1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.