Easy Bang Bang Shrimp Tacos with Sweet Chili Sauce

Why Make This Recipe

Bang Bang Shrimp Tacos are delicious, crispy, and full of flavor. They combine tender shrimp with a crunchy coating and fresh slaw, all wrapped in warm tortillas. This dish is perfect for gatherings, weeknight dinners, or when you want a tasty twist on traditional tacos. It’s easy to make and sure to impress family and friends!

How to Make Bang Bang Shrimp Tacos

Ingredients

• 1/2 cup vegetable oil (or more, as needed)
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tbsp hot sauce
• Kosher salt (to taste)
• 1 1/2 pounds medium shrimp (peeled and deveined)
• 1 cup Panko
• 12 6-inch corn tortillas
• 2 tbsp chopped cilantro
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup chopped fresh cilantro leaves
• 2 cloves garlic (minced)
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 cup mayonnaise (for the sauce)
• 2 tbsp sweet chili sauce
• 1 tbsp honey
• 2 tbsp Frank’s Hot Sauce

Directions

1. To make the slaw, combine green cabbage, red cabbage, sour cream, mayonnaise, chopped cilantro, minced garlic, lime juice, and salt in a large bowl; set aside.
2. For the sauce, whisk together mayonnaise, sweet chili sauce, honey, and Frank’s Hot Sauce in a small bowl; set aside.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, and hot sauce; season with salt and pepper to taste.
5. Working one at a time, dip each shrimp into the buttermilk mixture, then dredge in Panko, pressing to coat well.
6. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer cooked shrimp to a paper towel-lined plate.
7. Serve immediately with warm corn tortillas, slaw, and a drizzle of sweet chili sauce, garnished with cilantro if desired.

How to Serve Bang Bang Shrimp Tacos

Serve Bang Bang Shrimp Tacos fresh off the skillet. Place crispy shrimp on warm tortillas and top with the prepared slaw. Drizzle with extra sauce if you want more flavor, and add a sprinkle of fresh cilantro for garnish. Enjoy your meal while it’s hot!

How to Store Bang Bang Shrimp Tacos

If you have leftovers, store the shrimp separately from the tortillas and slaw to keep them fresh. Place the shrimp in an airtight container and refrigerate for up to 2 days. The slaw can also be stored in an airtight container for up to 2 days. Reheat the shrimp in a skillet to regain their crispiness before serving again.

Tips to Make Bang Bang Shrimp Tacos

• Use fresh shrimp for the best flavor and texture.
• Make sure the oil is hot before adding the shrimp; this helps them cook evenly.
• Don’t overcrowd the pan when frying the shrimp; cook in batches if needed.
• You can adjust the spice level by adding more or less hot sauce as per your taste.

Variation

Try using different types of seafood, such as scallops or fish, in place of shrimp for a twist. You can also add extras like sliced avocado or mango for added freshness.

FAQs

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.

2. Can I make the slaw ahead of time?

Yes! You can prepare the slaw a few hours in advance. Just keep it covered in the fridge until you’re ready to serve.

3. What if I don’t have Panko?

If you don’t have Panko breadcrumbs, you can use regular breadcrumbs, but the texture will be a bit different. Panko is lighter and provides more crunch.

Bang Bang Shrimp Tacos

Delicious crispy shrimp tacos layered with fresh slaw in warm tortillas, perfect for gatherings or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp chopped cilantro
• 2 cloves garlic (minced)
• Juice of 1 lime
• 1/2 teaspoon salt

For the Shrimp

• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tbsp hot sauce
• 1 1/2 pounds medium shrimp (peeled and deveined)
• 1 cup Panko
• 12 6-inch corn tortillas

For the Sauce

• 1/4 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp honey
• 2 tbsp Frank's Hot Sauce

Method

 

Preparation for Slaw

1. Combine the green cabbage, red cabbage, sour cream, mayonnaise, chopped cilantro, minced garlic, lime juice, and salt in a large bowl; set aside.

Preparation for Sauce

1. Whisk together mayonnaise, sweet chili sauce, honey, and Frank's Hot Sauce in a small bowl; set aside.

Cooking the Shrimp

1. Heat vegetable oil in a large skillet over medium-high heat.
2. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, and hot sauce; season with salt and pepper to taste.
3. Working one at a time, dip each shrimp into the buttermilk mixture, then dredge in Panko, pressing to coat well.
4. Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer cooked shrimp to a paper towel-lined plate.

Serving

1. Serve immediately with warm corn tortillas, slaw, and a drizzle of sweet chili sauce, garnished with cilantro if desired.

Notes

Use fresh shrimp for the best flavor and texture. Make sure the oil is hot before adding the shrimp; this helps them cook evenly. Don’t overcrowd the pan when frying the shrimp; cook in batches if needed.