity cuts through the richness, adding that final fresh pop.

Creative Variations for Bang Bang Shrimp Tacos Recipe

• Avocado & Mango Salsa: Add ripe mango cubes and creamy avocado for a tropical burst that contrasts beautifully with the spicy shrimp.
• Pickled Red Onions: Their sharp, tangy notes cut through the richness, complementing the creamy bang bang sauce.
• Spicy Slaw Swap: Mix shredded cabbage with shredded carrots and a splash of apple cider vinegar for a crunchy, tangy contrast.
• Grilled Tortillas: Give the tortillas a quick char over an open flame or grill pan for subtle smokiness.
• Vegan Adaptation: Swap shrimp for crispy cauliflower florets coated in cornstarch and fried similarly; use vegan mayo for the sauce.
• Cheese Topping: Sprinkle crumbled queso fresco or cotija for a creamy salty finish.

Storage, Freezing & Reheating

• Refrigerate cooked shrimp: Store in an airtight container up to 2 days, best reheated quickly in a hot pan to regain crispness.
• Sauce: Keep bang bang sauce separate for up to 4 days in the fridge; stir before using.
• Tortillas: Wrap in foil and warm gently in the oven before serving.
• Freezing: Not recommended for fried shrimp; textures change. Fresh shrimp and sauce components freeze well separately.
• Reheat tip: Use a toaster oven or skillet to restore the shrimp’s crisp texture better than a microwave.

Bang Bang Shrimp Tacos Recipe FAQs

• Can I bake instead of fry the shrimp? Absolutely! Toss coated shrimp on a parchment-lined baking sheet and bake at 425°F (220°C) for 10-12 minutes, flipping halfway. You’ll get crispy shrimp with less oil.
• What if I don’t like spicy food? Reduce the Sriracha or omit it altogether; the sweet chili sauce still provides lovely flavor.
• Can I use frozen shrimp? Yes, just thaw overnight in the fridge and pat dry before coating.
• How do I keep tortillas warm and soft? Wrap them tightly in foil and place in a warm oven or use a tortilla warmer until ready to serve.
• Is there a way to make this gluten-free? Use corn tortillas and ensure your cornstarch is pure. Avoid any wheat-based sauces or seasonings.

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