Bang Bang Shrimp Tacos
Crispy fried shrimp tossed in a creamy, spicy bang bang sauce and tucked into warm tortillas with crunchy mango slaw, this is weeknight taco night with serious flavor.
Why You Will Love These Bang Bang Shrimp Tacos
If you have ever wondered how to make bang bang shrimp tacos that taste like something straight out of your favorite seafood restaurant, this is the recipe to bookmark. Crispy fried shrimp get tossed in a creamy, spicy, slightly sweet bang bang sauce, then piled into warm tortillas with a bright, crunchy mango slaw. It is sweet, spicy, crunchy, and downright addictive, basically everything you want in a taco.
This version is inspired by the famous Bonefish Bang Bang Shrimp, but turned into a full taco night situation. Some people call them boom boom shrimp tacos or even bam bam shrimp tacos, but no matter what you call them, the formula is the same: crispy shrimp, creamy spicy sauce, and something fresh and crunchy to balance it all out.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy bottomed pot keeps your oil temperature steady for that perfect golden crust, and a good quality sweet chili sauce is the backbone of an authentic shrimp and fish taco sauce, so it is worth seeking out a brand you really like.
The Secret to Truly Crispy Fried Shrimp Tacos
The difference between good and great fried shrimp tacos almost always comes down to two things: dry shrimp and the right breading technique. Patting your shrimp completely dry before dredging helps the coating cling properly instead of sliding off in the hot oil.
For this best bang bang shrimp tacos recipe, we use a double dredge, flour and cornstarch, then egg, then back into the flour mixture again. That extra pass through the dry mix is what gives you the shatteringly crisp, almost tempura-like crust that holds up even after it meets the sauce.
Chef's Tip: Do not overcrowd the pot when frying. Fry the shrimp in small batches so the oil temperature stays consistent and every piece gets evenly golden and crisp.
What Makes the Bang Bang Sauce So Good
The sauce is really what puts the bang in bang bang shrimp tacos. It is a simple mix of mayonnaise, sweet chili sauce, sriracha, and a touch of honey, whisked together until smooth and glossy. The mayo brings creaminess, the sweet chili sauce adds body and sweetness, and the sriracha brings the heat.
Feel free to dial the sriracha up or down depending on your spice tolerance. This same dynamite shrimp tacos sauce also doubles beautifully as a dip for crispy shrimp or even drizzled over fish tacos, so do not be shy about making extra.
Ready to make it? Here is the full step-by-step recipe:
Bang Bang Shrimp Tacos
Crispy fried shrimp tossed in a creamy, spicy bang bang sauce and tucked into warm tortillas with crunchy mango slaw, this is weeknight taco night with serious flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1/2 cup cornstarch, for coating
- 1/4 cup all-purpose flour
- 1 large eggs, beaten, for the breading station
- 1 cup vegetable oil, for frying
- 1/2 cup mayonnaise, full-fat for best texture
- 1/4 cup sweet chili sauce, such as Thai-style sweet chili
- 1 tbsp sriracha, adjust to taste
- 1 tsp honey
- 1 lime, juiced, plus wedges for serving
- 1 mango, peeled and julienned
- 2 cups red cabbage, thinly shredded
- 1/4 cup fresh cilantro, chopped
- 8 corn tortillas, small, warmed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Pat the shrimp completely dry with paper towels, then season with salt and pepper.
Set up a breading station with flour and cornstarch mixed together in one bowl and the beaten egg in another. Dredge each shrimp in the flour mixture, dip in egg, then dredge again in the flour mixture for an extra-crispy coat.
Heat the vegetable oil in a deep skillet or pot over medium-high heat to about 350 degrees F (175 degrees C).
Fry the shrimp in batches for 2 to 3 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
While the shrimp fry, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey in a medium bowl to make the bang bang sauce.
In a separate bowl, toss the julienned mango, shredded red cabbage, cilantro, and lime juice together to make the mango slaw.
Toss the warm fried shrimp in the bang bang sauce until fully coated.
Warm the corn tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side.
Assemble the tacos by layering mango slaw into each tortilla, topping with bang bang shrimp, and finishing with an extra drizzle of sauce.
Serve immediately with lime wedges on the side.
Equipment
- Deep skillet or heavy pot
- Tongs
- Mixing bowls
- Paper towels
- Whisk
Notes
Serving, Storing, and Tasty Variations
These tacos are best served the moment the shrimp are tossed in sauce, while everything is still warm and crispy against the cool, crunchy mango slaw. A squeeze of fresh lime right before eating brightens up every bite.
A few easy variations to try:
- Swap corn tortillas for flour tortillas or even lettuce cups for a lighter, low carb option.
- No mango on hand? Pineapple or even a simple cabbage and carrot slaw works great too.
- Turn this into a rice bowl by serving the bang bang shrimp and slaw over steamed rice instead of tortillas.
If you have leftover shrimp, store them separately from the slaw in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to bring back some of that crispy texture, since the microwave tends to make the coating go soft.
Final Thoughts
Whether you know them as bang bang shrimp tacos, boom boom shrimp tacos, or your new favorite taco night dinner, this recipe delivers big, bold flavor with very little fuss. Crispy shrimp, creamy spicy sauce, and a fresh fruity slaw come together in a way that feels both indulgent and refreshing at the same time.
Give it a try this week, and do not be surprised if it becomes a regular request at your dinner table.
