Bang Bang Shrimp Tacos Recipe

Name: Bang Bang Shrimp Tacos With Slaw
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Fusion
Ingredients: – 1 pound jumbo or extra large shrimp, peeled and deveined; – Salt and pepper, to taste; – 1 cup buttermilk; – 1 to 2 cups cornstarch; – Vegetable oil for frying; – 12 soft flour tortillas, taco-sized; – Lime wedges for serving; – 3 cups thinly sliced cabbage, mix of green and purple; – 3 scallions, thinly sliced; – 1/4 cup cilantro, roughly chopped; – 1/4 cup mayonnaise; – 1/4 cup sour cream; – Juice of 1 lime; – 3/4 cup mayonnaise; – 1/4 cup Thai sweet chili sauce; – 1 to 2 teaspoons sriracha, to taste

By:

Camille Hayes

Published:

April 26, 2026

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Why You’ll Love These Bang Bang Shrimp Tacos With Slaw

Bang Bang Shrimp Tacos With Slaw bring big flavor to the table without turning dinner into a project. This bang bang shrimp tacos recipe uses simple pantry staples, quick-frying shrimp, and a creamy slaw that cools down every bite. If you want a meal that feels fun but still fits a busy weeknight, these shrimp tacos are a solid win.

Easy to make: The shrimp cook in just a few minutes, and the slaw comes together in one bowl. That makes bang bang shrimp tacos a great choice for home cooks who want something fast but still exciting.
Great texture: The cornstarch coating gives the shrimp a crisp bite, while the slaw adds crunch and freshness. That mix is part of what makes bang bang shrimp tacos with slaw so satisfying.
Flexible for different eaters: You can make the sauce milder or spicier, swap toppings, or serve the shrimp in bowls instead of tortillas. That makes these shrimp tacos easy to fit different tastes.
Bold, restaurant-style flavor: The creamy, sweet, and spicy bang bang sauce gives every bite a little kick. It tastes special, but the steps stay simple enough for everyday cooking.

Tip: If you like easy seafood dinners, this is the kind of recipe that feels like a treat but still works for a regular Tuesday night.

For more seafood ideas, you may also like double garlic brown butter shrimp for another bold shrimp dinner. And if you enjoy crunchy vegetable sides, the slaw inspiration pairs nicely with shrimp and corn for a full meal idea.

Jump To

1. Why You’ll Love These Bang Bang Shrimp Tacos With Slaw
2. Essential Ingredients for Bang Bang Shrimp Tacos With Slaw
3. How to Prepare the Perfect Bang Bang Shrimp Tacos With Slaw: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Bang Bang Shrimp Tacos With Slaw
5. Mastering Bang Bang Shrimp Tacos With Slaw: Advanced Tips and Variations
6. How to Store Bang Bang Shrimp Tacos With Slaw: Best Practices
7. Nutrition for Bang Bang Shrimp Tacos With Slaw
8. FAQs: Frequently Asked Questions About Bang Bang Shrimp Tacos With Slaw
9. Bang Bang Shrimp Tacos With Slaw

Essential Ingredients for Bang Bang Shrimp Tacos With Slaw

Below is the full ingredient list for this bang bang shrimp tacos recipe, including everything needed for the shrimp, slaw, sauce, and assembly.

Main Ingredients

1 pound jumbo or extra large shrimp, peeled and deveined – The star of the dish. Larger shrimp hold up better when fried and give each taco a meaty bite.
Salt and pepper, to taste – Seasons the shrimp and slaw so every layer tastes balanced.
1 cup buttermilk – Helps the cornstarch stick and adds a little tenderness to the shrimp.
1 to 2 cups cornstarch – Creates the crispy coating that makes these bang bang shrimp tacos with slaw extra crunchy.
Vegetable oil, for frying – Works well because it has a high smoke point and fries the shrimp evenly.
12 soft flour tortillas, taco-sized – The base for the tacos. Warm tortillas make assembly easier and taste better.
Lime wedges, for serving – Add a fresh squeeze right before eating for brightness.

For the Slaw

3 cups thinly sliced cabbage, mix of green and purple – Gives the tacos crunch and color.
3 scallions, thinly sliced – Add mild onion flavor.
1/4 cup cilantro, roughly chopped – Brings fresh, herby flavor.
1/4 cup mayonnaise – Adds creaminess to the slaw.
1/4 cup sour cream – Balances the mayo and gives the slaw a cool, tangy taste.
Juice of 1 lime – Lightens the slaw and sharpens the flavor.

