Bang Bang Shrimp Tacos Recipe

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The Comfort of Bang Bang Shrimp Tacos Recipe

There’s something genuinely comforting about sinking your teeth into a Bang Bang Shrimp Taco — the crispy shrimp coated in a golden, velvety sauce nestled within a warm, soft tortilla. I love how these tacos bring together layers of texture: the crunch from the cabbage and the light crisp of the shrimp, balanced with that creamy, spicy bang bang drizzle that lingers long after the last bite. You’ll notice this recipe isn’t just a meal; it’s a relaxed weekend ritual that invites you to slow down and savor each flavor-packed mouthful. Whether you’re making it for a casual dinner or a laid-back gathering, Bang Bang Shrimp Tacos always manage to turn ordinary moments into something memorable. Over the years, I’ve refined this recipe to keep it simple without skimping on flavor. From quick prep tips to easy sauce tweaks, you’ll get the full scoop here — so let’s dive in and make your next taco night truly spectacular.

Ingredient Guide

• 1 lb large shrimp: Deveined and peeled for easy eating; their natural sweetness pairs beautifully with spicy sauce.
• 8 small corn or flour tortillas: Choose corn for a traditional feel or flour for a softer bite — both warm up quickly and hold the fillings nicely.
• 1/2 cup mayonnaise: Creates the creamy base of the bang bang sauce; I prefer full-fat for richness but light mayo works too.
• 1/4 cup sweet chili sauce: Adds a sweet-spicy zing that balances the mayo perfectly; look for an authentic Thai-style sauce.
• 1 tbsp Sriracha: Adjust based on your heat tolerance — it brings that punchy heat without overwhelming.
• 2 cups shredded cabbage: Provides crisp texture and refreshes the palate against the fried shrimp.
• 1/4 cup chopped cilantro: Offers a fresh, herbal brightness that lifts the entire dish.
• Juice of 1 lime: Adds acidity and an aromatic citrus note that ties all the flavors together.
• Salt and pepper to taste: Essential for seasoning both the shrimp and sauce components.
• 1/2 cup cornstarch: Coats the shrimp to create a light, crunchy exterior after frying.
• Oil for frying: Use a neutral oil with a high smoke point like canola or vegetable oil for crisp shrimp without the oiliness.

Prep Before You Begin

Before cooking, take a moment to organize all your ingredients and tools — shrimp cleaned, sauce mixed, cabbage shredded. This mise en place speeds things along and makes the cooking flow seamless. You don’t need an oven for this recipe, but warming your tortillas briefly on a dry skillet or griddle right before serving brings out their best texture. It’s a quick but satisfying step you’ll appreciate once your shrimp are fried and ready.

How to Make Bang Bang Shrimp Tacos Recipe

1. Rinse the shrimp under cold water, then pat dry with paper towels. Removing excess moisture helps the cornstarch stick better, giving you a crispier fry.
2. Mix the bang bang sauce by combining mayonnaise, sweet chili sauce, and Sriracha in a bowl. Stir until smooth and glossy—this sauce is your star player, so taste and adjust the heat to your liking.
3. Coat the shrimp thoroughly in a mix of cornstarch, salt, and pepper. The cornstarch gives the shrimp a delicate crust that’s satisfyingly crunchy without weighing them down.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Bang Bang Shrimp Tacos Recipe turns out reliably amazing.

4. Heat oil in a pan over medium-high heat until shimmering but not smoking. Fry the shrimp in batches, about 2–3 minutes per side, until they’re golden brown and crispy. Avoid overcrowding the pan to keep the crust intact.
5. Warm the tortillas quickly in a dry skillet or wrapped in foil in a warm oven. This softens them just enough to fold without cracking and adds a subtle toasty flavor.
6. Assemble your tacos by layering shredded cabbage, the crispy shrimp, then a generous drizzle of bang bang sauce. Don’t be shy here — the sauce ties everything together.
7. Garnish and finish with chopped cilantro and a squeeze of fresh lime. The brightness of lime juice cuts through the richness and makes every bite pop.

Creative Variations for Bang Bang Shrimp Tacos Recipe

• Swap cabbage for crunchy jicama or pickled red onions for a tangy twist.
• Use grilled shrimp instead of fried for a lighter, smoky flavor.
• Add diced mango or pineapple for a tropical sweetness that complements the spice.
• Try avocado slices or a dollop of guacamole for creamy indulgence.
• Swap out Sriracha for chipotle hot sauce to introduce a smoky heat.
• Serve in lettuce cups for a low-carb, refreshing alternative.

Storage, Freezing & Reheating

• Refrigerate leftover shrimp: Store in an airtight container for up to 2 days but expect some crispiness to soften.
• Sauce: Keep bang bang sauce in a sealed jar in the fridge for up to 1 week; stir well before using.
• Reheat shrimp: For best results, reheat briefly in a hot oven or toaster oven to restore crispness.
• Assembly: I recommend assembling tacos fresh to enjoy that signature contrast of textures.
• Freezing optional: You can freeze cooked shrimp but expect the texture to be slightly less firm upon thawing.

Bang Bang Shrimp Tacos Recipe FAQs

• Can I bake the shrimp instead of frying? Yes! Bake coated shrimp at 425°F for 8–10 minutes, flipping halfway, for a lighter version with some crispness.
• What kind of shrimp works best? Large, peeled, and deveined shrimp are ideal. Fresh or thawed frozen shrimp both work well.
• Can I make the sauce ahead? Absolutely. The bang bang sauce keeps well in the fridge for up to a week and tastes even better once the flavors meld.
• Are corn or flour tortillas better? Both taste great — corn adds a smoky note, while flour feels soft and pliable. Choose based on your preference.
• How spicy is this recipe? Moderately spicy, but you can easily adjust the Sriracha to suit your heat level.

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