Bang Bang Shrimp Tacos
Crispy fried shrimp tossed in a creamy, spicy-sweet bang bang sauce and piled onto warm tortillas with crunchy mango slaw for the ultimate weeknight taco night.
Why You Will Love This Bang Bang Shrimp Tacos Recipe
There is a reason bang bang shrimp shows up on nearly every appetizer menu worth ordering from. That crispy, golden shrimp coated in a creamy, spicy-sweet sauce is downright addictive. This recipe takes everything you love about Bonefish Bang Bang Shrimp and turns it into a full taco night, piling that same crave-worthy shrimp onto warm tortillas with a bright, crunchy mango slaw. If you have ever wondered how to make bang bang shrimp tacos at home without a special trip to a restaurant, this is your answer.
Some people call this dish boom boom shrimp tacos, others say bam bam shrimp tacos, but no matter what you call it, the combination of crispy fried shrimp, punchy shrimp and fish taco sauce, and sweet mango slaw is a total showstopper. It comes together in about 35 minutes, which makes it just as good for a busy Tuesday as it is for taco night with friends.
Before we get cooking, the right tools and ingredients make a real difference here. A good heavy-bottomed pot keeps your oil temperature steady for that shatter-crisp coating, and a reliable thermometer takes the guesswork out of frying. These are the products that genuinely help this recipe shine:
The Secret To The Best Bang Bang Shrimp Tacos
The magic of this recipe lives in two places: the crispy coating on the shrimp and the sauce that clings to every bite. A buttermilk soak tenderizes the shrimp and helps the cornstarch coating adhere, while a mix of cornstarch and flour gives you that light, craggy crunch instead of a heavy, greasy batter.
The sauce itself is what makes this a true bang bang, or dynamite shrimp tacos situation. Mayonnaise brings creaminess, sweet chili sauce adds body and a gentle sweetness, sriracha brings the heat, and a touch of honey rounds everything out. It is essentially a shrimp and fish taco sauce that works beautifully whether you are making tacos, bowls, or serving the shrimp on their own as an appetizer.
Chef's Tip: Toss the fried shrimp in the sauce right before serving, not while they are resting. Sauce the shrimp too early and the coating will soften. A quick toss just before plating keeps every piece crispy underneath and glossy on the outside.
Building The Perfect Taco
While the shrimp gets all the attention, the mango slaw is what balances the richness of the fried, sauced shrimp. Thinly shredded cabbage and julienned mango tossed with lime juice and cilantro add crunch, acidity, and a little natural sweetness that plays perfectly against the spicy bang bang sauce.
Warm corn tortillas are traditional here, but flour tortillas work just as well if that is what you have on hand. Charring the tortillas briefly over an open flame or in a dry skillet adds a smoky depth that ties the whole taco together.
Here is a quick rundown of what makes each component shine:
- Shrimp: Buttermilk soaked, cornstarch dredged, and fried until deeply golden
- Sauce: Creamy, sweet, and spicy in equal measure
- Slaw: Crisp cabbage and juicy mango for freshness and crunch
- Tortillas: Warmed and lightly charred for the best texture
Ready to make it? Here is the full step-by-step recipe:
Bang Bang Shrimp Tacos
Crispy fried shrimp tossed in a creamy, spicy-sweet bang bang sauce and piled onto warm tortillas with crunchy mango slaw for the ultimate weeknight taco night.
Ingredients
- 1 lb large shrimp, peeled, deveined, tails removed
- 1/2 cup buttermilk
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 2 cups vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha, more or less to taste
- 1 tsp honey
- 2 cups green cabbage, thinly shredded
- 1 ripe mango, peeled and julienned
- 2 tbsp fresh lime juice, divided
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 8 corn tortillas, warmed
Instruction
In a medium bowl, soak the shrimp in buttermilk for 10 minutes while you prep the slaw and sauce.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until smooth. Set the bang bang sauce aside.
In another bowl, toss the shredded cabbage and julienned mango with 1 tablespoon lime juice and the chopped cilantro. Set the mango slaw aside.
In a shallow dish, whisk together the cornstarch, flour, garlic powder, smoked paprika, and salt.
Heat the vegetable oil in a deep skillet or heavy pot over medium-high heat until it reaches 350 degrees F (175 degrees C).
Working in batches, lift the shrimp from the buttermilk, letting excess drip off, then dredge thoroughly in the cornstarch mixture, pressing to coat.
Fry the shrimp for 2 to 3 minutes per side, until golden brown and crispy. Transfer to a paper towel lined plate.
While the shrimp are still hot, toss them in a large bowl with the bang bang sauce until every piece is coated.
Warm the corn tortillas in a dry skillet or over an open flame until pliable and lightly charred in spots.
Assemble the tacos by layering mango slaw into each tortilla, then topping with the bang bang shrimp.
Finish with a drizzle of extra sauce, a squeeze of the remaining lime juice, and a sprinkle of fresh cilantro. Serve immediately.
Equipment
- Deep skillet or heavy pot
- Instant-read or candy thermometer
- Mixing bowls
- Whisk
- Tongs
- Paper towels
Notes
Serving, Storing, and Recipe Variations
These tacos are best enjoyed immediately while the shrimp are still hot and crackly, but leftover components can absolutely be repurposed. Serve the shrimp over rice for a bang bang shrimp bowl, or pile them onto a soft roll for a knockout sandwich.
For a lighter take, you can air fry the shrimp instead of deep frying, though you will lose a bit of that signature crunch. If spice is not your thing, dial back the sriracha and lean more on the sweet chili sauce. On the flip side, if you love heat, a dash of cayenne in the breading takes these into true dynamite shrimp tacos territory.
However you serve them, this recipe delivers restaurant quality bang bang shrimp tacos with far less effort than you would expect, and it is guaranteed to become a regular in your taco night rotation.