For the Bang Bang Sauce

3/4 cup mayonnaise – The creamy base for the sauce.
1/4 cup Thai sweet chili sauce – Adds sweetness and gentle heat.
1 to 2 teaspoons sriracha, to taste – Brings the spicy kick that makes bang bang shrimp so popular.

Special Dietary Options

Vegan: Swap the shrimp for crispy tofu or cauliflower, use plant-based mayo and sour cream, and choose vegan tortillas.
Gluten-free: Use certified gluten-free tortillas and keep the coating to cornstarch only. This recipe is already very close to naturally gluten-free.
Low-calorie: Try air frying the shrimp, use light mayo, and serve with extra slaw and fewer tortillas.

For a useful side dish that fits the same weeknight vibe, check out this easy queso dip if you want a party-style spread alongside the tacos.

How to Prepare the Perfect Bang Bang Shrimp Tacos With Slaw: Step-by-Step Guide

First Step: Mix the slaw

Start by making the coleslaw so the flavors have a little time to come together while you cook the shrimp. In a medium bowl, combine 3 cups thinly sliced cabbage, 3 scallions, 1/4 cup roughly chopped cilantro, 1/4 cup mayonnaise, 1/4 cup sour cream, and the juice of 1 lime. Season with salt and pepper, then toss until the cabbage is coated.

The slaw should look creamy but still feel light and crisp. If you like a sharper bite, add a little more lime juice. If you prefer a softer slaw, let it sit in the fridge while you finish the shrimp.

Second Step: Whisk the bang bang sauce

In a separate bowl, whisk together 3/4 cup mayonnaise, 1/4 cup Thai sweet chili sauce, and 1 to 2 teaspoons sriracha. Taste it and adjust the spice level if needed. This sauce should be creamy, sweet, and just a little spicy.

You can make the sauce 1 to 2 days ahead, which is helpful for busy nights. Store it covered in the refrigerator until you are ready to use it. If you want a milder version for kids or spice-sensitive eaters, start with 1 teaspoon sriracha and add more only if needed.

Third Step: Prepare the shrimp

Pat the shrimp dry if needed, then season them with salt and pepper. Place the shrimp in 1 cup buttermilk and toss until coated. This helps the cornstarch stick and gives the shrimp a tender texture once fried.

Set out 1 to 2 cups cornstarch in a shallow dish. Lift the shrimp out of the buttermilk, let any excess drip off, then coat each shrimp in the cornstarch. Press gently so the coating sticks well. A generous coating gives you the crispiest result.

Fourth Step: Heat the oil

Pour vegetable oil into a heavy skillet or cast iron pan to a depth that works for frying. Heat it to 350 to 365 degrees Fahrenheit. A thermometer makes this much easier, and it helps you avoid greasy shrimp.

If the oil is too cool, the coating can turn soggy. If it is too hot, the outside may brown before the shrimp finish cooking. Cast iron is a smart choice because it holds heat well, which helps the oil stay steady while you fry in batches.

Fifth Step: Fry the shrimp in batches

Carefully add the shrimp to the hot oil in small batches. Fry for about 4 minutes per batch, or until golden brown and cooked through. Do not crowd the pan, because that lowers the oil temperature and can make the coating less crisp.

Use a slotted spoon or tongs to transfer the shrimp to paper towels so excess oil can drain off. Frying in batches takes a little patience, but it gives you much better texture. The shrimp should look crisp and lightly golden, not dark brown.

Sixth Step: Toss with sauce

Place the fried shrimp in a bowl and toss them with half or two-thirds of the bang bang sauce. Coat them gently so every piece gets a glossy finish. Save the rest of the sauce for drizzling on top of the tacos.

This is the moment when the dish really starts to come together. The crispy coating, creamy sauce, and sweet heat are what make bang bang shrimp tacos stand out from ordinary seafood tacos.

Seventh Step: Warm the tortillas and build the tacos

Warm the 12 soft flour tortillas in a skillet or microwave until they are flexible. Add 2 to 3 shrimp to each tortilla, then top with a spoonful of slaw. Finish with a squeeze of lime and an extra drizzle of sauce.

Serve the tacos right away while the shrimp are still crisp. If you want to turn the meal into a bigger spread, pair the tacos with a simple side salad or another easy dish from the blog like this quick chicken stir fry for mixed-diet households.

