A Little Story About These Tacos

You know those meals that just stick with you? I still remember the first time I bit into a Bang Bang Shrimp Taco at a tiny beach shack in Florida—sand between my toes, sun on my shoulders, and that glorious crunch slathered in creamy, spicy sauce dancing on my tongue. It was love at first bite, and I spent the whole drive home scheming how to recreate that craveable magic in my own kitchen.

Fast-forward a few years, and now I’m whipping up these tacos on busy weeknights, at casual weekend gatherings or whenever I need a little comfort-food pick-me-up. They’re light, zippy and come together in under 30 minutes (yes, really!), so you can spend less time clanging pots around and more time hanging out with your family—or sneaking a few extra shrimp before anyone notices.

Why You’ll Love These Bang Bang Shrimp Tacos

Ready in just 25–30 minutes—perfect for hectic weeknights (you’ll want to make a double batch!)
No oven required—just a skillet, some oil and good tunes in the background
Crunchy, panko-coated shrimp that stay crispy—goodbye, soggy seafood

Creamy, homemade bang bang sauce beats store-bought any day
Customizable heat level—from mild & family-friendly to tongue-tingling spicy
Loaded with protein and lighter than beef tacos, but still oh-so-satisfying

Great for meal-prep or feeding a crowd—scale it up or down with ease

Ingredient Notes

These tacos lean on ingredients you probably already have in your pantry, with a few fresh add-ins. Here’s what you need, plus some casual tips and easy swaps if you’re missing something:

Shrimp: 1 lb large, peeled & deveined (wild-caught if you can find it). Pat ’em super dry so the coating sticks. Frozen is fine—just thaw and blot away moisture.

Panko breadcrumbs: ½ cup for that extra crunch. Whole-wheat or gluten-free panko works too. If you’re in a pinch, crushed tortilla chips or cornflakes can sub in a pinch.
Cornstarch or arrowroot powder: 2 tbsp helps everything cling and crisp up. Arrowroot’s my secret if I want a lighter finish.
Spices: ½ tsp smoked paprika (or regular paprika), plus ½ tsp salt and a few grinds of black pepper. Feel free to swap in Cajun seasoning for a smoky kick.

Oil: 2 tbsp neutral (canola, grapeseed or avocado). Make sure it’s shimmering before you fry.
Tortillas: Eight small corn or flour—your call. Corn gives that rustic vibe; flour holds saucy shrimp like a champ.
Slaw mix: 2 cups shredded cabbage or your favorite slaw blend. A splash of lime juice and a pinch of salt is all it needs.

Optional toppings: Sliced avocado, green onions, extra lime wedges, cilantro—it’s your taco bar!
Bang bang sauce:
- ½ cup mayo (Hellmann’s is my go-to for tang)
- 2–3 tbsp sweet chili sauce (found near Asian condiments)
- 1–2 tsp Sriracha or hot sauce (adjust to your taste)
- 1 tsp honey or maple syrup (balances the heat)
- 1 tsp rice vinegar (for a bright, zingy note)

Step-by-Step Directions

Alright, let’s get cooking—your kitchen’s about to smell amazing. Don’t skip any step or you’ll miss the magic!

Whisk together the sauce: In a medium bowl, stir mayo, sweet chili sauce, Sriracha, honey and rice vinegar until smooth. Taste and tweak—want it sweeter? Add more honey. Need more pop? A dash more vinegar. Set aside (or stick in the fridge if you want to make ahead).

Coat the shrimp: In a shallow dish, mix panko, cornstarch, paprika, salt and pepper. Toss the shrimp gently so each one’s covered—but don’t crush ’em!
Heat the skillet: Pour oil into a large skillet over medium-high heat. When it shimmers and a drop of water sizzles away, you’re ready to fry.
Fry the shrimp: Lay shrimp in a single layer (crowding cools the pan). Cook 2 minutes per side until golden and just opaque. Overcooked shrimp get rubbery—avoid that by keeping an eye on them. Work in batches if needed.

Drain & season: Slip cooked shrimp onto paper towels or a wire rack. Give ’em a tiny sprinkle of salt if you like.
Prep slaw & tortillas: While shrimp fries, toss cabbage with a quick squeeze of lime and a pinch of salt. Warm tortillas one at a time on the same skillet—10–15 seconds each side—so they’re pliable and a little toasty.
Assemble your tacos: Spread a thin swipe of bang bang sauce on each tortilla, pile on slaw, 3–4 shrimp, avocado slices and green onions. Drizzle more sauce for good measure (go wild!).

