Introduction

These 25-Minute Bang Bang Shrimp Tacos are a perfect balance of crispy, creamy, and spicy. Featuring golden fried shrimp coated in a zesty sauce, piled high on soft tortillas with fresh cabbage and cilantro, they make for an irresistible weeknight dinner that tastes like a restaurant favorite.

Two soft corn tortillas on a white plate with a white marbled surface underneath, each filled with a layer of shredded cabbage at the bottom, topped with crispy golden-brown fried fish pieces, drizzled with a creamy orange sauce, and sprinkled with fresh green cilantro leaves. A wedge of lime is placed on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp – peeled, deveined, tails off
1 cup all-purpose flour – packed lightly
1 tsp paprika (smoked if available)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 cup mayonnaise (full-fat)
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
8 small flour tortillas
1 cup shredded cabbage
1/4 cup chopped cilantro
1 lime, cut into wedges
Vegetable oil for frying (about 1-2 cups)

Instructions

Step 1: In a medium bowl, whisk together the flour, paprika, garlic powder, salt, and pepper until well combined. Pat shrimp dry with paper towels, then toss them in the flour mixture until evenly coated.
Step 2: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Test the oil by dropping a pinch of flour in — it should sizzle immediately. Fry shrimp in batches, about 2-3 minutes per side, until golden and crispy. Transfer to a paper towel-lined plate to drain.
Step 3: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth and creamy. Adjust heat by adding more sriracha if desired.
Step 4: Toss the warm shrimp gently in the sauce to coat evenly but not saturate.
Step 5: Warm tortillas briefly in a dry skillet or microwave wrapped in a damp paper towel. Layer each tortilla with shredded cabbage, 3-4 saucy shrimp, and sprinkle with chopped cilantro.
Step 6: Serve immediately with lime wedges for squeezing over the tacos.

Tips & Variations

Use fresh shrimp for the crispiest texture; thaw frozen shrimp completely and pat dry if needed.
For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
If you don’t have sweet chili sauce, mix 1 tbsp honey, 1 tbsp rice vinegar, and a pinch of red pepper flakes as a substitute.
Double the cabbage for extra crunch and to balance the spicy shrimp.
For a lighter version, bake the shrimp at 425°F for 8-10 minutes instead of frying.
Swap mayo for Greek yogurt in the sauce to reduce fat and add tanginess.

Storage

Store shrimp, sauce, and tortillas separately in airtight containers in the refrigerator for up to 2 days. To reheat shrimp without losing crispiness, bake on a baking sheet at 350°F for 5-7 minutes. Warm tortillas wrapped in a damp paper towel for 10 seconds in the microwave or briefly in a skillet. Freshly chop cabbage and cilantro before serving leftovers. Always serve with fresh lime wedges.

How to Serve

Two crispy fried shrimp tacos sit side by side on a white plate, each taco filled with golden brown battered shrimp on top of a thin layer of light green shredded cabbage. The shrimp have a crunchy texture with some darker fried spots. Fresh green chopped cilantro is sprinkled over the shrimp, adding color and freshness. Two bright green lime wedges rest next to the tacos on the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp?

Yes, but be sure to thaw them completely and pat dry before coating and frying. Fresh shrimp tend to crisp up better, but properly handled frozen shrimp work well too.

How can I make the tacos spicier?

Increase the amount of sriracha in the sauce or add a pinch of cayenne pepper to the flour coating. You can also top the tacos with sliced fresh jalapeños for extra heat.