Oh my gosh, you guys – I still remember the first time I tasted Bang Bang Shrimp Tacos at this little beach shack in Florida. The crispy shrimp! That creamy, spicy sauce dripping everywhere! I came home obsessed and spent weeks perfecting my own version. Now it’s our go-to taco night superstar – ready in under 30 minutes but tastes like you slaved for hours. The magic? That irresistible combo of golden-fried shrimp (so crunchy you’ll hear it from the next room) smothered in a sauce that’s sweet, tangy, and just spicy enough to make your taste buds dance. Trust me, once you try these, regular taco Tuesday will never be the same.

Why You’ll Love These Bang Bang Shrimp Tacos

Listen, I don’t just make these tacos because they’re delicious—though they absolutely are. I make them because they’re the ultimate crowd-pleaser with minimal effort. Here’s why you’ll fall head over heels for them too:

• Quick & easy: From fridge to table in 25 minutes flat—perfect for those "I forgot to plan dinner" nights.
• That CRUNCH: The shrimp stay insanely crispy even after tossing in sauce (my proudest kitchen achievement).
• Flavor fireworks: Sweet chili meets spicy sriracha in a sauce so good you’ll want to drink it.
• Endless fun: Kids build their own tacos while adults add extra heat—everyone’s happy.
• Leftover magic: Extra shrimp? Toss ’em on a salad tomorrow for instant gourmet vibes.

Ingredients for Bang Bang Shrimp Tacos

Okay, let’s get real—great tacos start with great ingredients. Here’s exactly what you’ll need to make these shrimp tacos sing (and crunch!). I’ve learned the hard way that skimping on quality here makes a BIG difference, so don’t be tempted by that sad, pre-cooked shrimp at the back of the freezer aisle!

• 1 lb large shrimp – peeled, deveined, tails off (trust me, nobody wants to fiddle with tails mid-taco)
• 1 cup all-purpose flour – packed lightly (this is your crispy coating foundation)
• 1 tsp paprika – smoked if you’ve got it, for that extra oomph
• 1 tsp garlic powder – not garlic salt! We control our salt separately
• 1/2 tsp salt – kosher or sea salt works best
• 1/2 tsp black pepper – freshly ground if possible
• 1/2 cup mayonnaise – full-fat for maximum creaminess
• 2 tbsp sweet chili sauce – the kind in the squeeze bottle near the Asian foods
• 1 tbsp sriracha – or more if you’re feeling feisty
• 8 small flour tortillas – street taco size or soft taco size
• 1 cup shredded cabbage – I use the pre-shredded bagged stuff to save time
• 1/4 cup chopped cilantro – stems and all, roughly chopped
• 1 lime – cut into wedges (for squeezing, not just decoration!)
• Vegetable oil – for frying (about 1-2 cups depending on your pan)

Pro tip: Set everything out before you start cooking—once those shrimp hit the oil, things move FAST. Oh, and do yourself a favor: buy extra limes. Someone always wants to squeeze more on their tacos (usually me).

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for these tacos! Here’s what I grab from my kitchen (and yes, I’ve tried making them with less—it’s a mess). Stick to this simple lineup:

• Medium mixing bowl – for tossing shrimp in flour
• Large skillet or frying pan – at least 10 inches wide
• Tongs – unless you enjoy oil splatters on your hands
• Paper towel-lined plate – crispy shrimp deserve a VIP landing
• Small bowl – for whisking that addictive sauce
• Citrus juicer – optional, but makes lime squeezing easier

See? Nothing crazy. Just the basics to get you to taco heaven fast. (Though if you’ve got a deep fryer collecting dust, now’s its time to shine!)

How to Make Bang Bang Shrimp Tacos

Alright, let’s get down to business! I promise this isn’t one of those recipes where you’ll end up with shrimp flying everywhere and sauce on your ceiling (been there). Follow these steps, and you’ll have restaurant-quality tacos faster than you can say “second helping.”

Preparing the Shrimp

First things first – let’s make those shrimp extra crispy. Here’s how I do it without turning my kitchen into a disaster zone:

1. In your mixing bowl, whisk together the flour, paprika, garlic powder, salt, and pepper until well combined. This is your crispy coating – don’t skip the spices!
2. Pat your shrimp dry with paper towels (super important for maximum crispiness). Toss them in the flour mixture until evenly coated. I like to do this in batches so they don’t clump together.
3. Heat about 1/2 inch of vegetable oil in your skillet over medium-high heat. To test if it’s ready, drop a pinch of flour in – if it sizzles immediately, you’re golden (literally).
4. Carefully add shrimp in a single layer – don’t overcrowd! I do about 8-10 shrimp at a time. Fry for 2-3 minutes per side until they’re that perfect golden brown. Watch them closely – they go from perfect to overdone fast!
5. Transfer to your paper towel-lined plate to drain. Repeat with remaining shrimp, adding more oil if needed.

