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These Bang Bang Shrimp Tacos deliver crispy, creamy, spicy, and fresh flavors all in one bite. They come together quickly for a restaurant-quality weeknight treat. The sweet-and-spicy bang bang sauce coats perfectly crispy shrimp, tucked into warm tortillas with cool slaw.

Why You’ll Love This Bang Bang Shrimp Tacos

Flavor explosion: Sweet chili heat meets cool, tangy slaw and tender shrimp.
Quick & easy: Ready in under 30 minutes with a simple mix-and-go sauce.
Totally customizable: Swap slaw, adjust heat, or add toppings to suit your taste.
Fun crowd-pleaser: Perfect for family dinners or casual gatherings.

Ingredients & Tools

450 g medium raw shrimp, peeled and deveined
120 ml mayonnaise
60 ml sweet chili sauce
1 tbsp sriracha (or more to taste)
1 tsp honey
1 lime, juiced
240 g shredded cabbage or coleslaw mix
2 tbsp chopped fresh cilantro
8 small flour or corn tortillas
100 g all-purpose flour
2 large eggs, beaten
120 g panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
Vegetable oil for frying
Salt and black pepper to taste

Tools: Large skillet, three shallow bowls, mixing bowls, tongs, paper towels

Notes: Using raw shrimp (not pre-cooked) is key for juicy, crispy results. Don’t skip panko for that light, airy crunch.

Nutrition (per serving)

Calories:	420 kcal
Protein:	24 g
Fat:	18 g
Carbs:	38 g
Fiber:	3 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the secret to getting them crispy instead of steamed. Any extra moisture will make the coating soggy, so take a minute with some paper towels—it’s worth it.
Don’t skip the three-step breading station. Flour, egg, then panko—in that order. It might seem like a hassle, but it creates a perfect seal and crunch that holds up to the sauce.
Taste your bang bang sauce and adjust. Like it sweeter? Add a bit more honey or sweet chili sauce. Prefer more heat? Another squeeze of sriracha will do the trick. Make it yours!
Warm your tortillas properly. A cold tortilla can ruin the whole taco experience. I like to heat mine directly over a gas flame for a few seconds each side, or in a dry skillet until pliable and slightly charred.

How to Make Bang Bang Shrimp Tacos

Step 1: First, let’s get our breading station ready. You’ll need three shallow bowls—one with the all-purpose flour (season it with a pinch of salt, black pepper, garlic powder, and paprika), one with the beaten eggs, and one with the panko breadcrumbs. Arrange them in that order, and you’re set for efficient, mess-free breading.

Step 2: Now, take your peeled and deveined shrimp and pat them thoroughly dry with paper towels. This is honestly the most important step for crispiness! Then, working one at a time, dredge each shrimp in the flour, shaking off any excess. Next, dip it into the egg, letting the extra drip off. Finally, press it into the panko, making sure it’s fully coated. Place the breaded shrimp on a plate or baking sheet.

Step 3: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. To test if it’s ready, drop a small breadcrumb in—if it sizzles immediately, you’re good to go. Carefully add the shrimp in a single layer (you might need to do this in batches to avoid crowding) and fry for about 2–3 minutes per side, until golden brown and cooked through. You’ll notice they turn opaque and curl slightly. Transfer to a paper towel-lined plate to drain any excess oil.

Step 4: While the shrimp are frying, whip up your bang bang sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and a good squeeze of fresh lime juice. Whisk it all together until it’s smooth and creamy. Taste it and adjust if needed—maybe a pinch of salt or more heat? Set aside.

Step 5: For the slaw, simply toss the shredded cabbage with a tablespoon of the bang bang sauce and the chopped cilantro. This little step adds so much flavor to the slaw and ties everything together beautifully. If you have time, let it sit for a few minutes to soften slightly.

Step 6: Warm your tortillas! Whether you do this over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds, warm tortillas are flexible and so much more delicious. Keep them wrapped in a clean kitchen towel until you’re ready to assemble.

Step 7: Now for the fun part—assembly. Take a warm tortilla, add a generous spoonful of the dressed slaw, then top with 3–4 crispy shrimp. Drizzle extra bang bang sauce over the top, and finish with an extra squeeze of lime juice if you like. Serve immediately while everything is hot and crunchy!

