The first time I made this Bang Bang Shrimp Tacos with Creamy Sauce Recipe at home, I couldn’t believe how close they tasted to the ones I loved at my favorite restaurant. I fried up a batch of crispy cornstarch-coated shrimp, tossed them in that sweet, spicy, creamy sauce, and piled them onto warm tortillas with crunchy cabbage.
My kitchen smelled incredible, and my family devoured every single one before I even sat down. Once you try this recipe, I promise it’s going straight into your regular dinner rotation.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
For the Bang Bang Shrimp:
- 1 pound large shrimp, peeled and deveined, tails removed – go for pre-peeled shrimp if you want to save yourself extra prep work
- 1/2 cup buttermilk – tenderizes the shrimp and helps the cornstarch stick evenly
- 1/4 teaspoon salt – balances the sweetness in the sauce later on
- 1/4 teaspoon black pepper – adds a subtle warmth to the marinade
- 1/4 teaspoon onion powder – builds a savory background flavor
- 1/4 teaspoon garlic powder – rounds out the marinade without overpowering the shrimp
- 3/4 cup cornstarch – the real secret to that shatteringly crisp coating
- Peanut oil or canola oil, enough for frying – choose an oil with a high smoke point so it can handle the heat
For the Bang Bang Sauce:
- 1/2 cup mayonnaise – forms the creamy base of the sauce
- 3 tablespoons Thai sweet chili sauce – brings the signature sweetness
- 3 teaspoons sriracha, or more to taste – controls how spicy the sauce turns out
For the Taco Toppings:
- 8 to 12 small white corn tortillas, or hard taco shells – warm, pliable corn tortillas hold the filling best
- 3 cups purple or green cabbage, thinly sliced – adds crunch and a pop of color
- 1 medium tomato, diced – brings freshness to every bite
- 1/4 cup cilantro, coarsely chopped – finishes the tacos with a burst of herby flavor
Note: this recipe makes about 8 to 12 tacos, depending on how generously you fill each one.
Equipment You Need
- Mixing bowls – for marinating the shrimp and stirring together the sauce
- Dutch oven or deep pot – gives you enough depth for shallow frying the shrimp
- Clip-on pot thermometer – keeps your frying oil at a steady, accurate temperature
- Slotted spoon or frying strainer – lifts the shrimp out of the oil without excess grease
- Paper towel-lined plate – drains the shrimp right after frying
- Griddle or skillet – warms and lightly chars your tortillas
How to Make Bang Bang Shrimp Tacos Recipe?
Making these tacos comes down to three simple stages: mixing your sauce and marinade, frying the shrimp until golden, and building your tacos. None of it is difficult, it just takes a little patience while the oil heats and the shrimp fry in batches.
Mix the Bang Bang Sauce
I always make my sauce first so it’s ready to go the moment my shrimp come out of the fryer. Just stir the mayonnaise, sweet chili sauce, and sriracha together in a small bowl. Set it aside on the counter while you work on the shrimp.
Marinate the Shrimp
In a separate bowl, whisk together the buttermilk, salt, pepper, onion powder, and garlic powder. Pour this over your peeled shrimp and stir until every piece is coated. Let the shrimp sit in this marinade while your oil comes up to temperature.
Heat the Oil
Pour about 1 1/2 inches of oil into your Dutch oven or deep pot and heat it to 375 degrees Fahrenheit. I like clipping a thermometer to the side of the pot so I can keep an eye on it without guessing.
Dredge the Shrimp
Take the shrimp out of the marinade one at a time, letting the extra liquid drip off. Dip each piece into the cornstarch, coating both sides, then tap off anything extra. Lay the coated shrimp out on a platter so they’re ready to fry.
Fry in Batches
Fry the shrimp in three batches so the oil temperature doesn’t drop too much. Each batch takes about 2 1/2 to 3 minutes until the shrimp turn golden brown and cook through. Use a strainer to lift them out onto a paper towel-lined plate to drain for a few minutes.
Toss with Sauce
Move the warm shrimp into a mixing bowl and drizzle half of your bang bang sauce over the top. Toss gently so every piece gets coated, then let the shrimp rest for about 10 minutes so the sauce really soaks in.
