Introduction
Bang Bang Shrimp Tacos are a bold and flavorful fusion dish that combines the crispy, spicy-sweet satisfaction of Bang Bang shrimp with the beloved format of street-style tacos. Known for their creamy, zesty sauce and lightly battered shrimp, these tacos are a crowd-pleaser that balance texture and flavor beautifully. With roots in Asian-American fusion cuisine and the casual flair of modern taco trends, this dish is ideal for weeknight dinners, entertaining guests, or spicing up taco night. These tacos bring together golden-fried or sautéed shrimp coated in a signature Bang Bang sauce—a mixture of mayonnaise, sriracha, and sweet chili sauce—tucked inside warm tortillas and topped with fresh, crunchy slaw, making each bite a perfect harmony of creamy, spicy, tangy, and crispy. Whether you’re a seafood lover or just looking to explore creative, restaurant-style meals at home, Bang Bang Shrimp Tacos are a flavorful, easy-to-make dish that delivers gourmet taste with minimal effort.
The History of Bang Bang Shrimp Tacos
The origin of Bang Bang Shrimp is largely credited to the popular American restaurant chain Bonefish Grill, where the appetizer became a menu staple. Inspired by the flavors of Thai and Southeast Asian cuisine, the name “Bang Bang” alludes to the spicy kick of the sauce. The original Bang Bang Shrimp was served as a starter, featuring crispy shrimp tossed in a creamy, spicy sauce and topped with green onions or lettuce. As food trends evolved and the popularity of fusion cuisine grew, chefs and home cooks began reimagining the dish in various forms, including bowls, wraps, and notably, tacos. The taco version quickly gained traction for its portability and appeal to both Asian-fusion and Mexican food fans. Today, Bang Bang Shrimp Tacos are found on food truck menus, at casual dining spots, and in countless home kitchens, combining elements from different culinary traditions into one exciting, satisfying dish that is both contemporary and rooted in popular culture.
Ingredients Breakdown
For the Bang Bang Shrimp: 1 pound medium or large shrimp, peeled and deveined, 1/2 cup buttermilk (for marinating), 1/2 cup cornstarch (for dredging), vegetable oil (for frying or sautéing), salt and pepper to taste. For the Bang Bang sauce: 1/2 cup mayonnaise, 2 tablespoons Thai sweet chili sauce, 1–2 teaspoons sriracha (adjust to heat preference), 1 teaspoon honey (optional for extra sweetness), juice of 1/2 lime (for tang). For the slaw: 1 cup shredded cabbage (green, purple, or a mix), 1/4 cup shredded carrots, 2 tablespoons chopped cilantro, 1 tablespoon rice vinegar or lime juice, pinch of salt and sugar. For the tacos: 8 small flour or corn tortillas, warmed. Optional toppings: sliced avocado, diced tomatoes, chopped scallions, extra cilantro, lime wedges.
Step-by-Step Recipe
- Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl with the buttermilk. Let it marinate for at least 15–20 minutes in the refrigerator. This step helps tenderize the shrimp and allows the coating to stick better.
- Prepare the Sauce: In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, lime juice, and honey (if using) until smooth and creamy. Taste and adjust the heat or sweetness as desired. Refrigerate until ready to use.
- Make the Slaw: In a mixing bowl, combine shredded cabbage, carrots, chopped cilantro, rice vinegar (or lime juice), a pinch of salt, and a tiny bit of sugar. Toss until evenly coated and let it sit for at least 10 minutes to soften slightly and develop flavor.
- Cook the Shrimp: Heat about 1/2 inch of oil in a skillet over medium-high heat. Remove shrimp from the buttermilk and dredge each piece in cornstarch, shaking off excess. Carefully fry the shrimp in batches for about 2–3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Alternatively, for a lighter version, you can sauté the shrimp in a bit of oil without breading until cooked through.
- Toss Shrimp in Sauce: Place cooked shrimp in a bowl and drizzle generously with Bang Bang sauce. Toss gently until all shrimp are evenly coated.
- Assemble the Tacos: Warm your tortillas in a dry skillet or microwave. Place a spoonful of slaw on the bottom of each tortilla, top with 3–4 shrimp, and finish with your choice of optional toppings such as avocado, tomatoes, or extra cilantro. Add a squeeze of lime for extra brightness.
- Serve: Serve immediately while the shrimp is still warm and crispy, with extra sauce or lime wedges on the side.
Tips for the Perfect Bang Bang Shrimp Tacos
Use fresh, large shrimp for the best texture and flavor—frozen shrimp can be used, but thaw and dry them thoroughly first. Marinate the shrimp in buttermilk to tenderize and help the coating stick better. For crispier shrimp, dredge evenly in cornstarch or a mix of flour and cornstarch. Fry the shrimp in small batches to avoid overcrowding the pan and dropping the oil temperature. Make the Bang Bang sauce ahead of time and chill it for a more cohesive flavor. Toast the tortillas lightly before serving to enhance their texture and flavor. Balance is key—don’t overdo the sauce or the tacos can become soggy. Add fresh toppings right before serving for maximum crunch and contrast.
