Bang Bang Shrimp Tacos Recipe

By:

Wade Lockhart

Published:

April 21, 2026

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Why You’ll Love Bang Bang Shrimp Tacos With Slaw

If you love crispy shrimp, creamy sauce, and fresh crunch in every bite, this Bang Bang Shrimp Tacos With Slaw recipe is going to be a favorite fast. It brings together bold flavor, easy prep, and a fun taco-night feel that works for busy weeknights or relaxed weekend dinners.

Easy to make: These easy bang bang shrimp tacos come together with simple pantry staples like mayonnaise, Thai sweet chili sauce, cornstarch, and tortillas. The shrimp cook quickly, so dinner can be on the table in about 30 minutes if you move in a steady rhythm.
Fresh and balanced: The creamy slaw adds crunch, lime brightness, and a cool contrast to the warm fried shrimp. That mix of textures keeps every bite interesting without feeling heavy.
Flexible for many eaters: You can make these shrimp tacos a little milder, a little spicier, or even lighter depending on your needs. They fit well into family dinners, casual get-togethers, and weeknight meals.
Big flavor payoff: The sweet, tangy, and spicy bang bang sauce coats the shrimp in a way that feels restaurant-style, but the method is simple enough for home cooks. That is what makes this bang bang shrimp tacos recipe so satisfying.

These tacos deliver crisp shrimp, cool slaw, and creamy heat in one easy meal, which is exactly why they disappear fast at the table!

If you enjoy bold seafood dinners, you may also like this garlic grilled shrimp recipe for another fast and flavorful option.

For a little extra nutrition insight, shrimp is a lean source of protein and important nutrients. You can read more in this shrimp health benefits guide.

Jump To

1. Why You’ll Love Bang Bang Shrimp Tacos With Slaw
2. Essential Ingredients for Bang Bang Shrimp Tacos With Slaw
3. How to Prepare the Perfect Bang Bang Shrimp Tacos With Slaw: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Bang Bang Shrimp Tacos With Slaw
5. Mastering Bang Bang Shrimp Tacos With Slaw: Advanced Tips and Variations
6. How to Store Bang Bang Shrimp Tacos With Slaw
7. FAQs: Frequently Asked Questions About Bang Bang Shrimp Tacos With Slaw
8. Bang Bang Shrimp Tacos With Slaw

Essential Ingredients for Bang Bang Shrimp Tacos With Slaw

Here is everything you need for the tacos, the slaw, and the sauce. This ingredient list is built for clarity so you can shop and cook with confidence.

For the creamy slaw

3 cups thinly sliced cabbage, a mix of green and purple, for crunch and color
3 scallions, thinly sliced diagonally, for a mild onion bite
1/4 cup cilantro, roughly chopped, for fresh herbal flavor
1/4 cup mayonnaise, for creamy slaw dressing
1/4 cup sour cream, for tang and richness
Juice of 1 lime, for brightness and balance

For the bang bang sauce

3/4 cup mayonnaise, for the creamy sauce base
1/4 cup Thai sweet chili sauce, for sweetness and gentle heat
1 to 2 teaspoons sriracha, or to taste, for spice

For the shrimp and coating

1 pound jumbo or extra large shrimp, peeled and deveined
Salt and pepper, to taste
1 cup buttermilk, for soaking and tenderness
1 to 2 cups cornstarch, for dredging and crisp coating
Vegetable oil for frying, enough to fill about 2 inches deep in the pan

For assembling the tacos

12 soft flour tortillas, taco-sized
Lime wedges, for serving

Optional dietary swaps

Vegan: Use plant-based shrimp, vegan mayo, and dairy-free sour cream. Swap the buttermilk for unsweetened plant milk with a splash of lemon juice.
Gluten-free: Use certified gluten-free tortillas and check that the Thai sweet chili sauce is gluten-free.
Low-calorie: Air fry the shrimp, use light mayonnaise, and serve extra slaw in place of some tortillas.

If you enjoy cabbage-based sides, take a look at this grilled vegetables with a zesty marinade recipe for another colorful plate option.

The slaw does more than add crunch. It balances the rich sauce and fried shrimp so the tacos taste fresh, bright, and full of texture.

