The BEST Bang Bang Shrimp Taco Recipe

Have you ever craved that perfect combination of crispy, spicy, and creamy all wrapped up in a warm tortilla? Well, you’re in for a treat! Today, I’m sharing my absolute favorite Bang Bang Shrimp Taco recipe that’s been perfected through countless kitchen experiments and family dinner celebrations. This isn’t just any taco recipe – it’s a game-changer that brings restaurant-quality flavors right to your kitchen.

What Makes These Bang Bang Shrimp Tacos Special?

Let me tell you why this recipe stands out. The secret lies in the perfect balance of textures and flavors – crispy tempura-battered shrimp, drizzled with a sweet and spicy bang bang sauce, nestled in warm tortillas, and topped with a refreshing Asian-inspired slaw. It’s a fusion of Mexican and Asian cuisines that creates an explosion of flavors in every bite.

Essential Ingredients

For the Shrimp:

• 1 pound large shrimp (21-25 count), peeled and deveined
• 1 cup all-purpose flour
• 1 cup tempura flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 cup cold sparkling water
• Vegetable oil for frying

For the Bang Bang Sauce:

• 1/2 cup mayonnaise
• 1/4 cup sweet chili sauce
• 2 tablespoons sriracha sauce
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil

For the Asian Slaw:

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 1 cup julienned carrots
• 1/4 cup chopped fresh cilantro
• 3 green onions, finely sliced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• Salt and pepper to taste

For Assembly:

• 12 small corn tortillas (6-inch)
• Fresh lime wedges
• Sliced avocado
• Additional cilantro for garnish
• Sesame seeds for garnish

Nutritional Information (Per Taco)

Step-by-Step Instructions

Preparing the Bang Bang Sauce (15 minutes):

1. In a medium bowl, combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, and sesame oil
2. Whisk until completely smooth and well combined
3. Cover and refrigerate until ready to use
4. Pro tip: Make this sauce a day ahead to let the flavors develop even more

Making the Asian Slaw (20 minutes):

1. In a large bowl, combine both types of shredded cabbage, carrots, cilantro, and green onions
2. In a small bowl, whisk together rice vinegar, sesame oil, honey, salt, and pepper
3. Pour the dressing over the vegetables and toss well
4. Let sit for at least 15 minutes to allow flavors to meld

Preparing the Shrimp (30 minutes):

1. Pat the shrimp dry with paper towels
2. In a large bowl, whisk together all-purpose flour, tempura flour, garlic powder, onion powder, salt, and white pepper
3. Gradually add cold sparkling water, whisking until you have a smooth batter
4. Heat oil in a large, heavy-bottomed pot to 350°F (175°C)
5. Dip each shrimp in the batter, allowing excess to drip off
6. Fry in batches for 2-3 minutes until golden brown
7. Drain on paper towels

Assembly Instructions (10 minutes):

1. Warm the corn tortillas in a dry skillet or directly over a gas flame
2. Layer each tortilla with:

• A generous portion of Asian slaw
• 2-3 crispy shrimp
• A drizzle of bang bang sauce
• Sliced avocado
• Fresh cilantro
• A sprinkle of sesame seeds

1. Serve immediately with lime wedges

Pro Tips for Perfect Bang Bang Shrimp Tacos

1. Temperature Matters

• Keep the batter cold by using ice-cold sparkling water
• Maintain oil temperature between 350-375°F for optimal crispiness
• Warm tortillas just before serving

1. Texture is Key

• Don’t overcrowd the frying pot
• Drain fried shrimp on paper towels set on a wire rack
• Keep fried shrimp warm in a 200°F oven while cooking remaining batches

1. Make-Ahead Components

• Prepare the bang bang sauce up to 3 days in advance
• Make the slaw up to 4 hours ahead
• Keep fried shrimp separate from sauce until serving to maintain crispiness

Storage and Reheating

Storage Times:

Reheating Instructions:

• Fried Shrimp: Reheat in a 375°F oven for 5-7 minutes until crispy
• Tortillas: Warm in a dry skillet or wrapped in damp paper towels in the microwave
• Do not reheat the slaw or sauce

Serving Suggestions

• Serve with Mexican-style rice
• Add a side of black beans
• Include fresh guacamole
• Offer additional hot sauce options
• Serve with sparkling water with lime
• Add a fresh mango salsa for extra flavor

Common Questions & Answers

Q: Can I make these tacos gluten-free?
A: Yes! Replace all-purpose and tempura flour with rice flour and cornstarch in equal parts. Ensure your sweet chili sauce is gluten-free.

Q: How spicy are these tacos?
A: The recipe as written is medium spicy. Adjust the sriracha in the bang bang sauce to control the heat level.

Q: Can I bake or air fry the shrimp instead?
A: Yes! Air fry at 400°F for 8-10 minutes, flipping halfway through. For baking, cook at 425°F for 12-15 minutes.

Q: What size shrimp should I use?
A: I recommend 21-25 count shrimp (large). They’re perfect for tacos – not too big, not too small.

Q: Can I make these ahead for a party?
A: Prepare components separately: make the sauce and slaw ahead, but fry shrimp just before serving for best results.

Troubleshooting Tips

• If batter is too thick: Add sparkling water, 1 tablespoon at a time
• If shrimp aren’t crispy: Oil temperature might be too low
• If slaw is too wet: Drain excess liquid before serving
• If sauce is too spicy: Add more mayonnaise to mild it down
• If tortillas break: Double-layer them or warm them properly

This Bang Bang Shrimp Taco recipe is more than just a meal – it’s an experience that brings together the best of different culinary worlds. Whether you’re cooking for family, friends, or just treating yourself, these tacos are sure to impress. Remember, the key to perfect tacos is in the details: crispy shrimp, well-balanced sauce, and fresh, crunchy slaw. Don’t be afraid to adjust the seasonings to your taste – cooking should be fun and personal!