These Bang Bang Shrimp Tacos are something I find myself making all the time, especially when I want something quick, flavorful, and satisfying.
They’re perfect for a weeknight dinner, a casual get-together, or even a fun weekend lunch.
What makes them so special? It’s the combination of crispy, golden-brown shrimp, a creamy, spicy sauce, and all your favorite taco toppings. It’s a flavor explosion in every bite!
Recipe Overview: Bang Bang Shrimp Tacos
This dish is all about the perfect balance of textures and tastes. Imagine crispy fried shrimp coated in a sweet and spicy sauce, nestled in warm tortillas with fresh, crunchy toppings.
The shrimp are cooked until they’re perfectly golden and crunchy, and the sauce is a simple mixture of mayonnaise, sweet chili sauce, and a touch of sriracha for heat. You can easily adjust the spice level to your liking.
These tacos are great served with all the classic toppings like shredded lettuce, diced tomatoes, and a sprinkle of cilantro. But feel free to get creative with your favorites!
A squeeze of lime juice adds a final burst of freshness that really ties everything together. They’re also fantastic with a side of rice or a simple salad.
Detailed Ingredients for Bang Bang Shrimp Tacos
Here’s what you’ll need to make these amazing tacos:
- Shrimp: 1 pound, peeled and deveined. I usually use medium or large shrimp, but you can use whatever size you prefer. Make sure they’re thawed if you’re using frozen.
- Cornstarch: 1/2 cup. This is what makes the shrimp super crispy. You can also used all purpose flour.
- Salt and Pepper: To taste. For seasoning the shrimp.
- Oil: For frying. I like using vegetable or canola oil because they have a high smoke point.
- Mayonnaise: 1/2 cup. This is the base of our bang bang sauce.
- Sweet Chili Sauce: 1/4 cup. This adds sweetness and a little bit of heat.
- Sriracha: 1-2 teaspoons, or to taste. This is where you control the spice level! Add more for extra heat, or less if you prefer a milder flavor.
- Lime Juice: 1 tablespoon. Freshly squeezed is best!
- Tortillas: 8-12, depending on size. I prefer small corn or flour tortillas.
- Toppings: Your favorites! Shredded lettuce, diced tomatoes, chopped cilantro, sliced avocado, red onion – anything goes!
Step-by-Step Instructions: Making the Perfect Bang Bang Shrimp Tacos
- Prepare the Shrimp: First, make sure your shrimp are peeled, deveined, and patted dry with paper towels. This helps the cornstarch stick better.
- Season the Shrimp: In a medium bowl, toss the shrimp with cornstarch, salt, and pepper. Make sure each shrimp is evenly coated.
- Fry the Shrimp: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot (a drop of water should sizzle), carefully add the shrimp in a single layer. Don’t overcrowd the pan; you might need to do this in batches.
- Cook Until Golden: Fry the shrimp for about 2-3 minutes per side, until they turn golden brown and crispy. They should be cooked through and no longer translucent.
- Drain Excess Oil: Remove the cooked shrimp from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Make the Bang Bang Sauce: In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until well combined. Taste and adjust the spice level by adding more sriracha if needed.
- Coat the Shrimp: Gently toss the cooked shrimp in the bang bang sauce until they are evenly coated.
- Warm the Tortillas: Warm the tortillas according to package instructions. You can do this in a microwave, in a dry skillet, or directly over a gas flame for a slightly charred flavor.
- Assemble the Tacos: Fill each warm tortilla with a few pieces of the saucy shrimp.
- Add Toppings: Top with your favorite taco toppings, like shredded lettuce, diced tomatoes, cilantro, and a squeeze of lime juice.
Variations & Tips for the Best Bang Bang Shrimp Tacos
- Make it Gluten-Free: Use corn tortillas and ensure your cornstarch is certified gluten-free.
- Bake the Shrimp: For a healthier option, you can bake the shrimp instead of frying. Toss them in the cornstarch mixture, then bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and cooked through.
- Make Ahead: You can prepare the bang bang sauce ahead of time and store it in the refrigerator. The shrimp are best cooked right before serving for maximum crispiness.
- Storage: Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, I recommend placing the shrimp on a baking sheet and warming them in a 350°F (175°C) oven for a few minutes until heated through. This helps them stay crispy. You can also reheat them in a skillet, though they might lose some of their crispiness.
- Serving Suggestions: Serve these tacos with a side of Mexican rice, black beans, or a fresh salad. They’re also great with a dollop of sour cream or guacamole.
Key Details
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4-6
- Equipment you’ll need: Large skillet, Mixing bowls, Paper towels
Bang Bang Shrimp Tacos
Crispy fried shrimp coated in a sweet and spicy sauce, nestled in warm tortillas with fresh, crunchy toppings. A flavor explosion in every bite!
Ingredients
- 1 pound shrimp peeled and deveined
- 1/2 cup cornstarch
- Salt and Pepper to taste
- Oil for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1-2 teaspoons sriracha or to taste
- 1 tablespoon lime juice freshly squeezed
- 8-12 tortillas corn or flour
- Shredded lettuce
- Diced tomatoes
- Chopped cilantro
Instructions
- Make sure your shrimp are peeled, deveined, and patted dry with paper towels.
- In a medium bowl, toss the shrimp with cornstarch, salt, and pepper. Ensure each shrimp is evenly coated.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the shrimp in a single layer. Don't overcrowd the pan; you might need to do this in batches.
- Fry the shrimp for about 2-3 minutes per side, until they turn golden brown and crispy. They should be cooked through and no longer translucent.
- Remove the cooked shrimp from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- In a separate bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice until well combined. Taste and adjust the spice level by adding more sriracha if needed.
- Gently toss the cooked shrimp in the bang bang sauce until they are evenly coated.
- Warm the tortillas according to package instructions.
- Fill each warm tortilla with a few pieces of the saucy shrimp.
- Top with your favorite taco toppings, like shredded lettuce, diced tomatoes, cilantro, and a squeeze of lime juice.