Best result: assemble just before serving so the shrimp stay crispy and the slaw stays fresh.

Dietary Substitutions to Customize Your Bang Bang Shrimp Tacos With Slaw

Protein and Main Component Alternatives

If shrimp is not your thing, you still have good options. Crispy fish pieces, air-fried tofu, or cauliflower florets can stand in for the shrimp and still work well with the bang bang sauce. For a lighter seafood option, try smaller shrimp only if that is what you have, though jumbo or extra large shrimp give the best bite.

If you are cooking for a crowd with different preferences, you can even make a taco bar. Keep the shrimp separate from the tortillas and slaw, then let everyone build their own taco. That makes this bang bang shrimp tacos recipe easier for families and mixed groups.

Vegetable, Sauce, and Seasoning Modifications

The slaw is easy to change based on what you have. Add shredded carrots, thinly sliced red onion, avocado, or diced tomatoes for extra color and crunch. If you want a little more freshness, add extra cilantro or a little more lime juice.

For the sauce, use less sriracha for a mild version or more for stronger heat. You can also add a spoonful of honey if you want the sauce sweeter. If you are aiming for a lower-calorie plate, serve the shrimp over slaw in a bowl and use fewer tortillas. That keeps the flavor big while trimming the carbs a bit.

Mastering Bang Bang Shrimp Tacos With Slaw: Advanced Tips and Variations

Pro cooking techniques

The best bang bang shrimp tacos with slaw start with the right shrimp size and oil temperature. Jumbo or extra large shrimp work best because they shrink when cooked. A hot, steady oil temperature between 350 and 365 degrees Fahrenheit gives you crisp shrimp without a greasy finish.

Do not swap cornstarch for flour if you want the lightest crunch. Cornstarch gives the coating a crisp texture that holds up better once the shrimp are tossed in sauce. A cast iron pan also helps because it keeps the heat steady from batch to batch.

Flavor variations

Try adding avocado slices for creaminess or diced tomatoes for a brighter taco. You can also add a pinch of garlic powder or smoked paprika to the cornstarch for extra flavor. If you like extra heat, drizzle on more sriracha at the table.

For a different spin, serve the shrimp over rice or lettuce instead of tortillas. That works well when you want the same flavors in a lighter bowl-style meal. If you enjoy shrimp dinners with a little spice, you might also like spicy chilli prawn pasta.

Presentation tips

Warm the tortillas first so they fold easily and feel soft. Add the slaw after the shrimp so the tacos keep their texture. A final squeeze of lime right before serving gives the dish a fresh look and a bright finish.

For a nice dinner-table touch, serve extra sauce in a small bowl and add lime wedges on the side. The colors from the green and purple cabbage also make the plate look lively without much effort.

Make-ahead options

Prep the sauce up to 2 days ahead and slice the slaw ingredients earlier in the day. Keep the dressing separate until just before serving so the cabbage stays crisp. You can also thaw frozen shrimp quickly by submerging them in cold water and changing the water every 5 minutes until thawed.

That kind of prep helps a lot when dinner time is busy. It also makes this recipe a strong choice for working parents, students, and anyone who wants great food without a long kitchen session.

How to Store Bang Bang Shrimp Tacos With Slaw: Best Practices

These tacos are best eaten fresh, but leftovers can still be handled well if you store them the right way. Keep the shrimp, slaw, sauce, and tortillas separate whenever possible. That helps the shrimp stay crisp and keeps the slaw from getting soggy.

Item	Storage	How Long
Fried shrimp	Refrigerate in a covered container	Up to 2 days
Slaw	Refrigerate separately	Up to 2 days
Bang bang sauce	Refrigerate in a sealed jar or bowl	Up to 4 days
Assembled tacos	Not recommended for storage	Best eaten right away

For reheating, use an oven or air fryer so the shrimp can crisp back up a little. Avoid the microwave if you can, because it softens the coating. Freezing cooked shrimp is not ideal for best texture, but you can freeze raw shrimp before cooking if needed.

Meal prep works best when you keep each part separate and assemble only what you need. That way, your bang bang shrimp tacos with slaw still taste fresh the next day.