Making the Bang Bang Sauce

Now for the sauce that makes these tacos unforgettable. It’s so simple you’ll laugh:

1. In your small bowl, combine the mayonnaise, sweet chili sauce, and sriracha. Whisk until smooth and creamy.
2. Taste it! Want more heat? Add another teaspoon of sriracha. Too spicy? A squeeze of lime or more mayo will balance it out.
3. Once your shrimp are fried, toss them gently in the sauce while still warm. Don’t drench them – just coat evenly so they stay crispy.

Assembling the Tacos

The fun part! Here’s how I build the perfect taco every time:

1. Warm your tortillas quickly in a dry skillet or wrapped in a damp paper towel in the microwave for 15 seconds. Cold tortillas = sad tacos.
2. Layer each tortilla with a handful of shredded cabbage (this adds crunch and keeps the tortilla from getting soggy).
3. Top with 3-4 saucy shrimp per taco. Don’t be shy!
4. Sprinkle with fresh cilantro – it brightens everything up.
5. Squeeze a lime wedge over the top right before eating. This little step makes ALL the difference.

And that’s it! Serve immediately while everything’s still crispy and warm. Pro tip: Have extra sauce on the side for dipping – you’ll thank me later.

Tips for Perfect Bang Bang Shrimp Tacos

After making these tacos more times than I can count (okay, maybe I can count—it’s a lot), here are my hard-earned secrets for absolute perfection:

• Fresh is best: That frozen shrimp in your freezer? Save it for stir-fry. Fresh shrimp fry up crispier and sweeter.
• Oil temperature matters: Too cold = greasy shrimp. Too hot = burnt coating. Aim for 350°F if you’re using a thermometer.
• Sauce with caution: Toss shrimp in sauce right before serving to maintain that glorious crunch.
• Double the cabbage: It’s not just filler—that cool crunch balances the spicy shrimp perfectly.
• Make extra sauce: Because someone (probably you) will want to dunk every bite.

Remember: tacos wait for no one! Serve immediately while everything’s hot and crispy.

Ingredient Substitutions

Okay, real talk—we’ve all been mid-recipe when we realize we’re out of something crucial. Don’t panic! Here are my tried-and-true swaps that’ll save your tacos without sacrificing flavor (because I’ve tested all the disasters so you don’t have to):

• Out of mayo? Greek yogurt works surprisingly well in the sauce—just add an extra squeeze of lime to brighten it up. Sour cream works too, but it’ll be tangier.
• Gluten-free? Swap the flour for cornstarch or a gluten-free flour blend. The coating won’t be quite as thick, but it’ll still get crispy!
• No sweet chili sauce? Mix 1 tbsp honey + 1 tbsp rice vinegar + pinch of red pepper flakes. Not identical, but it’ll do in a pinch.
• Shrimp haters at the table? Try this with thin chicken strips or even cauliflower florets—just adjust frying time accordingly.
• Cilantro haters? (I don’t get it, but I respect it.) Use chopped green onions or a sprinkle of parsley instead.
• Flour tortillas? Corn tortillas work if you double them up—just warm them well so they don’t crack.

One swap I don’t recommend? Bottled lime juice. Fresh lime makes SUCH a difference here. If you’re really desperate, use 1/2 tsp vinegar per lime wedge needed—but run to the store next time, okay?

Serving Suggestions

Okay, let’s talk sides—because as much as I’d happily eat just these tacos (and have, many times), a few well-chosen accompaniments take this meal from great to “can we do this every night?” territory. Here’s what I love serving alongside these flavor-packed tacos:

• Mexican street corn (elote): That smoky, cheesy goodness is the perfect rich contrast to our spicy shrimp. Pro tip: Make it easy with grilled corn slathered in mayo, cotija cheese, and chili powder.
• Black bean & mango salad: The sweetness plays so nicely with the heat. Just toss canned black beans with diced mango, red onion, cilantro, and lime juice.
• Chilled avocado soup: Sounds fancy, but it’s just blended avocado, yogurt, lime, and salt—serve it icy cold in little cups for a creamy palate cleanser.
• Jicama sticks with tajin: That crisp, slightly sweet crunch dusted with chili-lime salt? Absolute perfection between taco bites.
• Extra lime wedges: I know I already mentioned this, but it’s worth repeating—have at least two lime wedges per person. The fresh acidity cuts through the richness like magic.

For drinks? A frosty Mexican lager or a tart margarita (skinny if you’re feeling virtuous) makes this feel like a beach vacation. And if you’re serving kids? Hibiscus iced tea with extra honey—the pink color makes it fun!

My golden rule? Keep sides simple and fresh—you’ve already got the star of the show with those crispy, saucy shrimp tacos. Now pass the napkins, because things are about to get deliciously messy!

Storing and Reheating Bang Bang Shrimp Tacos

Okay, let’s be real—these tacos are best fresh, when the shrimp are still crackling-crisp and the sauce is creamy. But life happens! If you’ve got leftovers (a rare occurrence in my house), here’s how to keep them tasting as close to perfect as possible:

Storing: Separate the components! Keep shrimp, sauce, and tortillas in different airtight containers in the fridge. The shrimp will stay crispy longer this way—trust me, I learned this the soggy way. They’ll keep for up to 2 days, though the texture starts fading after 24 hours.