Warm the Tortillas
While the shrimp rest, toast your corn tortillas on a griddle or skillet for about 30 seconds per side. If you have a gas stove, holding them briefly over the open flame gives a nice light char.
Assemble and Serve
Layer your toppings onto each tortilla, then add two to three shrimp per taco. Finish with a drizzle of the remaining sauce, a sprinkle of cilantro, and a squeeze of fresh lime juice before serving.
Additional Tips for Making This Recipe Better
I’ve made these tacos more times than I can count, and here’s what actually makes a difference in my kitchen.
- I never skip the buttermilk marinade step, even when I’m short on time, because it makes the shrimp so much more tender.
- I keep my oil temperature steady by checking my thermometer between every batch, since dropping too low makes the coating greasy.
- I pat my shrimp dry before marinating so the buttermilk actually clings to them instead of sliding right off.
- I like doubling the sauce recipe because I always end up wanting extra to drizzle at the table, especially alongside Golden Roasted Pumpkin with Yogurt Sauce and Pine Nuts Recipe for a complete meal.
- I warm my tortillas right before serving so they stay soft and don’t tear when I fold them.
Common Mistakes to Avoid
- I once overcrowded my frying pot and ended up with soggy shrimp, so now I always stick to small batches.
- I used to skip tapping off the excess cornstarch, and the coating turned clumpy instead of crispy.
- I learned the hard way that sauced shrimp left sitting too long before serving lose their crunch, so I toss and serve fairly quickly.
- I made the mistake of using cold shrimp straight from the fridge once, and they cooked unevenly, so I let mine sit at room temperature for a few minutes first.
- I forgot to let my oil come back up to temperature between batches early on, and the shrimp turned out oily instead of crisp.
How to Serve Bang Bang Shrimp Tacos?
I love laying my tacos out on a big wooden platter with lime wedges scattered around for everyone to squeeze on their own. A small bowl of extra bang bang sauce on the side always disappears fast at my table.
For a little extra color, I scatter fresh cilantro leaves and a few thin jalapeño slices right over the top before serving. If I’m hosting, I set out the shrimp, tortillas, and toppings separately so everyone can build their own taco exactly how they like it, with sides such as Roasted Sweet Potato Rounds with Brie, Dried Cherries & Toasted Walnuts Recipe.
Variations
- Swap the mayonnaise for a dairy-free alternative if you want a lighter, dairy-free version of the sauce.
- Use a sugar-free sweet chili sauce if you’re watching your sugar intake but still want that signature flavor.
- Add a splash of rice vinegar or lime zest to the sauce for a brighter, tangier finish.
- Try shredded lettuce instead of cabbage if you prefer a softer crunch in your tacos.
- Mix in a spoonful of honey if you want the sauce to lean sweeter rather than spicier.
- Swap corn tortillas for flour tortillas or hard taco shells depending on what you have on hand.
Nutritional Information
Here’s roughly what you can expect per serving of these tacos.
- Calories: 362
- Protein: 14 grams
- Carbohydrates: 30 grams
- Fat: 21 grams
Make Ahead and Storage
You can marinate the shrimp and mix the bang bang sauce up to a day ahead of time, then store both covered in the fridge until you’re ready to fry and assemble.
Leftover fried shrimp keep well in an airtight container in the fridge for up to 2 days, though the coating softens a bit once it’s chilled.
To reheat, warm the shrimp in a skillet or air fryer for a few minutes to help bring some of the crispiness back, since microwaving tends to leave them soggy. I don’t recommend freezing the assembled tacos, but you can freeze the plain fried shrimp for up to a month and toss them in fresh sauce after reheating.
Why You’ll Love This Recipe?
These tacos have earned a permanent spot in my dinner lineup, and here’s why I think you’ll feel the same way.
- Quick weeknight friendly: Even with frying involved, the whole recipe comes together in under an hour, which makes it doable on a busy evening.
- Restaurant-quality at home: The crispy cornstarch coating and creamy bang bang sauce taste just like the version I’ve had at my favorite restaurants.
- Endlessly versatile: I’ve served this shrimp in tacos, over rice bowls, tossed with pasta, and even as a party appetizer, and it works every single time.