Nutrition for Bang Bang Shrimp Tacos With Slaw

One serving of 3 tacos has about 734 calories, 98 grams carbohydrates, 27 grams protein, 26 grams fat, 7 grams saturated fat, 10 grams polyunsaturated fat, 6 grams monounsaturated fat, 0.04 grams trans fat, 167 milligrams cholesterol, 2035 milligrams sodium, 505 milligrams potassium, 6 grams fiber, 19 grams sugar, 655 IU vitamin A, 30 milligrams vitamin C, 317 milligrams calcium, and 4 milligrams iron.

Because this recipe is fried and sauce-rich, it feels more like a fun dinner than an everyday light meal. Pair it with a simple veggie side if you want a more balanced plate.

For general shrimp nutrition facts, you can also read more from WebMD’s shrimp health benefits guide. For cabbage benefits and why slaw adds a nice nutrient boost, see Healthline’s cabbage nutrition article.

FAQs: Frequently Asked Questions About Bang Bang Shrimp Tacos With Slaw

How do I thaw frozen shrimp quickly for bang bang shrimp tacos?

Thawing shrimp properly ensures tender results in your bang bang shrimp tacos. The fastest safe method is the cold water submersion technique: place sealed shrimp in a bowl of cold tap water, weighing it down to keep submerged. Change the water every 5 minutes to keep it cold. Frozen shrimp typically thaw in 15-20 minutes, depending on size. Avoid hot water or microwave thawing, as they can make shrimp rubbery or partially cook them. Once thawed, pat dry thoroughly with paper towels before breading and frying—this removes excess moisture for crispier coating. For best flavor, use fresh or thawed large shrimp (16-20 count per pound). Prep tip: thaw overnight in the fridge if time allows for even better texture. (92 words)

Is bang bang sauce spicy for shrimp tacos?

Bang bang sauce spiciness varies based on your sriracha and Thai sweet chili sauce amounts—it’s customizable for mild to medium heat. Start with 2 tablespoons sriracha and 1/2 cup sweet chili for a tangy kick without overwhelming spice, then taste and add more sriracha 1 teaspoon at a time. Mix with 1/2 cup mayo, 2 tablespoons honey, and a squeeze of lime for creamy balance. Most people find it mildly spicy, similar to buffalo sauce, perfect for tacos. For kids or spice-averse eaters, skip sriracha entirely and double sweet chili. Pro tip: Make extra sauce for drizzling over slaw and shrimp. Adjust per batch to suit your crowd. (112 words)

How do I know if oil is hot enough for frying bang bang shrimp tacos?

Accurate oil temperature prevents greasy or undercooked shrimp in bang bang tacos. Aim for 350-365°F using a candy or deep-fry thermometer clipped to your pot’s side—adjust heat as needed for steady temp. No thermometer? Test with a small breading piece: it should sizzle immediately and turn golden in 60 seconds. Use neutral oil like vegetable or canola (2-3 inches deep in a heavy pot) to avoid smoking. Fry in small batches (6-8 shrimp) for 2-3 minutes per side until golden and crispy, internal temp 145°F. Drain on paper towels. Safety note: never leave hot oil unattended; have a lid ready to smother flames. (108 words)

Can I air fry bang bang shrimp for tacos instead of deep frying?

Yes, air frying works great for lighter bang bang shrimp tacos—skip wet batter to avoid mess. Use a dry breading: pat thawed shrimp dry, dredge in flour, egg wash (omit for drier), then panko-coconut mix. Spray basket and shrimp lightly with oil. Air fry at 390°F for 8-9 minutes, flipping halfway, until crispy and 145°F internal. No coconut? Follow a simple air fryer shrimp recipe and toss in bang bang sauce post-cook. This cuts oil by 70-80% while keeping crunch. Assemble tacos with slaw, shrimp, and extra sauce. Ideal for weeknights; serves 4 in under 30 minutes total. (104 words)

How do I make creamy slaw for bang bang shrimp tacos?

The slaw adds crunch and cools the spicy shrimp—mix 3 cups shredded cabbage (green or mix with red), 1/2 cup shredded carrots, 1/4 thinly sliced red onion, and 2 chopped green onions. Dressing: whisk 1/4 cup mayo, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sriracha (optional), salt, and pepper. Toss veggies in dressing; let sit 10-15 minutes to soften. For extra zing, add lime juice or cilantro. Make ahead up to 4 hours refrigerated. This no-mayo overload version stays fresh; yields 4 cups for 8 tacos. Pairs perfectly with fried shrimp for balanced bites. Store leftovers 2-3 days. (106 words)