Reheating: Whatever you do, don’t microwave those beautiful shrimp—you’ll end up with rubbery sadness. Instead:

1. Preheat your oven to 350°F.
2. Spread shrimp in a single layer on a baking sheet.
3. Bake for 5-7 minutes until heated through and crispy again.
4. Toss with fresh sauce (the refrigerated sauce tends to separate).

For the tortillas? A quick 10-second zap in the microwave between damp paper towels brings them back to life. Or better yet—reheat them in a dry skillet for that slight char I love.

Pro tip: The cabbage and cilantro don’t store well—just chop fresh when you’re ready to eat again. And that extra lime wedge? Non-negotiable, even on day two!

Bang Bang Shrimp Tacos Nutrition

Let’s talk numbers—but keep it real, okay? These tacos aren’t health food (I mean, we’re frying shrimp in glorious oil here), but they’re not crazy indulgent either. Here’s the scoop per serving (that’s 2 loaded tacos, because who stops at one?):

• Calories: About 450 (worth every single one!)
• Protein: 25g (thanks, shrimp!)
• Carbs: 40g (mostly from those delicious tortillas)
• Fiber: 3g (cabbage to the rescue!)
• Sugar: 5g (mostly from the sweet chili sauce)
• Fat: 20g (but hey, it’s mostly the good unsaturated kind from the mayo and shrimp)

Important note: These numbers are estimates based on standard ingredients. Your exact counts will vary depending on your shrimp size, how much oil they absorb, and whether you go heavy on that addictive sauce (no judgment here!).

Want to lighten it up? Try baking the shrimp at 425°F for 8-10 minutes instead of frying—you’ll save about 100 calories per serving. Or swap half the mayo for Greek yogurt in the sauce. But honestly? Sometimes you just need to embrace the crispy, saucy joy of the original. Life’s too short for sad tacos!

Frequently Asked Questions

I’ve gotten so many questions about these tacos over the years—here are the ones that pop up most often (along with my hard-earned answers!):

Q: Can I use frozen shrimp?
A: You can, but thaw them completely first—I put mine in a bowl of cold water for 15 minutes, then pat them super dry. Fresh shrimp really do crisp up better, though!

Q: How do I make it spicier?
A: Oh, I like your style! Double the sriracha in the sauce, or add a pinch of cayenne to the flour coating. For serious heat lovers, top tacos with sliced jalapeños.

Q: Can I bake instead of fry?
A: Yes! Coat shrimp as directed, then bake at 425°F on a greased rack for 8-10 minutes. They won’t get quite as crunchy, but still tasty. Spray lightly with oil first.

Q: What if I don’t have sweet chili sauce?
A: Mix 1 tbsp honey + 1 tbsp rice vinegar + pinch of red pepper flakes. Not exactly the same, but it’ll get you close in a pinch!

Q: Do leftovers stay crispy?
A: Honestly? Not really. Store components separately and re-crisp shrimp in a 350°F oven for 5-7 minutes. The texture won’t be quite like fresh, but still delicious.

Rate This Recipe

Okay, confession time—I practically hold my breath every time someone tries these tacos for the first time. That moment when they take that first crunchy, saucy bite? Pure magic! If you’ve made them (or better yet, if you’ve stolen the recipe to impress your friends), I’d love to hear how they turned out for you.

Did you go wild with extra sriracha? Find the perfect side dish pairing? Maybe your kids actually ate shrimp without complaining (a miracle worth documenting!)? Drop a note below—your tips and tweaks might just help another home cook create their new favorite taco night. And if you snapped a photo of your masterpiece? Even better! Nothing makes me happier than seeing those golden shrimp piled high on tortillas in kitchens around the world.

No pressure, but… if these tacos brought you even half the joy they bring my family, consider giving the recipe a star rating. It helps other spicy-crispy-shrimp lovers find their way here too. Now go forth and taco on!

25-Minute Bang Bang Shrimp Tacos – Irresistibly Crispy

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

Crispy shrimp tacos with a creamy, spicy sauce.

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Ingredients

Scale 1x2x3x

• 1 lb shrimp, peeled and deveined
• 1 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha
• 8 small tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

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Instructions

1. Mix flour, paprika, garlic powder, salt, and pepper in a bowl.
2. Coat shrimp in the flour mixture.
3. Fry shrimp in hot oil until golden, about 2-3 minutes per side.
4. Mix mayonnaise, sweet chili sauce, and sriracha in a bowl.
5. Toss fried shrimp in the sauce.
6. Warm tortillas.
7. Fill tortillas with shrimp, cabbage, and cilantro.
8. Serve with lime wedges.

Notes

• Use fresh shrimp for best results.
• Adjust sriracha for more or less heat.
• Serve immediately for crispiness.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Main Dish
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2 tacos
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 150mg

Keywords: shrimp tacos, bang bang shrimp, crispy shrimp