25-Minute Bang Bang Shrimp Tacos Recipe
These 25-Minute Bang Bang Shrimp Tacos feature crispy fried shrimp tossed in a creamy, spicy bang bang sauce, layered on soft tortillas with crunchy cabbage, fresh cilantro, and a squeeze of lime. Perfect for a quick, flavorful meal that hits all the right notes of texture and heat.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 servings (2 tacos per serving) 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Shrimp and Coating
- 1 lb large shrimp – peeled, deveined, tails off
- 1 cup all-purpose flour – packed lightly
- 1 tsp paprika – smoked preferred
- 1 tsp garlic powder
- 1/2 tsp salt – kosher or sea salt
- 1/2 tsp black pepper – freshly ground if possible
Bang Bang Sauce
- 1/2 cup mayonnaise – full-fat
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha – or more to taste
Assembly
- 8 small flour tortillas – street taco or soft taco size
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro – stems and all, roughly chopped
- 1 lime – cut into wedges
- Vegetable oil – for frying (about 1-2 cups depending on pan size)
Instructions
- Prepare the Shrimp Coating: In a medium mixing bowl, whisk together the flour, paprika, garlic powder, salt, and pepper to create an evenly spiced coating.
- Coat the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure crispiness, then toss them in the flour mixture until each piece is well coated, working in batches to prevent clumping.
- Fry the Shrimp: 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 the shrimp in a single layer, about 8-10 at a time, for 2-3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate and repeat with remaining shrimp, adding more oil if necessary.
- Make the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth. Adjust spiciness by adding more sriracha or balance with lime or additional mayo as desired.
- Toss Shrimp in Sauce: Once shrimp are freshly fried and still warm, gently toss them in the bang bang sauce just enough to coat without soaking, to keep their crispiness intact.
- Warm Tortillas: Heat tortillas quickly in a dry skillet or wrapped in a damp paper towel in the microwave for about 15 seconds until warm and pliable.
- Assemble the Tacos: Lay a handful of shredded cabbage on each tortilla, top with 3-4 sauced shrimp, sprinkle with chopped cilantro, and finish with a squeeze of fresh lime juice.
- Serve Immediately: Serve the tacos hot with extra lime wedges and bang bang sauce on the side for dipping if desired.
Notes
- Use fresh shrimp whenever possible for the crispiest texture and best flavor.
- Adjust the amount of sriracha in the sauce to tailor the heat to your preference.
- Serve the tacos immediately to enjoy the shrimp while still crispy; leftovers will lose their crispiness quickly.
- For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
- Extra cabbage adds a pleasant crunch and balances the spicy shrimp perfectly.
- To reheat leftovers, bake shrimp at 350°F for 5-7 minutes to restore crispness; warm tortillas separately.
Keywords: shrimp tacos, bang bang shrimp, crispy shrimp, spicy sauce, quick tacos
Find it online: https://liamjayne.com/25-minute-bang-bang-shrimp-tacos-recipe/