- Easy to customize: You can dial the spice up or down, swap toppings, or change the tortillas to match whatever you’re craving.
- Crowd-pleasing flavor: Between the sweet, spicy, and creamy combination, this is one of those recipes that disappears fast whenever I serve it to guests.
FAQs
Can I make bang bang shrimp tacos in the air fryer?
Yes, I’ve had readers tell me it works well. Spray the coated shrimp lightly with oil and air fry at around 400 degrees until golden and crisp, flipping halfway through.
Can I serve bang bang shrimp tacos with coleslaw instead of plain cabbage?
Absolutely, I sometimes toss my sliced cabbage with a little mayo and lime juice to make a quick coleslaw before piling it onto the tacos.
Is this the same recipe as Bonefish Grill’s bang bang shrimp?
It’s inspired by that same idea. Bang bang shrimp was popularized by Bonefish Grill, and this homemade version captures that same crispy, saucy flavor.
Can I make a healthier version of bang bang shrimp tacos?
Yes, I’ve baked or air-fried the shrimp instead of deep frying, and I’ve also swapped in a lighter mayo for the sauce to cut down on richness.
What is bang bang shrimp taco sauce made of?
It’s just three ingredients: mayonnaise, Thai sweet chili sauce, and sriracha. Together they create that sweet, creamy, and spicy flavor everyone loves.
Can I grill the shrimp instead of frying them?
Yes, I’ve skewered marinated shrimp and grilled them for a lighter take, then tossed them in the bang bang sauce just like the fried version.
What should I serve with bang bang shrimp tacos?
I like pairing these with a simple rice side, chips and guacamole, or a light citrus salad to balance out the richness of the shrimp.
What toppings work best on bang bang shrimp tacos?
My go-to toppings are sliced cabbage, diced tomato, fresh cilantro, and a squeeze of lime, though pickled onions and avocado are great additions too.
Bang Bang Shrimp Tacos with Creamy Sauce Recipe
Ingredients
Method
- I always make my sauce first so it’s ready to go the moment my shrimp come out of the fryer. Just stir the mayonnaise, sweet chili sauce, and sriracha together in a small bowl. Set it aside on the counter while you work on the shrimp.
- In a separate bowl, whisk together the buttermilk, salt, pepper, onion powder, and garlic powder. Pour this over your peeled shrimp and stir until every piece is coated. Let the shrimp sit in this marinade while your oil comes up to temperature.
- Pour about 1 1/2 inches of oil into your Dutch oven or deep pot and heat it to 375 degrees Fahrenheit. I like clipping a thermometer to the side of the pot so I can keep an eye on it without guessing.
- Take the shrimp out of the marinade one at a time, letting the extra liquid drip off. Dip each piece into the cornstarch, coating both sides, then tap off anything extra. Lay the coated shrimp out on a platter so they’re ready to fry.
- Fry the shrimp in three batches so the oil temperature doesn’t drop too much. Each batch takes about 2 1/2 to 3 minutes until the shrimp turn golden brown and cook through. Use a strainer to lift them out onto a paper towel-lined plate to drain for a few minutes.
- Move the warm shrimp into a mixing bowl and drizzle half of your bang bang sauce over the top. Toss gently so every piece gets coated, then let the shrimp rest for about 10 minutes so the sauce really soaks in.
- While the shrimp rest, toast your corn tortillas on a griddle or skillet for about 30 seconds per side. If you have a gas stove, holding them briefly over the open flame gives a nice light char.
- Layer your toppings onto each tortilla, then add two to three shrimp per taco. Finish with a drizzle of the remaining sauce, a sprinkle of cilantro, and a squeeze of fresh lime juice before serving.
Notes
- I never skip the buttermilk marinade step, even when I’m short on time, because it makes the shrimp so much more tender.
- I keep my oil temperature steady by checking my thermometer between every batch, since dropping too low makes the coating greasy.
- I pat my shrimp dry before marinating so the buttermilk actually clings to them instead of sliding right off.
- I like doubling the sauce recipe because I always end up wanting extra to drizzle at the table.
- I warm my tortillas right before serving so they stay soft and don’t tear when I fold them.