Storage & Freshness Guide

Fridge: Store components separately for up to 2 days. Keep cooked shrimp, slaw (undressed), and sauce in airtight containers.
Freezer: Freeze breaded, uncooked shrimp on a tray, then transfer to a bag for up to 1 month. Fry from frozen, adding 1–2 minutes.
Reviving: Reheat shrimp in a 190°C oven or air fryer for 5–7 minutes to restore crispiness.

Serving Suggestions

Complementary Dishes

Mexican Street Corn (Esquites) — The creamy, cheesy, slightly spicy corn salad is a perfect textural and flavor companion to the tacos.
Black Bean and Mango Salad — The sweet mango and earthy beans provide a fresh, bright contrast that lightens the whole meal.
Cilantro Lime Rice — A simple, zesty rice is fantastic for soaking up any extra sauce and making the meal more substantial.

Drinks

Classic Margarita — The tangy lime and tequila cut through the richness of the fried shrimp and creamy sauce beautifully.
Ice-Cold Mexican Lager — A crisp, light beer is always a winner with spicy, fried foods—it’s refreshing and palate-cleansing.
Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing against the heat.

Something Sweet

Churros with Chocolate Sauce — Staying with the theme, these cinnamon-sugar doughnuts are a delightful, warm ending.
Mango Sorbet — Light, fruity, and cold, it’s the perfect way to cleanse your palate after a flavorful meal.
Tres Leches Cake — A decadent, moist cake that feels special but isn’t overly heavy after tacos.

Top Mistakes to Avoid

Bang Bang Shrimp Tacos

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 30 minutes

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Make crispy Bang Bang Shrimp Tacos with creamy, spicy sauce in under 30 minutes. This easy recipe is a guaranteed crowd-pleaser. Get the full recipe here!

Ingredients

For the Shrimp and Breading:

450 g medium raw shrimp (peeled and deveined)
100 g all-purpose flour
2 large eggs (beaten)
120 g panko breadcrumbs
1 tsp garlic powder
1/2 tsp paprika
Vegetable oil (for frying)
Salt and black pepper (to taste)

For the Bang Bang Sauce:

120 ml mayonnaise
60 ml sweet chili sauce
1 tbsp sriracha (or more to taste)
1 tsp honey
1 lime (juiced)

For the Slaw and Assembly:

240 g shredded cabbage or coleslaw mix
2 tbsp chopped fresh cilantro
8 small flour or corn tortillas

Instructions

01
First, let’s get our breading station ready. You’ll need three shallow bowls—one with the all-purpose flour (season it with a pinch of salt, black pepper, garlic powder, and paprika), one with the beaten eggs, and one with the panko breadcrumbs. Arrange them in that order, and you’re set for efficient, mess-free breading.
02
Now, take your peeled and deveined shrimp and pat them thoroughly dry with paper towels. This is honestly the most important step for crispiness! Then, working one at a time, dredge each shrimp in the flour, shaking off any excess. Next, dip it into the egg, letting the extra drip off. Finally, press it into the panko, making sure it’s fully coated. Place the breaded shrimp on a plate or baking sheet.
03
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. To test if it’s ready, drop a small breadcrumb in—if it sizzles immediately, you’re good to go. Carefully add the shrimp in a single layer (you might need to do this in batches to avoid crowding) and fry for about 2–3 minutes per side, until golden brown and cooked through. You’ll notice they turn opaque and curl slightly. Transfer to a paper towel-lined plate to drain any excess oil.
04
While the shrimp are frying, whip up your bang bang sauce. In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, honey, and a good squeeze of fresh lime juice. Whisk it all together until it’s smooth and creamy. Taste it and adjust if needed—maybe a pinch of salt or more heat? Set aside.
05
For the slaw, simply toss the shredded cabbage with a tablespoon of the bang bang sauce and the chopped cilantro. This little step adds so much flavor to the slaw and ties everything together beautifully. If you have time, let it sit for a few minutes to soften slightly.
06
Warm your tortillas! Whether you do this over a gas flame, in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds, warm tortillas are flexible and so much more delicious. Keep them wrapped in a clean kitchen towel until you’re ready to assemble.
07
Now for the fun part—assembly. Take a warm tortilla, add a generous spoonful of the dressed slaw, then top with 3–4 crispy shrimp. Drizzle extra bang bang sauce over the top, and finish with an extra squeeze of lime juice if you like. Serve immediately while everything is hot and crunchy!