Bang Bang Shrimp Tacos
Highlighted under: Globetrotter Food Guide
I confess, I used to think making tacos from scratch was way too complicated. But honestly, these Bang Bang Shrimp Tacos are so simple, I even managed to make them on a busy weeknight. With a few quick steps, I had crispy shrimp and a tasty sauce that made it feel special. If you're looking for a fun twist on taco night, this recipe might just become your new favorite.
Making these Bang Bang Shrimp Tacos has honestly changed how I think about weeknight dinners. One evening, I just threw everything together instinctively, the shrimp were crispy and I couldn't believe how quickly it all came together. The sauce was a real star, with the honey and sriracha balancing perfectly, so sweet yet spicy.
Next time, I might add a little more lime juice to the sauce for a kick. The best part? I found that the leftovers taste even better the next day. They’re a hit with everyone, and the meal ends in just one pan to clean up - what’s not to love?
What Makes This Stand Out
- Crispy shrimp without deep frying
- Easy sauce you can adjust to taste
- Perfect for using up leftover tortillas
The Secret to This Bang Bang Shrimp Tacos
What I really love about these tacos is how easy they are to make, even on a busy weeknight. Marinating the shrimp in buttermilk not only adds moisture but also helps the coating stick better. I usually let them soak for at least 15 minutes, but if I'm in a real rush, I’ve managed with just a 10-minute dip. It’s all about making it work for you.
Another key point is the frying process. I recommend using a heavy skillet for even heat distribution, which helps the shrimp cook nicely without burning on one side. Not every shrimp have to be perfectly golden — some might look a bit lighter or darker, and that’s okay. If it’s your first time frying, just keep an eye on them and pull them out when they’re golden brown on the edges.
Ingredients
For the tacos, you'll need:
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
For the Bang Bang Sauce
- 1/3 cup mayonnaise (I like Hellmann's)
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Tacos
- Corn or flour tortillas
- Shredded cabbage
- Chopped cilantro
- Lime wedges
Gather everything before you start for the best result!
Instructions
Follow these steps to make the tacos:
Prepare the Shrimp
Start by marinating the shrimp in buttermilk for at least 15 minutes. This will make them nice and juicy. While the shrimp are soaking, mix the flour, panko, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
Heat the Oil
In a large skillet, heat about half an inch of oil over medium-high heat. You can test if the oil is ready by dropping in a tiny bit of batter; if it sizzles, you’re good to go.
Dredge the Shrimp
Once the shrimp have marinated, dredge them in the flour mixture until they're coated evenly. Don't crowd the pan when frying, or they won’t get crispy. Cook them in batches for about 3-4 minutes on each side, or until they're golden brown. Let them drain on paper towels.
Make the Bang Bang Sauce
In a bowl, whisk together the mayonnaise, sriracha, honey, and rice vinegar until combined. Adjust the sriracha to your liking if you want more heat.
Assemble the Tacos
Warm your tortillas in a dry skillet for about a minute. Then layer shredded cabbage, the crispy shrimp, and drizzle with that awesome Bang Bang sauce. Top with chopped cilantro and serve with lime wedges on the side.
Serve these tacos immediately for the best experience!
Troubleshooting
If you find your shrimp aren't as crispy as you'd like, check the oil temperature. If it’s not hot enough, the coating can absorb too much oil and become soggy. A good test is to drop a small piece of batter into the oil; if it sinks and takes a while to come back up, it needs more heat. Adjust accordingly.
Another common issue is the sauce. If the sriracha is too spicy, I sometimes add a bit more honey to balance it out. If mustard isn’t your thing, you could also try using yogurt for a lighter sauce. Just remember, tweaking the ingredients can give you a sauce that's really more to your taste.
Bang Bang Shrimp Tacos Variations Worth Trying
If you want to change things up, I’ve made these tacos with fish instead of shrimp and it was a hit. Just keep an eye on cook time — fish cooks faster than shrimp, so adjust your timing accordingly. Tacos with grilled fish have their own charm, especially when paired with a fresh mango salsa.
For a bit of crunch, try adding diced red onions or even pickled jalapeños for some zing. I’ve also swapped out the cabbage for slaw mixes I've bought from the store when I’m feeling extra lazy, and it still tastes great. Plus, if you have any leftover tortillas, they freeze well, so you can always have them on hand for last-minute taco cravings.
Questions About Recipes
→ Can I use frozen shrimp for this?
Sure, just make sure to thaw them properly first. I usually let them sit in the fridge overnight for best results.
→ What if I don’t have buttermilk?
You can substitute it by mixing regular milk with a little vinegar or lemon juice. Just let it sit for about 5 minutes before using.
→ How spicy is the Bang Bang sauce?
It depends on how much sriracha you add. I like it with a bit of a kick, but if you’re not into spice, you can tone it down with less sriracha or add more mayo to mellow it out.
Bang Bang Shrimp Tacos
Created by: The Globalbitesrecipes Team
Recipe Type: Globetrotter Food Guide
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
For the Shrimp
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
For the Bang Bang Sauce
- 1/3 cup mayonnaise (I like Hellmann's)
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
For the Tacos
- Corn or flour tortillas
- Shredded cabbage
- Chopped cilantro
- Lime wedges
How-To Steps
Start by marinating the shrimp in buttermilk for at least 15 minutes. This will make them nice and juicy. While the shrimp are soaking, mix the flour, panko, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
In a large skillet, heat about half an inch of oil over medium-high heat. You can test if the oil is ready by dropping in a tiny bit of batter; if it sizzles, you’re good to go.
Once the shrimp have marinated, dredge them in the flour mixture until they're coated evenly. Don't crowd the pan when frying, or they won’t get crispy. Cook them in batches for about 3-4 minutes on each side, or until they're golden brown. Let them drain on paper towels.
In a bowl, whisk together the mayonnaise, sriracha, honey, and rice vinegar until combined. Adjust the sriracha to your liking if you want more heat.
Warm your tortillas in a dry skillet for about a minute. Then layer shredded cabbage, the crispy shrimp, and drizzle with that awesome Bang Bang sauce. Top with chopped cilantro and serve with lime wedges on the side.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 433
- Total Fat (g): 19.2
- Saturated Fat (g): 3.9
- Cholesterol (mg): 166
- Sodium (mg): 773
- Total Carbohydrates (g): 39.5
- Dietary Fiber (g): 2.4
- Sugars (g): 8.1
- Protein (g): 27.5