Variations and Customizations
Grilled version: Skip the breading and grill the marinated shrimp for a lighter, smoky version. Vegetarian: Replace shrimp with crispy tofu, cauliflower, or tempura-style mushrooms for a meatless take. Sauce twist: Mix in a touch of peanut butter or sesame oil for an Asian-inspired flavor shift. Tortilla swap: Use lettuce wraps or grain-free tortillas for a low-carb option. Add-ins: Include pickled onions, mango salsa, or spicy aioli for an elevated flavor profile. Heat control: Adjust the sriracha and chili sauce to make it milder or spicier according to taste. Gluten-free: Use certified gluten-free cornstarch and tortillas, and ensure your sauces are also gluten-free.
Health Considerations and Nutritional Value
Bang Bang Shrimp Tacos can be made more nutritious with a few adjustments. Baking or sautéing the shrimp instead of deep-frying significantly lowers the fat and calorie content. Using Greek yogurt in place of some or all of the mayo in the sauce reduces saturated fat and adds protein. Corn tortillas are typically lower in calories and gluten-free compared to flour tortillas. The fresh slaw adds fiber, vitamins A and C, and crunch without extra calories. Shrimp themselves are low in fat, high in protein, and rich in iodine and B12, making them a nutritious protein choice. However, those watching their sodium intake should be mindful of the sauces, which can be high in salt. Overall, with smart modifications, these tacos can be a satisfying and balanced meal that fits many dietary preferences.
FAQ
Can I make these tacos ahead of time? The individual components can be prepared ahead (shrimp cooked and reheated, slaw made, sauce mixed), but assemble the tacos just before serving to maintain texture.
Can I use frozen shrimp? Yes, just be sure to thaw and pat them dry completely before marinating or cooking.
What’s a good substitute for Thai sweet chili sauce? You can mix honey, vinegar, and a pinch of chili flakes or use another mild hot sauce combined with sugar to mimic the flavor.
How do I make them less spicy? Use less sriracha or omit it completely in the sauce. You can also add extra mayo or a little sugar to mellow the heat.
Can I air fry the shrimp? Yes! Dredge them in cornstarch, spray lightly with oil, and air fry at 400°F for 7–9 minutes, flipping halfway through.
Bang Bang Shrimp Tacos
Ingredients
For the Bang Bang Sauce:
- 1 cup of mayonnaise
- 1/4 cup of chili garlic sauce
- 1 teaspoon of Sriracha sauce optional, for extra heat
For the Shrimp:
- 1 1/2 pounds of extra-large shrimp 26–30 count, peeled and deveined
- 1 cup of buttermilk for marinating
- 1 1/2 cups of all-purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of kosher salt
- 1/4 teaspoon of freshly ground black pepper
- 6 cups of vegetable oil for frying
For Serving:
- 10 small flour tortillas warmed (or substitute with Bibb lettuce leaves for a low-carb option)
- 8 ounces of shredded cabbage approximately 3 cups
- Thinly sliced radishes
- Thinly sliced jalapeño peppers
- Sliced green onions
- Chopped fresh cilantro
Instructions
Make the Bang Bang Sauce:
- In a mixing bowl, whisk together the mayonnaise, chili garlic sauce, and Sriracha until fully combined and smooth. Cover and refrigerate for up to two days, until you’re ready to use it.
Marinate the Shrimp:
- In a separate bowl, place the peeled and deveined shrimp in buttermilk and let them marinate for 20 minutes. This helps tenderize the shrimp and enhances flavor.
Prepare the Breading Station:
- In a medium bowl, mix together the flour, cornstarch, salt, and pepper to create the breading mixture.
- Place a cooling rack over a sheet pan to hold the breaded shrimp before frying—this setup allows the coating to set and become crispier when fried.
- Prepare a draining area by lining a separate sheet pan with paper towels, or, if available, place another cooling rack over the sheet pan to drain the cooked shrimp more efficiently.
- Preheat your oven to 200°F to keep the shrimp warm between batches.
Bread the Shrimp:
- Once the oil is heating, remove the shrimp from the buttermilk. Working in batches, dredge the shrimp in the flour mixture, making sure they are well-coated. Shake off any excess and place them on the prepared cooling rack to rest while the oil heats up. This helps dry the coating and results in a crispier fry.
Heat the Oil:
- Add vegetable oil to a deep, heavy-bottomed pot such as a Dutch oven, and insert a thermometer. Heat the oil over medium-high heat until it reaches 350°F. This process typically takes about 20 minutes.
Fry the Shrimp:
- Carefully add a handful of shrimp to the hot oil. After about a minute, use a slotted spoon to gently stir and separate the shrimp to prevent clumping. Fry each batch for 4 to 4 1/2 minutes, or until the shrimp are golden brown and cooked through.
Keep the Shrimp Warm and Continue Frying:
- Once a batch is done, remove the shrimp with a slotted spoon and transfer them to your prepared draining station. Place the drained shrimp in the warm oven to keep hot while you finish cooking the remaining batches. Make sure to allow the oil to return to 350°F between batches for even cooking.
Sauce the Shrimp:
- After all the shrimp has been fried, transfer them to a large bowl and toss with 1 cup of the prepared Bang Bang sauce until well coated. Save the remaining sauce for drizzling over the tacos during assembly.
Assemble the Tacos:
- To build the tacos, layer each warmed tortilla with a small handful of shredded cabbage. Add several pieces of the sauced shrimp on top, followed by an extra drizzle of sauce if desired. Garnish with thinly sliced radishes, jalapeño slices, green onions, and chopped cilantro. Serve the tacos immediately for the best flavor and texture.