Serve immediately: These tacos are happiest when everything’s warm, saucy and crunchy. Invite family or friends to the table right away—nobody likes soggy slaw.

Variations & Flavor Twists

If you’re feeling adventurous (or just need to use up what’s in your fridge), try one of these fun spins:

Tropical Mango Salsa: Dice fresh mango, red onion and cilantro. Spoon on top for a sweet-spicy vibe.

Cajun Shrimp: Swap smoked paprika for Cajun seasoning, add a pinch of cayenne to the coating, and call it a party.
Baja-Style: Use white fish (tilapia or cod) instead of shrimp. Everything else stays the same—easy swap!
Greek Yogurt Slaw: Mix slaw with Greek yogurt, lime juice and dill for a tangy, protein-packed sidekick.

Avocado Crema: Blend half an avocado, a squeeze of lime and a handful of cilantro, then swirl into your sauce instead of mayo.
Vegan Version: Swap shrimp for panko-coated cauliflower or tofu nuggets. Sauce is already vegan—just leave out the honey or use maple syrup.

Storage & Reheating Tips

Leftovers? I see you—nothing wrong with taco night take two. Here’s how to keep everything tasting fresh:

Shrimp: Store in an airtight container in the fridge for up to 2 days. To re-crisp, warm in a hot skillet for 1–2 minutes—no microwave, please!
Sauce: Keeps beautifully in the fridge for 4–5 days. If it separates, just whisk or shake it back together.
Tortillas: Wrap in foil or a slightly damp paper towel, then tuck into a 300°F oven for 5–10 minutes to reheat.

Make-Ahead Tip: You can prep the sauce and slaw a day ahead—just cover and chill. Come dinner time, everything’s a breeze.

Final Thoughts

There you have it—a taco that’s part comfort food, part party on a plate, and 100% easy enough for any night of the week. Whether you’re feeding picky kids (just dial down the Sriracha) or hosting your next Taco Tuesday, these Bang Bang Shrimp Tacos never disappoint. If you give them a whirl, please swing back to let me know how they turned out—or share your own twists in the comments. I’m always here for a good taco chat, so fire away with your questions and fave hacks.

Until next time, happy cooking and even happier eating!

Bang Bang Shrimp Tacos

These homemade Bang Bang Shrimp Tacos are a spicy, seafood-packed dinner that comes together in under 30 minutes—perfect for any easy, delicious weeknight feast.

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Prep Time 10

Cook Time 8

Total Time 25

Course Main Course

Cuisine Mexican, Seafood

Servings servings

Ingredients

1 lb (450g) large shrimp large shrimp, peeled and deveined (wild-caught if you can find it)
1/2 cup panko breadcrumbs panko breadcrumbs (whole wheat or gluten-free panko work too)

2 tbsp cornstarch cornstarch or arrowroot powder (helps crunch stick)
1/2 tsp smoked paprika smoked paprika (or regular)
2 tbsp neutral oil neutral oil (canola, grapeseed or avocado oil)

8 small corn or flour tortillas soft-shell tacos
2 green onions green onions, thinly sliced (optional topping)
1 ripe avocado ripe avocado, sliced (optional)

1/2 cup mayonnaise mayonnaise (I like Hellmann’s for tanginess)
2-3 tbsp sweet chili sauce sweet chili sauce (found near Asian sauces)
1-2 tsp Sriracha or hot sauce Sriracha or hot sauce (adjust for heat)

1 tsp honey or maple syrup honey or maple syrup (balances the spice)
1 tsp rice vinegar rice vinegar (brightens the flavor)

Instructions

In a medium bowl, stir mayonnaise, sweet chili sauce, Sriracha, honey and rice vinegar until smooth—your bang bang sauce is born. Taste and tweak heat or sweetness.

In a shallow dish, combine panko, cornstarch, smoked paprika, salt and pepper. Add shrimp and gently toss so each piece gets an even coating—no clumps, please.
Warm 2 tablespoons of oil in a large skillet over medium-high heat until it shimmers; a drop of water should sizzle on contact.
Carefully lay shrimp in a single layer (work in batches if needed) and cook 2 minutes per side until golden-brown and just opaque inside. Avoid overcooking: shrimp curl when done.

Transfer to a rack or paper towels so they stay crispy. Season lightly with sea salt if desired.
While shrimp cooks, toss shredded cabbage with a squeeze of lime or a pinch of salt. Warm tortillas on a dry skillet for 10–15 seconds each side.
Spread a thin layer of bang bang sauce on each tortilla, top with cabbage, 3–4 shrimp, avocado slices and green onions. Drizzle extra sauce on top for that signature kick!