How to Prepare the Perfect Bang Bang Shrimp Tacos With Slaw: Step-by-Step Guide

First Step: Mix the slaw

Start by making the slaw so the flavors have time to settle while you cook the shrimp. In a medium bowl, combine the cabbage, scallions, and cilantro. In a small bowl, stir together the mayonnaise, sour cream, and lime juice, then pour that dressing over the vegetables.

Toss until everything is lightly coated. Set the slaw aside for 10 to 15 minutes. That short rest softens the cabbage just enough while keeping it crisp. If you prefer a lighter slaw, add a spoonful less mayo and a little extra lime juice for a brighter finish.

Second Step: Whisk together the bang bang sauce

In another bowl, stir together the 3/4 cup mayonnaise, Thai sweet chili sauce, and sriracha. Taste and adjust the heat to your liking. If you want a milder version, start with 1 teaspoon sriracha. If you want more fire, go up to 2 teaspoons or a little more.

This sauce should be creamy, sweet, and a little spicy. It is the signature flavor that makes these bang bang shrimp tacos with slaw so memorable. You can make the sauce ahead and chill it while you prep the shrimp.

Third Step: Prep the shrimp

Pat the shrimp dry with paper towels. Dry shrimp fry better and brown more evenly. Season them lightly with salt and pepper, then pour the buttermilk over them in a bowl. Let them sit for about 5 minutes while you heat the oil.

The buttermilk helps tenderize the shrimp and gives the cornstarch something to cling to. If you are cooking for someone who avoids dairy, you can swap in an unsweetened plant milk with a little lemon juice, though the texture will be slightly different.

Fourth Step: Heat the oil and set up the breading station

Pour vegetable oil into a heavy skillet or Dutch oven until it is about 2 inches deep. Heat it to 350 to 365°F. A thermometer is the best way to check the oil temperature, and it really helps keep the shrimp crisp instead of greasy.

Set the cornstarch in a shallow bowl. Remove the shrimp from the buttermilk, letting the excess drip off, then dredge them in cornstarch until coated. Shake off any extra so the coating stays light. If the cornstarch starts to clump, add a little more to keep the dredging smooth.

Fifth Step: Fry the shrimp in batches

Carefully place a small batch of shrimp into the hot oil. Do not crowd the pan, because that can lower the temperature and make the coating soft. Fry the shrimp for 2 to 3 minutes, turning once if needed, until golden and crisp. The shrimp should reach an internal temperature of 145°F.

Transfer the cooked shrimp to a wire rack or paper towel lined tray. This lets extra oil drip away while the crust stays crisp. Repeat with the remaining shrimp, adjusting the heat between batches if needed so the oil stays in the right range.

Sixth Step: Coat the shrimp with sauce

Once all the shrimp are fried, place them in a clean bowl and drizzle on just enough bang bang sauce to coat them. Toss gently so the crispy coating stays in place. You can also serve the sauce on the side if you want the tacos to stay extra crisp at the table.

This is a good spot to taste one shrimp and adjust seasoning. If you want more spice, add another small spoonful of sriracha to the sauce. If you want it sweeter, add a touch more Thai sweet chili sauce.

Seventh Step: Warm the tortillas

Warm the 12 soft flour tortillas in a dry skillet for a few seconds per side, or wrap them in foil and heat them in a low oven. Warm tortillas bend better and taste softer, which makes the tacos easier to fill and eat.

If you are serving a crowd, stack the warmed tortillas in a clean kitchen towel so they stay soft. For a different texture, you can also char them lightly on a grill for a few seconds, which adds a nice smoky note.

Eighth Step: Assemble the tacos

Place a spoonful of slaw in each tortilla, then top with several pieces of crispy bang bang shrimp. Add a little extra sauce if you like, then finish with lime wedges on the side.

For the best bite, do not overfill the tacos. A balanced taco is easier to hold and gives you a little bit of everything in each mouthful: creamy sauce, crunchy slaw, and spicy shrimp. If you are serving kids or spice-sensitive guests, keep extra sauce on the side so everyone can build their own taco.

