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Crispy Bang Bang Shrimp Tacos Recipe Easy Homemade Tacos with Fresh Cabbage Slaw

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These crispy bang bang shrimp tacos feature a light, crunchy shrimp coating with a creamy, tangy bang bang sauce and fresh cabbage slaw, perfect for quick and satisfying meals without deep frying.

Ingredients

Scale
  • 1 lb (450g) medium shrimp, peeled and deveined
  • ½ cup (65g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 large egg, beaten
  • ½ cup (120ml) buttermilk or regular milk with 1 tsp lemon juice
  • Vegetable oil, for pan-frying
  • ½ cup (120g) mayonnaise
  • 2 tbsp sweet chili sauce
  • 1 tbsp sriracha
  • 1 tsp honey
  • 1 tsp lime juice, freshly squeezed
  • 2 cups (150g) green cabbage, finely shredded
  • 1 cup (75g) red cabbage, finely shredded
  • 1 large carrot, julienned or grated
  • 2 tbsp fresh cilantro, chopped (optional)
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 8 small soft flour tortillas or corn tortillas (warmed)
  • Extra lime wedges, for serving

Instructions

  1. Pat the shrimp dry with paper towels to remove excess moisture. Season lightly with salt and pepper.
  2. In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper.
  3. In a separate bowl, whisk the egg and buttermilk until combined.
  4. Dip each shrimp first into the wet mixture, letting excess drip off, then dredge in the dry flour mix. Press lightly to ensure the coating sticks well. Set coated shrimp aside on a plate.
  5. Pour about ¼ inch (6mm) of vegetable oil into a large skillet and heat over medium-high heat until hot (around 350°F/175°C).
  6. Carefully place shrimp in the skillet in a single layer, avoiding overcrowding. Cook about 2 minutes per side or until golden and crispy. Use tongs to flip gently. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
  7. While shrimp cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl. Taste and adjust spice or sweetness as desired.
  8. In a large bowl, toss shredded green and red cabbage, carrot, and cilantro with lime juice, olive oil, salt, and pepper. Let sit for 5-10 minutes to soften slightly but remain crunchy.
  9. Warm tortillas in a dry pan or microwave (wrapped in a damp cloth). Spread a spoonful of bang bang sauce on each tortilla, add 3-4 shrimp, then top with a generous heap of cabbage slaw. Drizzle extra sauce on top if desired and serve with lime wedges.

Notes

Pat shrimp dry to ensure crispiness. Maintain oil temperature around 350°F to avoid greasy coating. Fry shrimp in batches to prevent overcrowding. Bang bang sauce can be made ahead and refrigerated. For gluten-free, use gluten-free flour blend and corn tortillas. For dairy-free, substitute mayonnaise with vegan mayo and use coconut or almond milk for buttermilk substitute. Reheat shrimp in a hot skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: bang bang shrimp tacos, crispy shrimp tacos, homemade tacos, cabbage slaw, easy shrimp recipe, quick dinner, pan-fried shrimp, spicy shrimp tacos

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