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Bang Bang Shrimp Tacos with Creamy Sauce Recipe
Ash Tyrrell

Bang Bang Shrimp Tacos with Creamy Sauce Recipe

The first time I made these bang bang shrimp tacos 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
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Prep Time 30 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.