Ninth Step: Serve right away

Serve the tacos immediately while the shrimp are still crisp. A final squeeze of lime wakes up the flavors and cuts through the richness of the sauce. These tacos are at their best fresh, so gather everyone to the table as soon as they are assembled.

For the crispiest result, fry in small batches and keep the shrimp moving from fryer to tortilla as quickly as possible.

Dietary Substitutions to Customize Your Bang Bang Shrimp Tacos With Slaw

Protein and Main Component Alternatives

If shrimp is not the right fit for your table, you still have a few good options. Crispy white fish strips work well with the same sauce and slaw. Chicken tenders can also stand in for shrimp if you want a more familiar taco filling for picky eaters.

For a plant-based version, use vegan shrimp or breaded cauliflower florets. Cauliflower gives you a nice crunch, and it soaks up the bang bang sauce really well. You can also try tofu cubes if you want a softer, protein-rich option.

Vegetable, Sauce, and Seasoning Modifications

The slaw is easy to tweak based on what you have. Add shredded carrots for extra sweetness, sliced jalapeños for more heat, or thin cucumber strips for a cooler feel. If you prefer a more colorful plate, use a bigger mix of purple cabbage and green cabbage.

For the sauce, adjust the sriracha level to fit your crowd. You can also swap part of the mayonnaise for Greek yogurt if you want a tangier, lighter sauce. If you need gluten-free tacos, choose corn tortillas and make sure your chili sauce is certified gluten-free.

If you like seafood recipes with a similar feel, you might also enjoy baked shrimp scampi for another easy shrimp dinner.

Mastering Bang Bang Shrimp Tacos With Slaw: Advanced Tips and Variations

Pro cooking techniques

For better crunch, dry the shrimp very well before the buttermilk soak. Moisture is the biggest enemy of a crisp coating. Also, keep the oil at a steady 350 to 365°F so the shrimp fry quickly without soaking up too much oil.

If you want a thicker crust, double dredge the shrimp by dipping them back into a little buttermilk and then into cornstarch again. This makes the coating extra crisp, though it can feel a little heavier. Another trick is to let the coated shrimp rest for a few minutes before frying so the crust sticks better.

Flavor variations

You can give these bang bang shrimp taco recipe flavors a twist by adding garlic powder, smoked paprika, or a pinch of cayenne to the cornstarch. A little lime zest in the slaw also gives the tacos a brighter finish. If you love heat, add more sriracha and top with sliced jalapeños.

For a sweeter version, increase the Thai sweet chili sauce slightly. If you prefer a more tangy bite, add a little extra lime juice to the slaw or serve with pickled onions. These small changes keep the core idea the same while letting the tacos fit your mood.

Presentation tips

Serve the tacos on a large platter with lime wedges, extra bang bang sauce, and a small bowl of slaw on the side. That makes the meal feel inviting and lets everyone build their own taco. A sprinkle of cilantro over the top gives the plate a fresh look.

For a fun dinner spread, pair the tacos with a side dish like baked Mexican mac and cheese if you want a richer, family-style menu. It makes a great match for taco night.

Make-ahead options

The sauce can be mixed up to 2 days ahead and stored in the fridge. The slaw dressing can also be made ahead, then tossed with the cabbage just before serving so it stays crisp. If you are meal prepping, fry the shrimp just before serving whenever possible for the best texture.

You can also prep the shrimp by cleaning and drying them in advance, then storing them covered in the fridge. That saves time on busy nights and helps make bang bang shrimp tacos with slaw a realistic weeknight meal.

How to Store Bang Bang Shrimp Tacos With Slaw

These tacos taste best fresh, but leftovers can still be handled well with a few simple steps. Separate the shrimp, slaw, sauce, and tortillas before storing so each part keeps its best texture.

Refrigeration

Store cooked shrimp in an airtight container in the refrigerator for up to 3 days. Keep the slaw in a separate container for 1 to 2 days, since it softens as it sits. The sauce can last about 4 to 5 days in the fridge.

Freezing

Fried shrimp can be frozen, but the texture will be less crisp after reheating. Freeze in a single layer first, then move to a freezer-safe bag or container for up to 1 month. The slaw does not freeze well, so make that fresh.

Reheating

Reheat the shrimp in a 375°F oven or air fryer until hot and crisp. Avoid microwaving if you can, because it softens the coating. Warm the tortillas separately, then assemble with fresh slaw and sauce.

Meal prep considerations

If you are planning ahead for lunches or quick dinners, keep the shrimp, tortillas, and slaw in separate containers. Build the tacos just before eating for the best texture and flavor. That way, the crispy coating stays crisp and the slaw stays bright.

FAQs: Frequently Asked Questions About Bang Bang Shrimp Tacos With Slaw

How do I thaw frozen shrimp quickly for bang bang shrimp tacos?

To thaw frozen shrimp fast for your bang bang shrimp tacos, place them in a sealed zip-top bag and submerge in a bowl of cold water. Change the water every 5 minutes to keep it cold—this method thaws 1 pound of shrimp in about 15-20 minutes without risking bacterial growth. Avoid hot water or microwaving, as they can partially cook the shrimp and affect texture. Once thawed, pat dry thoroughly with paper towels before breading and frying for crispy results. This quick thaw keeps your taco prep on track, ensuring tender, juicy shrimp coated in that signature bang bang sauce and nestled in slaw-filled tortillas. Prep tip: Do this while you mix the sauce and slaw for efficiency. (92 words)

Is bang bang sauce spicy for shrimp tacos?

Bang bang sauce for shrimp tacos has a mild to medium kick, depending on your sriracha and Thai sweet chili sauce amounts. A standard recipe uses 1/2 cup mayo, 1/4 cup sweet chili sauce, and 2-3 tablespoons sriracha—start low on sriracha for subtle heat, then taste and add more. It balances creamy sweetness with spice, perfect for coating crispy fried shrimp in tacos. For less heat, swap sriracha for hot sauce or reduce to 1 tablespoon. Families love it adjustable: kids get mild, adults amp it up. Mix ahead and chill for 30 minutes to let flavors meld, then drizzle over shrimp and crunchy slaw. Pairs great with lime wedges to cut the richness. (112 words)

What temperature should oil be for frying bang bang shrimp tacos?

Heat oil to 350-365°F for frying bang bang shrimp—use a candy or deep-fry thermometer clipped to your pot or Dutch oven for accuracy. Test by dropping in a breaded shrimp piece: it should sizzle immediately and rise to the surface. Maintain heat by adjusting your burner; too low (under 350°F) makes shrimp greasy, too high (over 375°F) burns the coating. Fry in batches of 8-10 shrimp for 2-3 minutes until golden and crispy, internal temp 145°F. Drain on a wire rack over paper towels. This temp ensures perfectly crunchy shrimp for tacos topped with slaw and bang bang sauce. Reuse oil for other frying by straining and storing. (108 words)

Can I make bang bang shrimp tacos in an air fryer?

Yes, adapt bang bang shrimp tacos for the air fryer by skipping wet batter and using a dry breading: dredge thawed, patted-dry shrimp in flour, egg wash, then panko or cornflake crumbs seasoned with salt, pepper, and garlic powder. Spray basket and shrimp lightly with oil. Air fry at 390°F for 8-9 minutes, flipping halfway, until crispy and cooked to 145°F. Toss with bang bang sauce post-fry. Assemble in warm tortillas with creamy slaw. This cuts oil use by 70-80% versus deep frying, yielding similar crunch with less mess. See our air fryer coconut shrimp recipe (omit coconut) for visuals. Great for weeknights—total time under 30 minutes. (104 words)

How do I make the slaw for bang bang shrimp tacos?

For fresh slaw in bang bang shrimp tacos, thinly shred 3 cups cabbage (green or mix with red), 1 cup shredded carrots, and 1/4 cup chopped cilantro. Whisk dressing: 1/4 cup mayo, 2 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp honey, salt, and pepper. Toss veggies in dressing; let sit 10-15 minutes to soften and flavor. This adds crunch and tang to balance rich fried shrimp and sauce. Make ahead up to 4 hours and chill. Variations: add sliced jalapeños for heat or pineapple for sweetness. Yields 4 servings; use corn tortillas warmed on stovetop for authenticity. Pro tip: squeeze extra lime on tacos for zing. (102 words)